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Ingredients
- Serves 4
2 bunches of water spinach or kale
10 quail eggs, boiled and peeled
1/2 onion, chopped
4 red shallots
1 piece of garlic
6 bird’s eye chilis
1 tbsp of Indonesian sweet soya sauce / oyster sauce (optional)
½ tsp sesame oil (optional)
pinch of salt and sugar
100 ml of water
mix of 1 tsp of cornstarch and 2 tbsp of water
chopped chilis and fried shallots for garnishing
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Kangkung Telur Puyuh (Water Spinach with Quail Eggs)
This Chinese inspired dish is famous in Indonesia and commonly served as a side dish with steamed rice for sahur and also when breaking fast. Whilst the dish traditionally uses water spinach, any green leafy vegetable can be used as a substitute.
- Easy
- 10 min
- 10 min
- 5 min
- 6 steps
- 11 Ingredients
- Easy
- 6 steps
- 11 Ingredients
- 10 min
- 10 min
- 5 min
Directions
-
Prepare & Fry
- Clean and trim the water spinach.
- Add 1 tablespoon of oil to a pan and sauté all the chopped onions, shallots, garlic and chilis until wilted.
-
Add Ingredients
Next, add the water, sugar, salt, oyster sauce and sesame oil. Let this boil.
Add the cornstarch mixture and allow it to boil and thicken.
Next, add the water spinach. Once it has wilted, add the quail eggs.
-
Plate and Serve
- Garnish with chopped chilis and fried shallots and serve it hot.
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Ingredients
- Serves 4
-
2 bunches of water spinach or kale
10 quail eggs, boiled and peeled
1/2 onion, chopped
4 red shallots
1 piece of garlic
6 bird’s eye chilis
1 tbsp of Indonesian sweet soya sauce / oyster sauce (optional)
½ tsp sesame oil (optional)
pinch of salt and sugar
100 ml of water
mix of 1 tsp of cornstarch and 2 tbsp of water
chopped chilis and fried shallots for garnishing
Nutrition
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