Kompas.com – Preparing side dishes at night before dawn can make it easier for you when serving food in the morning. Because, you quite warm the side dishes that already exist.
One of the easily made meal menus is stew. This time, the stew filling using quail and tofu eggs.
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Before storing the stew into the refrigerator, make sure the stew is cold at room temperature, in order to avoid the stew to become stale later.
Check out the recipe for quail egg stews for full meal quoted from the book “The most popular home -cooked food recipe, however variations of stews” KARYA INDRIANI (2011) PUBLISHED OF PT Gramedia Pustaka Utama.
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Quail egg stew ingredients mixed with tofu:
- 20 quail eggs (boiled and peeled)
- 5 pieces of cooked tofu (cut triangle)
- 2 bay leaves
- 3 centimeters of galangal (loading)
- 2 large red chili (sliced sliced)
- 400 milliliters of coconut milk (from 1/2 coconut)
- 1/2 teaspoon of salt
- 1 teaspoon of brown sugar comb
- 9 shallots (puree)
- 4 cloves of garlic (puree)
- 4 Candlenut items (roasting and puree)
- 1 tablespoon of ebi (brewing, roasting, then puree)
- 2 tablespoons of oil (to saute)
Also read:
How to Make Quail Egg Stews Mix Tofu:
1. Saute ground spices, bay leaves, and galangal in the pan until fragrant, then add quail eggs and then cook while stirring until it is rather brownish.
2. Add the tofu and red chili, then stir until the spices are well blended. Pour coconut milk, salt, and brown sugar, then cook while stirring until the spices are absorbed.
3. Correct the flavor of the stew then let it cool at the temperature of the room for a moment. Put the stew into an airtight container then store in the refrigerator, warm up just before served for dawn.
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