Kangkung telur puyuh is a delightful Indonesian dish that combines the freshness of kangkung (water spinach) with the richness of quail eggs. It's a simple yet flavorful dish that is popular in Indonesian households due to its ease of preparation and delicious taste. Here's how you can make it at home.
Ingredients:
- 300 grams of kangkung (water spinach), washed and cut into 3-inch pieces
- 10 quail eggs
- 2 cloves of garlic, minced
- 2 shallots, finely chopped
- 2 red chilies, sliced (optional, for extra heat)
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Instructions:
Prepare the Quail Eggs: Place the quail eggs in a pot and cover them with water. Boil the eggs for about 5 minutes. Once boiled, remove them from heat, cool them down, and peel off the shells. Set aside.
Stir-Fry Kangkung: Heat vegetable oil in a pan over medium heat. Add minced garlic and chopped shallots. Sauté until fragrant.
Add Kangkung: Add the kangkung to the pan. Stir-fry for 2-3 minutes until the kangkung wilts but still retains its vibrant green color.
Seasoning: Season the kangkung with salt and pepper according to your taste preferences. If you prefer spicy, you can also add sliced red chilies at this stage.
Add Quail Eggs: Gently add the peeled quail eggs to the pan. Stir-fry for another 2 minutes to allow the flavors to meld together.
Serve: Once everything is cooked through, transfer the kangkung telur puyuh to a serving dish. It's now ready to be served.
Tips:
- Be careful not to overcook the kangkung as it can become mushy.
- If you can't find quail eggs, you can substitute with chicken eggs, although the taste and appearance will be slightly different.
- Adjust the amount of red chilies according to your spice tolerance level.
Variations:
- For a richer flavor, you can add a tablespoon of oyster sauce or soy sauce during the cooking process.
- Add diced tomatoes for extra freshness and acidity.
- Garnish with fried shallots or crispy garlic for added texture.
