Bugis-Style Duck Egg Chili Curry
Ingredients
- Duck eggs
- Bird's eye chilies
- Garlic
- Fresh turmeric
- Lemongrass
- Turmeric leaves
- Bean sprouts
- Thin coconut milk
- Thick coconut milk
- Salt
- Maggi seasoning
- Black pepper powder
Preparation
Boil the thin coconut milk with the pounded ingredients and bruised lemongrass.
Break each duck egg into a bowl and pour it into the boiling coconut milk until cooked, repeating for all eggs.
Add the thick coconut milk, stir constantly to prevent oil separation, include the soaked bean sprouts, and cook until the mixture boils.
Turn off the heat, adjust seasoning, and garnish with torn turmeric leaves.
