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Telur Kesum, a kelantan Peranakan dish- MFF Kelantan #4

Thursday, April 4, 2013

This is a dish of the Peranakans in Kelantan.

Yes, peranakans are not only found in Penang, Melaka and Singapore, but in Kelantan as well. They are so assimilated that even their names are Malay names, except that they retained their Chinese family name. There aren’t many and they aren’t as well known as their fellow counterparts.

Some reads on Chinese Peranakanan in Kelatan

1. Hungryyc has a recipe for Kelantan Peranakan Chicken Kerabu (I don't know what happened but the original link wasn't working, This is the cached link)
2. Revolusi Malaysia
3 UKM reserach paper 
4. Ezzad Photographer
5. Just My Thots

The star of this dish, is not the hard boiled eggs, it’s the gravy. It looks thick, but not thickened with flour or starch, but with egg. It’s rather quick and easy, and the taste is absolutely delish. The flavour of the Vietnamese mint made it special. My MIL wondered if we can use chicken with this sauce. LOL.

Egg Kesum
Recipe source: EFood Depot

Info: Kuali 

1 egg (raw)
5-8 hardboiled eggs
1 large piece or 2 small pieces Asam gelugor
125ml coconut milk
150ml water
10gm palm sugar
Fish sauce to taste
4-6 sprigs of polygonum (kesum/Vietnamese mint), leaves detached and snipped finely.
2 Tbsp oil

Grind to a paste
7 dried chilli
5 shallots
10gm peeled galangal
10gm peeled ginger
5gm peeled turmeric root
5gm belacan (shrimp paste)

1. Heat wok on medium heat and put in oil, saute the paste until fragrant, takes 1-2 minute.
2. Put in water, asam, snipped polygonum and coconut milk. Bring it to a boil and reduce to low heat. Then put in egg (raw)and quickly but gently stir it around. Let the gravy simmer for 5 minutes.
3. Meanwhile, poke each hardboiled egg all the way through with toothpicks or chop sticks.
4. Put in hard boiled eggs and sugar. Let it simmer for another 5 minutes on low heat.
5. Season with fish sauce.
6. Dish up and serve.

I am submitting this to Malaysian Food Fest Kelantan Month hosted by Gertrude of My Kitchen Snippets

9 lovely notes:

Jess @ Bakericious April 4, 2013 at 11:13 AM  

Wendy, the gravy indeed looks very nice!

Mel April 4, 2013 at 11:59 AM  

Oh I am drooling looking at this. This must be really delicious. The gravy sauce can even go for seafood, maybe. I know Phong Hong sure loves this because she loves eggs, right PH?

Phong Hong April 4, 2013 at 12:02 PM  

Wah, looks very lemak and sedap!

Phong Hong April 4, 2013 at 12:03 PM  

Mel is right, I sure will love this dish because I LOVE eggs!

Heera April 4, 2013 at 2:19 PM  

i am feeling hugry.....:)

Karen April 4, 2013 at 3:22 PM  

Look so yummy, this is one of my must do dish... thx for sharing ya..:)

Alice April 4, 2013 at 9:36 PM  

drooling.... but is there any Vietnamese mint leaves in spore?

Vivian Pang April 4, 2013 at 10:49 PM  

I love vietnamese mint in Penang laksa. And I think I going to love this too. Hope manage to cook it.

Jeannie Tay April 10, 2013 at 8:36 AM  

Oh my! I love spicy stuff but I am so lazy when it comes to preparing the ingredients!:P This dish looks fantastic!

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