Recipe Quail Egg Satay Marinade Suhoor Bacem Awful

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for those of you like to eat simple but Delish cuisine champion for Suhoor, Broil the quail egg bacem could become an option. Eaten with rice in white sauce, warm vegetables and onions or boiled vegetables will certainly be very scrumptious. Herbs jadah quail egg skewers can also be stored for a long time in the fridge which then can be re-warmed without reducing the delicious.

To make the menu quail egg Satay marinade bacem awful, check out the recipe here ya.

Materials

20 quail eggs
2 pieces of bay leaf
1 segment galangal (memarkan)
Brown sugar (to taste, a delicate comb)
600 ml water

Sweet soy sauce (to taste)
1 stalk Lemongrass (memarkan)
Skewer (to taste)
Subtle Seasoning

1 tsp salt
Chicken stock powder (to taste)
1 tsp ground coriander
1 clove garlic
5 cloves shallots
3 pieces of cayenne pepper (if you like spicy)

How To Make 

Poached quail egg to mature. Lift and soak in cold water then Peel the skin.
Prepare all the spices is smooth, pour into the pan of water. Boil until boiling.
Add brown sugar, sweet soy sauce, Bay leaves, galangal and Lemongrass stalks and quail eggs that had been shelled.
Boil all the ingredients for a few minutes, cover the Pan or skillet.
Cook until water seeped into the egg and (asat).
If water and seasoning already pervasive, lift the eggs.
Prick the eggs with skewers, grilled or served first if you want to get a taste more delicious.
How is a very easy recipe, isn't it? Good luck with this recipe and make it as menu Suhoor patisseries.

source(vemale.com)

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