‘Pilah’ Smoked Quail Eggs (Puyuh Salai) is the result of a method of preparing quail eggs which can be kept and used for a long period of time. Smoking adds flavour, improves the appearance of the quail eggs and preserves them.
Let’s make Quail Eggs Sambal with ‘Pilah’ Smoked Quail Eggs (Puyuh Salai)
Ingredients:
- ‘Pilah’ Smoked Quail Eggs (Puyuh Salai) – 12
- Red Onion (Chopped Fine) – 1/2 Piece
- Garlic (Minced) – 2 Teaspoons
- Curry Powder – 1 Teaspoon
- Chilli Powder – 1 Tablespoon
- Turmeric Powder – 1/4 Teaspoon
- Tomatoes (Seeded And Diced) – 4 medium sized
- Mint Leaves (For Garnishing)
- Salt (As Required)
- Oil (For Cooking)
Method:
- Add oil to a heated pan, add the smoked quail eggs and fry till crisp on the outside. Remove and transfer to a plate.
- Add a little more oil and stir the onions and garlic for about 1 minute.
- Make paste with the chilli powder and curry powder. Then add gradually to the pan and stir.
- When the spices turn fragrant, slide in diced tomatoes and combine well.
- Bring the heat down to a simmer and cover the pan with a lid. Cook till the tomatoes are soft and blended with the mixture.
- Slide in the fried smoked quail eggs and simmer for 2 minutes. Add a little water, if the gravy is too thick. Do a taste test and adjust accordingly to your taste,
- Quail Eggs Sambal is now ready!!!
- Plate it up and garnish with mint leaves.
- Serve the smoked Quail Eggs Sambal with plain rice, fried rice, pasta or nasi lemak (rich coconut rice).
- Enjoy!
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