asian basil quail soup

Quail Soup with Asian Basil Leaves (Sup Burung Puyuh dengan Daun Selasih)

This recipe is from the Lost Recipes of Malaysia cookbook. Recipes are contributed by chefs teaching at the At 19 Culinary Studio.

This cookbook is available for sale at www.at19culinary.com and major bookstores in Malaysia and Singapore.

Print Recipe
Servings Prep Time
3people 15minutes
Cook Time
15minutes
Servings Prep Time
3people 15minutes
Cook Time
15minutes
Print Recipe
Servings Prep Time
3people 15minutes
Cook Time
15minutes
Servings Prep Time
3people 15minutes
Cook Time
15minutes
Ingredients
Servings: people
Units:
Instructions
  1. Heat the oil in a pot. Sauté the shallot, ginger and garlic until aromatic. Add the fennel seeds, cumin seeds, cardamom, star anise and cinnamon and fry until fragrant. Add the quail, chicken stock, lemongrass and lime juice and stir well.
  2. Simmer the broth for about 10 to 15 minutes or until the quail is cooked. Next, add the Asian basil leaves and birds’ eye chillies and season with salt and pepper Serve hot.
  3. Tip:If quail is not available, you can use chicken. Asian basil leaves are used because this herb has a stronger flavour which will help to camouflage the gamey taste of quail.

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