Braised quails'eggs with bean curd and vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Piece bean curd cut into 6 | |
| Pieces 1/2 inch thick | ||
| 6 | tablespoons | Vegetable oil |
| 10 | Straw mushrooms | |
| OR firm button mushrooms | ||
| 8 | Quails' eggs, hard-cooked | |
| And shelled | ||
| 1 | Green onion -- cut into 1\" | |
| Lengths | ||
| 2 | Pieces canned bamoo shoots | |
| Cut into 1\" cubes | ||
| 4 | teaspoons | Bottled sate sauce |
| 1 | teaspoon | Cornstarch |
| 3 | teaspoons | Nuoc Mam sauce |
| OR light soy sauce | ||
| 2 | teaspoons | Sugar |
| ½ | cup | Water |
Directions
*(Rau Va Dau Phu Tron Trung).
1. Fry the bean curd in 4 tablespoons hot oil until brown, taking care not to let it stick. Set aside and discard the oil. 2. Put the remaining oil into a small casserole dish with a tight-fitting lid.
Heat over a medium heat. Add the straw mushrooms, quails' eggs, green onion, bean curd, bamboo shoots, and sate sauce. 3. Mix the cornstarch, Nuoc Mam sauce, and ugar to form a smooth paste. Mix into the water. Stir this into the casserole pot and cover. Cook for 4 minutes.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books
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