- 24 pcs quail eggs
- rock salt
- 2 tbsps sunflower oil
- 2 small (200 grams) carrot, chopped
- 3 cloves garlic, finely pounded & minced
- 2 medium (70 grams) red onion, finely minced
- 325 grams lean ground pork
- 3 tbsps fish sauce
- 1 tsp ground black pepper
- 2/3 cup unsweetened pineapple juice
- 2/3 cup evaporated milk
- 1/2 cup rice wash or water
- 1 tsp white sugar
- 1/2 pc (15 grams) red bell pepper, seeded & chopped
- 2 tbsps green peas
- about a tbsp of chopped onion leek
- a pc of finger chili, seeded & minced
- 1 tbsp cream of mushroom powder
- 1/3 cup water
In a sauce pan, put the quail eggs. Level with water. Sprinkle heavily with rock salt. Put over medium fire. Do not cover. Bring to boil. Boil for 20 seconds. Remove from fire. Let it sit in hot water until needed.
In a wok, put half of oil. Place over medium-high fire. Heat moderately. Put carrots. Stir-fry for 5 minutes. Set aside. Retain oil. Put the rest of the oil. Saute garlic until aromatic only about several seconds. Do not brown. Follow with onion, saute until limp. Put ground pork, fish sauce and half of the black pepper. Stir-fry until it dries up, about 8-10 minutes.
Meanwhile, shell the quail eggs. In a small bowl, combine and mix the ingredients for the thickening agent.
Add pineapple juice, evaporated milk, rice wash and sugar. Mix. Lid on. Bring to boil. Then decrease fire to low, simmer for 5 minutes.
Increase fire to medium-high, put the red bell pepper, green peas, shelled quail eggs, the rest of the black pepper and the thickening agent. Stir gently. Cover and bring to boil. Boil for a minute. Place in a deep plater. Garnish with onion leek and finger chili on top.
Serve over warm cooked rice.