Baked Garlic Quail
Serving Size: 4
4 Cloves garlic, crushed
3 tb Sambal oelek
2 tb Honey
2 tb Light soy sauce
2 ts Brown sugar
2 tb Oil
From "Easy Thai-style Cookery", Edited by Maryanne Blacker, The
Australian Women's Weekly Home Library, 1991. ISBN 0-94912833-3
Posted by Stephen Ceideberg; August 9 1993.
Wish I could show you all the picture of this dish. The quail are a
gorgeous deep reddish orange in color. I imagine that this would be a
great recipe to use on chicken wings. And they'd definitely be hot;
check out the amount of sambal oelek, the Indonesian condiment made
of crushed bird's eye chilies, garlic and vinegar. I'm making this
tomorrow with a hacked up chicken and a double recipe of the
marinade. I'll start marinating it tonight. It would probably be
great with a game hen as well. Stay tuned, a report will follow.
1: Cut quail in half through centres. Combine garlic, sambal oelek,
honey, sauce, sugar and oil in bowl, add quail, stir well; cover,
2: Just before serving, place quail on rack over baking dish, bake in
moderate oven for 15 minutes, increase temperature to hot, cook
further 10 minutes or until quail are crisp and tender.
Quail can be prepared 2 days ahead.
Storage: Covered, in refrigerator. Freeze: Uncooked quail suitable.
Microwave: Not suitable.
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