Quail Eggs Cooked In A Spicy Sambal Sauce Day 5

Ingredients:

20 quail eggs

5 shallots, sliced

3 cloves garlic, minced

5 dried red chilies, seeded and soaked in hot water

2 fresh red chilies, sliced

2 tbsp tamarind paste, mixed with 4 tbsp water

2 tbsp sugar

1 tsp salt

3 tbsp oil

Water, as needed

Instructions:

Bring a pot of water to a boil. Add the quail eggs and boil for 5-6 minutes. Drain and let cool.

Peel the quail eggs and set aside.

Blend the soaked dried red chilies into a fine paste.

Heat the oil in a wok or pan over medium heat. Add the sliced shallots and minced garlic, and sauté until fragrant.

Add the blended chili paste and sliced fresh red chilies. Stir-fry for a few minutes until the oil separates from the paste.

Add the tamarind water, sugar, salt, and enough water to create a thick sauce.

Add the peeled quail eggs to the sauce and simmer for 10-15 minutes, stirring occasionally, until the eggs are fully coated in the sambal sauce.

Serve hot with steamed rice.

Enjoy your spicy and flavorful Telur Puyuh Masak Sambal!

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