Sate Telur Puyuh: Quail Eggs Satay

Method6 steps · about 45 min

1. 1

   Step 1: Blend into a fine paste: shallots (6), garlic (2 cloves) and coriander seeds (1 tsp).

   Uses 6 shallots, peeled, chopped · 2 cloves garlic, peeled, chopped · 1 tsp coriander seeds

2. 2

   Step 2: In a small cooking pot, put the eggs, blended spices, salam leaf (1), galangal (2), palm sugar (2 tbsp), sweet sauce, tamarind extract (1 tbsp), salt (to taste) and water (500 ml).

   Uses 25 hard boiled quail eggs, peeled · blended quail-egg spices · 1 salam leaf · 2 thin slices galangal · 2 tbsp palm sugar, shaved · 3 tbsp sweet soy sauce (kecap manis) · 1 tbsp tamarind extract · Salt to taste

3. 3

   Step 3: Bring all the ingredients to boil over medium high heat, then reduce the flame to medium.

   Uses quail eggs assembled in seasoning liquid

4. 4

   Step 4: Continue cooking until all the liquid has almost evaporated, and the eggs are nicely glazed and brown.

   Braise quail eggs until brown and glazedUses boiled quail eggs and seasoning liquid

5. 5

   Step 5: Let the glazed quail eggs cool enough to handle, then thread them onto 5 bamboo skewers.

   Uses glazed braised quail eggs

6. 6

   Step 6: Serve and enjoy!

   Uses quail-egg satay skewers