Telur Puyuh Bumbu Bali

Although telur bumbu Bali is usually made with regular eggs, quail eggs work well when you are serving many dishes.  They taste just like regular chicken eggs.  


20 hard boiled quail eggs, shelled (fresh quail eggs are sold in most Asian supermarkets)


6 shallots, peeled

3 cloves of garlic, peeled

3--5 red chilies, seeded

1 tsp terasi (shrimp paste), grilled in a piece of foil

2/3 cup water


2± tsp kecap manis, taste

1 TBS tamarind water

1 tsp gula merah or brown sugar

2 slices of ginger, minced

salt, to taste

3 large plum tomatoes, large dice


Combine the shallots, garlic, chilies, terasi and water in a food processor or blender and process to a fairly smooth paste.  Fry this in the oil for several minutes. Then add the kecap manis, tamarind water, sugar, ginger, and salt.  Cook for about a minute before adding the eggs and tomatoes.  Continue to cook until the sauce thickens, stirring the eggs to ensure they are well coated with the sauce.


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