（Adapted from Efood Depot and Kuali as seen in Wendy's Blog )
[Telur Kesum]
Main Ingredients :
5-8 hardboiled Eggs
1 Egg (raw)
1 large piece or 2 small pieces Assam Gelugor
125ml Coconut Milk
150ml Water
10g Gula Melaka , Coarsely Chopped
Budu or Fish Sauce to taste
4-6 Springs of Vietnamese Mint Or Daun Kesum leaves only,julienned finely
2 Tbsp Oil
Rempah Ingredients : ( To be Blended into a fine paste )
7-10 Cili Kering ( Dried Chilli )
5 Bawang Merah ( Shallots )
10g Pleeled Lengkuas ( Galangal )
10g Pleeled Kunyit ( Turmeric )
5g Belacan ( Shrimp Paste )
Method :
1 . Heat wok on medium heat and put in oil , saute the paste until frangrant.
2 . Put water , assam Gelugor , vietnamese mint and coconut milk. Bring it to a boil and reduce to low heat.
While waiting for the ingredients to come to boil , crack raw egg into a bowl and beat slightly to break the yolk . Pour beaten egg and quickly but gently stir it around . This tempers the egg into the sauce without causing it to curdle . Let the gravy simmer for 5 minutes.
3 . Meanwhile , prick each hard boilled egg with a toothpick . This allows the sauce to penetrate into eggs and not merely just coating the surface . Thus allowing the flavours to permeate.
4 . Add hard boiled eggs to the gravy as well as chopped gula melaka . Let it simmer for another 5 minutes on low heat .
5 . Season with fish sauce . Taste and adjust with more fish sauce or gula melaka .
6 . Dish up and serve.
