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.
- 500 g quail cut to 2 or 3 pieces
- 100 ml cooking oil
- 20 g shallots
- 60 g ginger thinly sliced
- 20 g garlic chopped
- 1 tbsp fennel seeds (jintan manis)
- 2 to 3 cardamom pods
- 2 star anise
- 2 sticks cinnamon
- 1 litre chicken stock
- 2 stalks lemongrass serai
- 2 tbsp lime juice
- 2 sprigs Asian basil leaves chopped
- 1 tsp salt
- 2 tsp pepper
- 2 bird’s eye chillies,
- 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.
- 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.
- 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.