HOW TO MAKE BACEM ANGKRINGAN quail egg satay

Recipe for Quail Egg Satay Bacem Angkringan Simple Original Delicious. This quail egg satay can be made with various spices and creative flavors, for example quail egg satay with yellow spices, quail egg satay pindang, quail egg satay in sweet soy sauce, quail egg satay bacem yellow and red bacem, quail egg satay spicy balado, sweet quail egg satay sour savory, quail egg satay with tamarind brown sugar seasoning, grilled quail egg satay, dried quail egg satay, fried quail egg satay, wet quail egg satay with peanut sauce or soy sauce or spicy sauce, pindang quail egg satay, porridge quail egg satay chicken, angkringan quail egg satay, Tintin Rayner quail egg satay, yellow seasoned quail egg satay, quail egg satay for soup, quail egg satay is now viral and there are many other processed quail egg satays with various kinds of other delicious seasonings.

Resep Sate Telur Puyuh Bacem Angkringan Sederhana Spesial Asli Enak CARA MEMBUAT SATE TELUR PUYUH BACEM ANGKRINGAN
Image of Sweet and Savory Quail Egg Satay

The size of quail eggs is just right for making satay if the chicken eggs or duck/duck eggs are too big to make egg satay. That's why I've never seen chicken egg satay or duck/duck egg satay or chicken egg satay, let alone camel egg satay. The following is a collection of secrets of various creations and variations of processed quail egg satay recipes, sweet and sour, complete with how to make your own at home (Homemade) step by step anti-failure that is simple, easy and practical for own consumption or for selling rice stall business ideas. , food stalls, Jogja-style angkringan, restaurants and cafe-style fast food restaurants.

quail egg satay recipe


INGREDIENTS :
  • 20 eggs, raw quail eggs
  • 400 ml, coconut water
  • Shaved brown sugar
  • 1 lb, bay leaf
  • 2 cm, galangal, bruised
  • 1/2 tsp tamarind
SEASONING, FINE:
  • 5 red onions
  • 5 cloves of garlic
  • 1/2 tsp coriander
  • 1/2 tsp sugar
  • Salt to taste
HOW TO MAKE quail egg satay:
  1. Boil quail eggs until cooked. Lift. Peel the skin. Set aside.
  2. Mix the ground spices, bay leaf, galangal, tamarind and brown sugar in a saucepan, mix well.
  3. Add quail eggs, pour coconut water.
  4. Boil over low heat until the water shrinks.
  5. Cook, stirring occasionally, to allow the flavors to infuse.
  6. Lift and drain.
  7. Take a skewer, pierce 3 quail eggs.
  8. Serve.
Next Post Previous Post
No Comment
Add Comment
comment url