Vietnamese Recipes & Cuisines (Eggs)
Braised Quails' Eggs with Bean Curd and
(Rau Va Dau Phu Tron Trung)
Bean curd, cut into 6 pieces 1cm thick
Straw mushrooms or firm button mushrooms
Quail eggs, hard-boiled and shelled
Spring onion, cut into 2.5cm lengths
Canned bamboo shoots, cut into 2.5cm cubes
Bottled sate sauce
Nuoc Mam sauce
Fry the bean curd in 60ml hot oil until
brown, taking care not to let it stick.
Set aside and discard the oil.
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, spring onion, bean curd, bamboo shoots and sate
Mix the cornflour, Nuoc Mam sauce and
sugar to form a smoth paste.
Mix into the water. Stir this into the
casserole pot and cover. Cook for 4 minutes.
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