‘Pilah’ Smoked Quail Eggs (Puyuh Salai) - MY Delivery

‘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:

1. Add oil to a heated pan, add the smoked quail eggs and fry till crisp on the outside. Remove and transfer to a plate.
2. Add a little more oil and stir the onions and garlic for about 1 minute.
3. Make paste with the chilli powder and curry powder. Then add gradually to the pan and stir.
4. When the spices turn fragrant, slide in diced tomatoes and combine well.
5. 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.
6. 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,
7. Quail Eggs Sambal is now ready!!!
8. Plate it up and garnish with mint leaves.
9. Serve the smoked Quail Eggs Sambal with plain rice, fried rice, pasta or nasi lemak (rich coconut rice).
10. Enjoy!

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