Marinated Quail In Honey (chim Cut Uop Voi Mat Ong) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tsp: Coriander seeds, lightly
Crushed,
2 tbsp: Clear honey,
2: Onions, sliced
1 1/4 cup: Dry cider,
1 1/4 cup: Chili vinegar,
8: Quails,
2 tbsp: Butter,
2 tbsp: Vegetable oil,
Salt and freshly ground,
Black pepper,
Chopped parsley, for
Garnish,
Directions:
1. Mix the coriander, honey, onion, cider, and vinegar in a large
bowl (not a metal one). Add the quails and marinate overnight. 2.
Preheat the oven to 350
. Drain and reserve the marinade. Dry the
quails with paper towels. Heat the butter and oil in a large
casserole. Add the quails, 4 at a time, seasoning them with salt and
black pepper. Brown on both sides. 3. Put all the birds in the
casserole and pour the marinade over them. Cover and cook in the oven
for 40-45 minutes, basting occasionally, or until tender. Garnish
with choppedparsley to serve.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books
Source from luhu.jp
bowl (not a metal one). Add the quails and marinate overnight. 2.
Preheat the oven to 350
. Drain and reserve the marinade. Dry the
quails with paper towels. Heat the butter and oil in a large
casserole. Add the quails, 4 at a time, seasoning them with salt and
black pepper. Brown on both sides. 3. Put all the birds in the
casserole and pour the marinade over them. Cover and cook in the oven
for 40-45 minutes, basting occasionally, or until tender. Garnish
with choppedparsley to serve.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books
Source from luhu.jp