Quail Eggs in Soy Sauce I
This sounds very good, and this recipe is Indonesian in origin. Normally served on a skewer as a side dish, appetizer, or snack. On my to cook list. This recipe assumes you have fresh hard boiled quail eggs or for folks in the states, feel free to use canned. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 30 hard boiled quail eggs, peeled, or canned, Shortcut
- 200 grams palm sugar
- ¼ cup soy sauce
- 3 cups water
- 4 shallots, chopped
- 1 teaspoon coriander seeds
- salt, as desired
- 2 bay leaves, Indonesian if you have them
- 1 inch galangal root, chopped, (3 cm)
- 6 wooden skewers
Instructions
- If using fresh hard boiled eggs, get them peeled the set aside. If using canned, just drain and rinse (they are already peeled) and set them aside.
- Add the chopped shallots, galangal, coriander, and a pinch or two of salt in a mortar and mash with a pestle. No mortar? No problem, use a food processor or blender. Set aside.
- Add the water to a pot and bring to a boil. Then stir in the mashed ingredients, bay leaves, sugar, soy sauce, and finally add the eggs.
- Reduce heat to a simmer and let the mixture cook until the eggs are a nice brown color then remove from heat.
- Remove the eggs and drain.
- Place 5 eggs on each skewer.
- Serve.
Notes
Shortcut: Perfect Hard Boiled Quail Eggs.
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