GRILLED QUAIL

INGREDIENTS

• 1 cleaned boneless quail, cut in half

Kalasan sauce

• 4 shallots

• 6 garlic segments

• 2 big red chillies

• 3 hot red chillies

• 2 big green chillies

• 5 kaffir lime leaves

• 3 lemongrass stalks • 2pcs of turmeric

• 2tsp fish sauce

• 4tsp oyster sauce • 100ml coconut cream • 1tsp sugar

• 50ml chicken stock

Vegetable

• Kecipir (winged beans) • Beansprouts

• Snow peas

• Grilled coconut, grated • Sambal mbe

Garnish

• 2 pinches fried shallot • 3 fried kaffir lime leaves • 2g corn powder

• 1 lime

METHOD

1. Slice shallot, garlic, red chilli and turmeric. Heat a pan then sauté all spices until soft, caramelised and the flavour comes out. Add stock, kaffir lime leaf, lemongrass, coconut cream to the pan, season with fish sauce, oyster sauce, sugar, salt and pepper.

2. Bring to the boil, then simmer until thick. 3. Grill the quail to well done, add stock, cook slowly until the flavour is absorbed into the meat.

4. Blanch all the vegetables, then toss with the liquid and seasoning.