Monday was very hectic for me. I had my English society meeting from 8.30 till 10.00 am and it continued with another meeting with the boss at 11.30 am. I struggled to finish marking my students’ books while waiting for it. Then came the launching for Safe School programme which took part an hour after the second meeting. As a result, I had sent a text message to Mr KHz for while marking my books, I realized that I should have gone for my grocery shopping during the weekend!
Once I reached home, I saw two trays of eggs on the kitchen counter. To add more to the surprise, my helper told me that there was another tray in the fridge. A tray contains thirty eggs and having three trays altogether, I have a total amount of ninety eggs! Instantly, I took out my phone and checked the message I sent to Mr KHz and part of it read :
- 2 packs of Grade A eggs
- 1 pack of Grade C eggs
- 2 tins of Ayam Brand mushrooms
and there I was, blaming myself for assuming that everyone knows that a pack has 10 eggs. As a result, I’ve to figure out what to do with the stock before they expire! My first attempt could be seen in the photo below. Instead of putting raw eggs into the boiling gravy, I had poached them because I prefer clear gravy. Well, I’d used 4 eggs in this recipe and I still have 86 more to go. After all, 86 is just a number, isn’t it? (Help me!!!)
‘TELUR MASAK LEMAK KUNING ‘
- 4 eggs
- 2 cups of water
- 4 tablespoonfuls of white vinegar
- 3 bird’s eyes chillies (bruised)
- 5 shallots
- 3 pips of garlic
- 2cm piece of ginger
- 2 stalk of lemongrass (bruised)
- 1 piece of turmeric leaf (sliced thinly)
- 1/4 cup of thick coconut milk
- 1/2 cup of water
- 1 piece of ‘asam keping’
- 1 teaspoonful of MAGGI ‘ikan bilis’ granules
- salt to taste
- To poach the eggs, bring to a boil 2 cups of water mixed with vinegar. Once boiled, reduce heat to medium.
- Then, break an egg into a bowl. Next, slot it slowly into the boiling water. You should be able to see the egg white ‘wrapping’ the yolk. When the yolk hardens, use a slotted spoon and take out and drain. Repeat the process withe the remaining eggs.
- Pound the shallots, garlic and ginger till fine and put into a pot.
- Put in all the other ingredients and cook over a low fire, stirring at all time.
- Season with salt.
- Put in your poached eggs.
- Serve hot with plain boiled rice.