Sate Telur Puyuh

I stumbled across this recipe when searching for something to do with quails eggs. It's a popular Indonesian satay dish. To be honest anything dipped into satay sauce is delicious!

Ingredients
serves 2
12 quail eggs, hard-boiled
2 bay leaves
2cm piece galangal, bashed
1 stalk lemongrass, cut into 2cm pieces and bashed
3 tbsp sweet soy sauce
1 tsp salt
1 tbsp palm sugar
2 cloves of garlic
4 spring onions
1/2 tbsp ground coriander
1 tsp salt

for the satay
100g unsalted roasted peanuts, finely chopped
2 cloves garlic 
1 onion, chopped 
1 red birds-eye chilli, finely chopped
1/2 tsp Tamarind paste
2 tbsp Lime juice 
125ml coconut milk 
250ml water 
salt to taste

Method
Place the quail eggs into a pan of boiling water and boil for 5 minutes. Remove from the water and cool them down with cold water. Carefully peel the eggs.

In a small pan add all the ingredients together, soy sauce, galangal, lemongrass, spring onions, garlic, ground coriander, bay leaves. Add some water and bring to a boil.  Add the salt and sugar then drop in the eggs.

Stir them often so that the eggs colour evenly. Boil them for about five minutes. Then remove from the heat and allow them to cool down.

In the meantime sieve the fragrant soy sauce used to boil the eggs into another pan.

Place the peanuts, garlic, onion, red chilli and tamarind paste into a food processor and grind into a paste. Add the coconut milk and blitz to mix well.

Pour the peanut blend into the pan with fragrant soy sauce, add the water and bring to a boil. Lower the temperature to a simmer and cook until the sauce thickens.

To serve place the eggs on wooden skewers with a portion of satay sauce and some plain boiled rice.