Ingredients:5 duck eggs, boiled and peeled
300 ml coconut milk
3 tablespoons cooking oil, for sauteing
1 stalk lemongrass, crushed
1 slice ginger, crushed
1 lime leaves
1 bay leaves
Seasoning to be crushed:
1 tablespoon sliced garlic
3 nutmeg
1 teaspoon ginger slices
1 / 2 teaspoon turmeric slices
1 / 2 teaspoon pepper
1 / 2 teaspoon galingale
1 / 2 teaspoon coriander
Directions:
Heat oil in wok, fry the duck eggs and cooked until golden brown, Remove and set aside. Do the same for the next egg
Reheat the remaining oil in skillet, saute ground spices with lemon grass, galangal, lime leaves and bay leaves until wilted and fragrant
Pour the coconut milk, stir and cook until boiling, put fried egg, and cook until seasoning sauce is absorbed and shrinks, lift
Serve as a side dish of rice
300 ml coconut milk
3 tablespoons cooking oil, for sauteing
1 stalk lemongrass, crushed
1 slice ginger, crushed
1 lime leaves
1 bay leaves
Seasoning to be crushed:
1 tablespoon sliced garlic
3 nutmeg
1 teaspoon ginger slices
1 / 2 teaspoon turmeric slices
1 / 2 teaspoon pepper
1 / 2 teaspoon galingale
1 / 2 teaspoon coriander
Directions:
Heat oil in wok, fry the duck eggs and cooked until golden brown, Remove and set aside. Do the same for the next egg
Reheat the remaining oil in skillet, saute ground spices with lemon grass, galangal, lime leaves and bay leaves until wilted and fragrant
Pour the coconut milk, stir and cook until boiling, put fried egg, and cook until seasoning sauce is absorbed and shrinks, lift
Serve as a side dish of rice
