Crispy Quail Egg and Tofu in Teriyaki Sauce

Tahu Telur Puyuh with Teriyaki Sauce

Ingredients:

• For the Main Ingredients:

  • Fresh quail eggs (amount as needed)
  • Fresh tofu (amount as needed)
  • Beef meatballs (amount as needed)

• For the Sauce and Seasoning:

  • 1 tablespoon teriyaki sauce
  • 4 shallots, thinly sliced
  • 3 garlic cloves, minced
  • Salt and sugar, to taste
  • 1 tablespoon chicken bouillon (Royco)
  • 1 onion, thinly sliced
  • 2 tablespoons sweet soy sauce

Instructions:

1. Prepare the Quail Eggs: Boil the quail eggs until cooked through. Once cooled, peel the shells off and set the eggs aside. Heat oil in a pan and fry the peeled quail eggs until golden brown and crispy. Set aside.

2. Prepare the Tofu and Meatballs: Cut the fresh tofu into small cubes. Heat oil in a pan and fry the tofu cubes until they are half-cooked and slightly crispy. Slice the beef meatballs in half and fry them until golden brown. Set both the tofu and meatballs aside.

3. Prepare the Aromatics: Thinly slice the shallots, garlic, and onion. Heat oil in a pan and sauté the shallots, garlic, and onion until they are soft and fragrant.

4. Combine Ingredients: Add the fried tofu cubes, meatballs, and fried quail eggs to the pan with the sautéed aromatics.

5. Season and Simmer: Pour in enough water to just cover the ingredients. Add the teriyaki sauce, sweet soy sauce, salt, sugar, and chicken bouillon. Stir to combine all the ingredients and ensure the seasoning is evenly distributed.

6. Cook: Allow the mixture to simmer over medium heat until the sauce has thickened and the flavors have melded together, ensuring that the tofu, meatballs, and quail eggs are well-coated and flavored.

7. Serve: Serve the dish warm, and enjoy the delightful combination of savory, sweet, and umami flavors.

Bon Appétit!