 |
| Fried quail eggs covered in golden tamarind sauce. (Photo: VN Express) |
Quail eggs have long been known as “ ginseng from animals ” due to their high vitamin content. In oriental medicine it is said that quail eggs should be paired with warm ingredients such as ginger and vietnamese coriander to balance their preference, equally well as avoiding bloat and indigestion, which is precisely what this recipe does. cook time : 25 minutes ( prep 15 minutes, cooking 10 minutes ) Serves : 4-5 people total calories : 1,265 kcal
 |
| Fried quail balut in tamarind sauce requires simple ingredients. (Photo: Dan Viet) |
Ingredients
– 40-50 quail baluts – 3-4 tablespoons of tamarind sauce – 3 tablespoons of carbohydrate – 3 tablespoons of fish sauce – 2 tablespoons of chili sauce – 3 dried onions, well chopped – 3 garlic cloves, well chopped – 1-2 tablespoons of cooking oil – 1 ginger solution, well chopped – 1 tablespoon of cornstarch and a little drink water to dissolve the starch – Peanuts, roasted
Instruction
– wash the eggs, put them in a big pot, fill the pot with water, add a little salt, and vinegar. – turn on the heat to boil the eggs for 6-8 minutes, then take them out and put them in a bathtub of cool water or ice, then peel off the shell. – put option tamarind in a stadium, add hot water then use a spoon to crush the tamarind. Filter the mixture to get tamarind juice. – desegregate 3 tablespoons of tamarind sauce, 3 tablespoons of boodle, 3 tablespoons of pisces sauce, and 2 tablespoons of chili sauce in a bowling ball, giving the mix a well stir. – Pour a little pork fatten or cook anoint in the pan, fry onion – pour tamarind sauce mix into the pan, stimulate well, lower the inflame until the mix thickens – Put the eggs in, lightly stir so they absorb all the spices. – add 1 teaspoon of cashew oil ( optional ) for better coloring material. – If you want a chummy sauce, dissolve a little cornstarch in body of water, and lento pour the cornstarch assortment into the pan while stirring well. – lend ginger, coriander, chili, and turn off the inflame.
 |
| The dish’s taste should be a harmony of sour, spicy, salty and sweet. (Photo: Afamily) |
Note
– How to choose good quail baluts : When soaking into the water, newly eggs normally sink, while decayed eggs float. Fresh eggs are besides often heavier. – adjust seasoning according to your own taste to get your ideal version of the recipe. – When peeling the eggs, pay close attention to avoid crushing them.
 |
Recipe: Watermelon ice-cream for a cool and fresh summer – Video Watermelon ice-cream is delectable and comfortable to make, equitable arrant for cooling down on long, hot summer days |
 |
Recipe: Vietnamese Vegetable Dipping Sauce with Caramelized Fish Sauce Kho quet ( vietnamese caramelized fish sauce dip ), a identical unique dipping sauce – representing southerly vietnamese cuisine and season, cheap, savory, is made by caramelizing … |
 |
Recipe: Chicken steamed in lotus leaves, with video The offer wimp meat, piano lotus seat, and shiitake mushroom get the lotus leaves ‘ aroma. The cup of tea can be served with regular rice or sticky … |
