Duck Egg and Salted Fish Head Coconut Stew (Hintalu Betanak Banjar)

Ingredients

• 5 duck eggs
• 1 salted fish head (telang)
• 2 tomatoes
• 2 starfruit (belimbing wuluh)
• 1 packet instant coconut milk (such as Kara)
• Salt, to taste
• Water
• 4 shallots
• 1 garlic clove
• 1 stalk lemongrass

Instructions

1. Prepare the Base: Begin by bringing a pot of water to a rolling boil. Gently crack each duck egg into the boiling water, one at a time. Allow the eggs to cook until the whites rise to the surface.

2. Prepare the Aromatics: While the eggs are cooking, thinly slice the shallots and lemongrass. Lightly crush the lemongrass to release its flavor. Cut the starfruit into small pieces and chop the tomatoes into chunks.

3. Add the Fish Head and Aromatics: Once the eggs have cooked through, add the salted fish head into the pot. Incorporate the sliced shallots, crushed lemongrass, starfruit, and tomatoes. Stir gently to mix the ingredients.

4. Incorporate the Coconut Milk: Pour in the instant coconut milk, stirring continuously to prevent the coconut milk from curdling. Adjust the seasoning with salt to your taste.

5. Finish and Serve: Allow the mixture to simmer for a few minutes, then taste and adjust the seasoning as needed. Once everything is well combined and the flavors have melded, remove the pot from the heat.

6. Enjoy Your Dish: Serve hot and enjoy this comforting dish with your favorite accompaniments.

Happy cooking! Enjoy your Telor Santan with Salted Fish Head. 😊