Boh Itek Teupeuilemak: A Spicy Duck Egg Delight
Ingredients:
- 5 duck eggs
- 3 kaffir lime leaves
- 1 stalk lemongrass
- 5 curry leaves
- 500 ml coconut milk
- Salt to taste
- 5 bird’s eye chilies
For the Spice Paste:
- 6 shallots
- 4 garlic cloves
- 1 piece ginger (about 1 inch)
- 1 piece turmeric (about 1 inch)
- 4 tamarind pieces
- 6 bird’s eye chilies (or to taste)
Instructions:
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Prepare the Spice Paste:
- Blend the shallots, garlic, ginger, turmeric, tamarind, and bird’s eye chilies until smooth to create a rich spice paste.
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Cook the Spice Paste:
- Heat a pan over medium heat. Add the blended spice paste and sauté until fragrant and the oil begins to separate from the paste.
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Add Aromatics:
- Stir in the lemongrass, kaffir lime leaves, and curry leaves. Continue to cook for a few more minutes to let the flavors meld.
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Incorporate Coconut Milk:
- Pour in the coconut milk and season with salt. Bring the mixture to a gentle boil, allowing it to simmer and thicken slightly.
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Add Duck Eggs:
- Gently place the duck eggs into the simmering coconut milk mixture. Let them cook until the eggs are fully cooked through, about 10-15 minutes.
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Finish with Bird’s Eye Chilies:
- Add the bird’s eye chilies towards the end of cooking. Allow them to infuse their heat into the dish for just a few minutes.
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Serve:
- Turn off the heat and let the dish sit for a few minutes before serving. Enjoy this aromatic and flavorful dish warm.
This Boh Itek Teupeuilemak is a delightful combination of creamy coconut milk, spicy chilies, and the rich flavor of duck eggs, making it a unique and satisfying meal. Perfect for those who appreciate the bold and intricate flavors of traditional Indonesian cuisine.
