Angkringan Style Quail Egg Satay
Ingredients
- 30 peeled quail eggs
- 500 ml water
- 5 shallots
- 1/2 tablespoon ground coriander
- 3 bay leaves
- 1 thumb-sized piece of galangal
- 1 tablespoon shaved palm sugar
- 4 tablespoons sweet soy sauce
- stock powder
Preparation
In a pot, add water, crushed shallots, ground coriander, bay leaves, and galangal.
Add palm sugar, stock powder, and sweet soy sauce; once boiling, add the quail eggs.
Reduce heat and cook until the spices are absorbed, for about 30-45 minutes.
Serve by skewering the eggs like satay.
