Braised Quails’ Eggs with Bean Curd and Vegetables
Similar Vietnamese food recipes: Eggs, Vegetables 1 piece Bean curd, cut into 6 pieces 1cm thick
90 ml Vegetable oil
10 Straw mushrooms or firm button mushrooms
8 Quail eggs, hard-boiled and shelled
1 Spring onion, cut into 2.5cm lengths
2 pieces Canned bamboo shoots, cut into 2.5cm cubes
20 ml Bottled sate sauce
1 teaspoon Cornflour
15 ml Nuoc Mam sauce
2 teaspoons Sugar
100 ml Water
Fry the bean curd in 60ml hot oil until brown, taking care not to let it stick. Set aside and discard the oil. Put the remaining oil into a small casserole dish with a tight-fitting lid. Heat over a medium heat. Add the straw mushrooms, quails’ eggs, spring onion, bean curd, bamboo shoots and sate sauce. Mix the cornflour, Nuoc Mam sauce and sugar to form a smoth paste. Mix into the water. Stir this into the casserole pot and cover. Cook for 4 minutes.
