Recipe: Tasty Quails eggs with bamboo shoots stir fried (oseng-oseng rebung)

Caleb McCarthy
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Recipe: Tasty Quails eggs with bamboo shoots stir fried (oseng-oseng rebung)
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Recipe: Tasty Quails eggs with bamboo shoots stir fried (oseng-oseng rebung) Delicious, fresh and tasty.

Quails eggs with bamboo shoots stir fried (oseng-oseng rebung). Don't stress about the future, it hasn't arrived. Stir fry shallots, garlic and ginger then put chillies. Put bamboo shoots, long bean and quail eggs.

A Nasution https://cookpad.com See great recipes for quails eggs with bamboo shoots stir fried (oseng-oseng rebung) too!.

Tap the eggs together (again, tap at the equator, where it's easiest to break the egg).

As before, use your fingers to split open the eggshell, then pour the yolk and white out into a bowl.

You can have Quails eggs with bamboo shoots stir fried (oseng-oseng rebung) using 12 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Quails eggs with bamboo shoots stir fried (oseng-oseng rebung)

  1. You need of quail eggs.

  2. It’s of bamboo shoots, slice.

  3. It’s of long bean, cut into 2 cm length.

  4. You need of red and green chillies, crush.

  5. You need of shallots, slice as thin as you can.

  6. It’s of garlic, slice as thin as you can.

  7. Prepare of ginger, crush.

  8. Prepare of bay leaf.

  9. It’s of kaffir lime leaves.

  10. It’s of Mushroom stock.

  11. It’s of Salt.

  12. Prepare of water.

Put in the broth; bring it to a boil.

Season with sugar & white pepper.

Stir in the cornstarch & water mixture to thicken the gravy.

Sauté the Jungle curry paste with vegetable oil until it fragrant over medium heat.

Quails eggs with bamboo shoots stir fried (oseng-oseng rebung) step by step

  1. Boiled eggs and peel the eggshells.

  2. Stir fry shallots, garlic and ginger then put chillies. Wait for 3 minutes.

  3. Put bamboo shoots, long bean and quail eggs. Give water, salt, and mushroom stock. Then close the frying pan until the water completely dry..

Stir in the meat until the paste coats the meat evenly & the meat colour changed.

Pour in the stock, fish sauce, bamboo shoots, kaffir lime leaves & finger root; bring it to a boil.

Reduce the temperature to low & let it simmer until the flavor blended.

Put in the broth; bring it to a boil.

Season with sugar & white pepper.