How to Make Perfect Quails eggs with bamboo shoots stir fried (oseng-oseng rebung)

How to Make Perfect Quails eggs with bamboo shoots stir fried (oseng-oseng rebung) Delicious, fresh and tasty.

Quails eggs with bamboo shoots stir fried (oseng-oseng rebung). Quails eggs with bamboo shoots stir fried (oseng-oseng rebung) Ny. Put bamboo shoots, long bean and quail eggs. Give water, salt, and mushroom stock.

Stir fry shallots, garlic and ginger then put chillies.

Put bamboo shoots, long bean and quail eggs.

Give water, salt, and mushroom stock.

You can cook Quails eggs with bamboo shoots stir fried (oseng-oseng rebung) using 12 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Quails eggs with bamboo shoots stir fried (oseng-oseng rebung)

1. Prepare 8 of quail eggs.

2. Prepare 100 g of bamboo shoots, slice.

3. You need 1 pc of long bean, cut into 2 cm length.

4. It’s 8-10 of red and green chillies, crush.

5. You need 2 of shallots, slice as thin as you can.

6. You need 3 cloves of garlic, slice as thin as you can.

7. You need 1 cm of ginger, crush.

8. Prepare 1 of bay leaf.

9. Prepare 2 of kaffir lime leaves.

10. You need of Mushroom stock.

11. Prepare of Salt.

12. Prepare 40 ml of water.

Then close the frying pan until the water completely dry.

Put in the broth; bring it to a boil.

Season with sugar & white pepper.

Stir in the cornstarch & water mixture to thicken the gravy.

Quails eggs with bamboo shoots stir fried (oseng-oseng rebung) instructions

1. Boiled eggs and peel the eggshells.

2. Stir fry shallots, garlic and ginger then put chillies. Wait for 3 minutes.

3. Put bamboo shoots, long bean and quail eggs. Give water, salt, and mushroom stock. Then close the frying pan until the water completely dry..

Add in basil leaves, green onions & tomatoes; toss for a while & then remove it from the heat.

Sauté the Jungle curry paste with vegetable oil until it fragrant over medium heat.

Stir in the meat until the paste coats the meat evenly & the meat colour changed.

Pour in the stock, fish sauce, bamboo shoots, kaffir lime leaves & finger root; bring it to a boil.

Reduce the temperature to low & let it simmer until the flavor blended.