Sate Telur Puyuh: Quail Eggs Satay

Ingredients

• 25 hard boiled quail eggs, peeled
• 6 shallots, peeled, chopped
• 2 cloves garlic, peeled, chopped
• 1 tsp coriander seeds
• 1 salam leaf
• 2 thin slices galangal
• 2 tbsp shaved palm sugar
• 3 tbsp sweet soy sauce (kecap manis)
• 1 tbsp tamarind extract
• Salt to taste
• 500 ml water
• 5 bamboo skewers

Instructions

1. 1

   Blend into a fine paste: shallots, garlic and coriander seeds.

2. 2

   In a small cooking pot, put the eggs, blended spices, salam leaf, galangal, palm sugar, sweet sauce, tamarind extract, salt and water.

3. 3

   Bring all the ingredients to boil over medium high heat, then reduce the flame to medium.

4. 4

   Continue cooking until all the liquid has almost evaporated, and the eggs are nicely glazed and brown.

5. 5

   Cool off the eggs and thread with bamboo skewers.

6. 6

   Serve and enjoy!