Title: Baked Garlic Quail
Categories: Ceideburg 2, Poultry, Thai
Yield: 4 Servings
4 Cloves garlic; crushed
3 tb Sambal oelek
2 tb Honey
2 tb Light soy sauce
2 ts Brown sugar
2 tb Oil
Wish I could show you all the picture of this dish. The quail are a
gorgeous deep reddish orange in color. I imagine that this would be a great
recipe to use on chicken wings. And they’d definitely be hot++ check out
the amount of sambal oelek, the Indonesian condiment made of crushed bird’s
eye chilies, garlic and vinegar. I’m making this tomorrow with a hacked up
chicken and a double recipe of the marinade. I’ll start marinating it
tonight. It would probably be great with a game hen as well. Stay tuned++a
report will follow.
1: Cut quail in half through centres. Combine garlic, sambal oelek, honey,
sauce, sugar and oil in bowl, add quail, stir well; cover, refrigerate
2: Just before serving, place quail on rack over baking dish, bake in
moderate oven for 15 minutes, increase temperature to hot, cook further 10
minutes or until quail are crisp and tender.
Makes 4 servings.
Quail can be prepared 2 days ahead.
Storage: Covered, in refrigerator. Freeze: Uncooked quail suitable.
Microwave: Not suitable.
From “Easy Thai-style Cookery”, Edited by Maryanne Blacker, The Australian
Women’s Weekly Home Library, 1991. ISBN 0-94912833-3 Posted by Stephen
Ceideberg; August 9 1993.
Posted to MC-Recipe Digest V1 #945 by The Meades on
Dec 4, 1997