30 quail eggs
100 g potatoes,cut into 2 cm cubes
2 bay leaves
4 kaffir lime leaves
15 g galangal, smashed
20 g tamarind paste, dissolved in 30 ml of water
20 g brown sugar
500 ml cooking oil
8 g salt
5 g sugar
8 g chicken stock powder
Ground Spices :
30 g shallots
15 g garlic
100 g big red chili
20 g curly red chili
60 ml cooking oil
Boil the quail eggs. Once cooked, drain and shell the eggs.
Heat the oil in a pan and fry the eggs until lightly browned. Remove with a slotted ladle and set aside.
Fry the potatoes in the same oil until golden brown. Remove and set aside.
Blend the shallots, garlic, big red chili and curly red chili.
Heat the oil in a shallow pan and sauté the Balado paste, stirring continuously to prevent burning.
Add bay leaves, kaffir lime leaves and galangal. Stir to mix evenly.
Add the salt, sugar, chicken stock powder, tamarind water and brown sugar. Stir and cook until the Balado is aromatic and the oil separates, turning the Balado into a slightly darker colour.
Add the potatoes and quail eggs and stir until well combined.
Prepare a serving plate, and ladle out the Balado Telur Puyuh on the plate. Garnish with fried shallots.