Sate Telur Puyuh (Quail Egg Satay)

Ingredients

• 1 Quail Egg (boiled, peeled; quantity implicit based on visual)
• 5 Shallot (minced/chopped)
• 3 Garlic (minced/chopped)
• 3 Candlenut (crushed/minced)
• 3 Salam Leaf
• 2 Lemongrass
• 1 Galangal (thumb-sized)
• 1 Palm Sugar (block)
• 10 tbsp Soy Sauce (Sweet soy sauce (Kecap Manis))
• 1 tbsp Coriander (powdered)
• 1 tbsp Chicken Powder (bouillon powder)
• ½ tsp Table Salt

Instructions

1. 1

   Combine shallots, garlic, and candlenuts using a chopper or mortar and pestle.

2. 2

   Place the boiled and peeled quail eggs in a pan.

3. 3

   Add the blended aromatics, salam leaves, lemongrass, and galangal to the pan with the eggs.

4. 4

   Add the palm sugar, sweet soy sauce, coriander powder, bouillon powder, and salt.

5. 5

   Pour in enough water to cover the ingredients and simmer until the liquid reduces and the sauce thickens and coats the eggs.

6. 6

   Once cooked and flavorful, remove from heat and thread the eggs onto satay skewers.