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Quail Egg Soup

Origin: Overall Indonesia
Source: Family Recipe

Quail Egg Soup

Notes, Tipps & Tricks

If preferred you can change the sausage with chicken fillet. The list of vegetables also aren't absolut. choice can be changed prior to individual taste ;-)

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Ingredients for 4 persons:

  1. 10 pcs hard boiled quail eggs, peeled.
  2. 100 gr/3.5 oz sugar peas, cleaned
  3. 1 spring onion, cut into 1 cm length
  4. 2 carrots, peeled and cut into flower-shape
  5. 2 chicken sausages, cut into 1 cm length
  6. 1 big tomato, sliced
  7. 1 tsp chicken broth powder
  8. 1/2 sdt nutmeg powder
  9. 1 lt water
  10. fried onions
  11. sugar ( to taste)

Spice for the paste:

  1. 2 cloves garlic
  2. 1/2 tsp pepper seeds or 1/4 tsp pepper powder
  3. 1 tsp salt
Quail Egg Soup Ingredients

Step-by-Step Instructions:

  1. 1

    Place the quail's eggs in a saucepan with enough cold water and bring to the boil.

  2. 2

    Set the heat to medium, simmer for about 5 minutes.

  3. 3

    Remove egg and cool it in cold water. Peel off the skin.

  4. 4

    Put all ingredients for the paste in a mortar/grinding stone and grind until smooth.

  5. 5

    Heat 1 tbsp oil in a medium saucepan. Stir fry the paste all the time until fragrant.

  6. 6

    Pour in the water into the pan. Add nutmeg and chicken broth powder.

  7. 7

    Cover the pan and bring to boil on maximum heat.

  8. 8

    Add the sugar peas, carrot and sausage. Bring until vegetables are almost cooked.

  9. 9

    Add the, boiled quail eggs, spring onions and sliced tomato.

  10. 10

    Add salt and sugar to taste. Garnish with fried onions. Serve right away.