quail eggs in a spicy red sauce
20 quail eggs, boiled and peeled
1 salam leaf
2 cm lengkuas / galangal
150 ml of water
1 tbsp kecap manis
1/2 tsp palm sugar
1/2 tsp salt
4 cloves of garlic
7 red lomboks
1 cm jahe
1 tsp terasi / trasi
Cut the tomato into cubes. Pound or grind the ingredients for the bumbu fine into a paste. Heat oil in a pan and deep-fry the eggs until brown and set aside.
Heat 2 tbsp oil in a pan and fry the bumbu together with the salam and galangal for 5 minutes. Then add the tomato, water, kecap, salt and palm sugar and bring to the boil.
Then add the eggs and fry until the sauce has thickened. Serve.