Quail Egg Soup

Name: Quail Egg Soup
Ingredients: 10 pc hard boiled quail eggs, peeled; 100 g sugar peas, cleaned; 1 pc spring onion, cut into 1 cm length; 2 pc carrots, peeled and cut into flower-shap; 2 pc chicken sausages, cut into 1 cm length; 1 pc big tomato, sliced; 1 tsp chicken broth powder; ½ sdt nutmeg powder; 1 l water; fried onions; sugar (to taste); 2 gloves garlic; ½ tsp pepper seeds (or 1/4 tsp pepper powder); 1 tsp salt

Origin: Overall Indonesia

Ingredients

10 pc hard boiled quail eggs, peeled
100 g sugar peas, cleaned
1 pc spring onion, cut into 1 cm length
2 pc carrots, peeled and cut into flower-shap
2 pc chicken sausages, cut into 1 cm length
1 pc big tomato, sliced
1 tsp chicken broth powder
½ sdt nutmeg powder
1 l water
fried onions
sugar (to taste)

Spice for the paste

2 gloves garlic
½ tsp pepper seeds or 1/4 tsp pepper powder
1 tsp salt

Quail Egg Soup

If preferred you can change the sausage with chicken fillet. The list of vegetables also aren't absolut. choice can be changed prior to individual taste 😉

Instructions

Place the quail's eggs in a saucepan with enough cold water and bring to boil.
Set the heat to medium, simmer for about 5 minutes.
Remove egg and cool it in cold water. Peel off the skin.
Put all ingredients for the paste in a mortar/grinding stone and grind until smooth.
Heat 1 tbsp oil in a medium saucepan. Stir fry the paste all the time until fragrant.
Pour in the water into the pan. Add nutmeg and chicken broth powder.
Cover the pan and bring to boil on maximum heat.
Add the sugar peas, carrot and sausage. Bring until vegetables are almost cooked.
Add the, boiled quail eggs, spring onions and sliced tomato.
Add salt and sugar to taste. Garnish with fried onions. Serve right away.