Salted Duck’s Egg Pickle

Salted duck’s eggs are best eaten with plain white rice, rice congee or soup. Here I use salted duck’s eggs prepared in a nyonya style pickle. As the eggs are saltish , you can keep in the refrigerator if cannot finish. This recipe serves 3 to 5 persons.

Ingredients:

5 salted ducked’s eggs, boiled and shelled
2 cucumbers seededand cut to pieces
1 carrot, peeled and cut into strips
2 green chillies , slit
2 red chillies, slit
1 cups vinegar
6 cloves garlics, peeled and sliced
Salt and sugar to taste
1 teaspoon tamarind
4 tablespoon cooking oil
2 tablespoon olive oil
1 tablespoon mustard

Spices for grinding:

5 dried chillies
1 piece tumeric
1 tablespoon coriander seeds
1 teaspoon jintan puteh seeds
1 piece roasted belacan
1 piece sliced ginger
10 shallots

Method:

Dissolve tamarind in vinegar, discarding the seeds. In a pot, heat oil and fry ground spices till fragrant. Stir in salt, sugar and carrots. Keep stirring for a minute. Then add in the eggs, tamarind mixture and mustard. Remove the heat to cool. Stir in the cucumbers, chillies and sliced garlics. Allow to stand for several hours in a cool plce
before eating.