Gulai Lemak Telur Itik - stew of duck eggs

Ingredients

• 5duck eggs
• 700 mlcoconut milk
• 4 cmfresh turmeric
• 6shallots
• 4green chillies
• 1/2 tspsalt
• 1/2 tsppalm sugar

Instructions

1. 1

   Prepare the aromatics

   Finely chop the shallots, slice the green chillies into thin strips and grate the turmeric.

2. 2

   Heat the coconut milk

   Put the coconut milk and grated turmeric in a pan and bring the mixture to the boil.

3. 3

   Season the sauce

   Add the shallots, green chillies, salt and palm sugar, then stir well.

4. 4

   Poach the eggs

   Break the eggs into the boiling coconut milk one at a time. Poach them slowly, stirring gently.

What is gulai lemak telur itik?

Gulai lemak telur itik is a coconut-milk stew made with duck eggs; its name describes a rich gulai-style dish centred on duck eggs. It belongs to the family of Southeast Asian coconut-based stews, where aromatics and spices flavour a creamy sauce.

This version keeps the seasoning focused on turmeric, shallots and green chillies. The eggs cook directly in the coconut milk, so they take on the sauce's flavour as it comes together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The coconut milk supplies most of the fat and energy, while the duck eggs provide the protein and some fat. The recipe contains no substantial starchy ingredient, so serve it with a measured portion of rice and add vegetables to make the plate more balanced.

Choosing the ingredients

Duck eggs: their large yolks and substantial whites make a filling centrepiece in the stew. Crack each one carefully so it can be added intact.

Coconut milk: this forms the body of the sauce, so use a well-mixed tin or carton. Stir it before measuring if the cream has separated.

Fresh turmeric: grating it helps its earthy flavour disperse through the milk. Take care handling it, as it can stain fingers and utensils.

Keep the coconut milk gentle

Bring the coconut milk and turmeric to the boil as directed, then take care once the eggs are added. A steady, gentle poach helps the whites set without breaking the eggs apart.

Stir the sauce carefully around the eggs rather than pushing through them. This seasons the milk while helping the eggs keep their shape.

Poaching and doneness

Add the eggs one at a time to give each one space to settle into the simmering sauce. If the pan is crowded, the eggs can be harder to keep intact.

The recipe does not specify a poaching time, so use the appearance of the eggs as your guide: the whites should be set, while the yolks can remain softer if you prefer.

Serving the stew

Serve the eggs with plenty of coconut sauce so each portion gets the turmeric and aromatics. Steamed rice is a natural accompaniment for soaking up the rich liquid.

A simply cooked green vegetable or a crisp, fresh side can provide contrast alongside the creamy stew.

Adjusting the chilli

Green chillies bring the stew its heat, but their strength varies. For a milder result, remove the seeds before slicing; for more warmth, leave them in.

Keep the pieces thin as instructed so they soften in the sauce and are easy to eat with the eggs.

Recipe notes & tips

• Stir the coconut milk well before measuring if it has separated.
• Grate the turmeric finely so it distributes through the sauce.
• Slice the chillies evenly to help them soften at the same rate.
• Crack each egg into a small bowl first if you want to check for shell fragments.
• Move the spoon gently around the eggs rather than stirring through them.

Variations

• Milder chillies: remove the seeds before slicing to reduce the heat.
• More aromatic: add a little extra grated turmeric for a stronger earthy note.
• Fresh herbs: scatter chopped coriander over the stew just before serving.
• Rice accompaniment: serve with steamed rice to catch the coconut sauce.
• Vegetable side: add a simple portion of cooked greens alongside each serving.

Common mistakes to avoid

• Rushing the poach: the eggs can break apart; let them cook slowly and stir gently.
• Stirring through the eggs: this can damage their shape; move the spoon around them instead.
• Adding eggs all at once: they may crowd the pan; break them in one at a time.
• Using separated coconut milk: the sauce may be uneven; mix it thoroughly before heating.
• Leaving turmeric in large pieces: it will be harder to distribute; grate it as instructed.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until hot throughout, taking care not to break the eggs; the sauce may thicken as it cools.

Frequently asked questions