Yield: 6 Servings
|1||Lemon ; Juice of|
|1 tablespoon||Tamarind; (available in Asian markets) dissolved in:|
|2 tablespoons||Warm water|
|8 fluid ounce||Coconut milk|
|1½ ounce||Chopped onion|
|2||Fresh hot red or green chiles; stemmed and seeded|
|1 tablespoon||Minced garlic|
|Salt to taste|
I tried this recipe the other day and it was yummy! I used chicken instead of quail and didn't do the pounding bit and I added more chiles (left the seeds in too), but it turned out delish. It's from the cookbook Hot by Judith Choate. I'm also including a Jerk Seasoning recipe, also from the same book, that's nice and hot (nearly killed the hubby). Hope you enjoy them.
This is based on a traditional Indonesian method of cooking chicken. Any poultry, game, or meat can be barbecued and grilled in this fashion.
Preheat grill or BBQ. Split quail in half lengthwise. Rub with lemon juice.
Place on grill pan in grill or on the BBQ and grill for 2 minutes per side.
Remove from grill and set aside. Do not turn off grill or BBQ.
Strain tamarind through fine sieve. Combine in a blender with coconut milk, onion, chile, garlic, and salt and process until smooth.
Using a cleaver, lightly pound each quail half to slightly flatten. Place in a heavy, nonstick fry pan over medium heat. Pour sauce over quail and fry, stirring frequently, for about 6 minutes or until quail has absorbed most of the sauce. Return quail to grill. Brush skin side with any remaining sauce and grill, skin side up (or BBQ skin side down), for about 2 minutes or until crisp. Serve immediately.
Posted to CHILE-HEADS DIGEST by "Lori & Jim" <downunder@...> on Jun 6, 1998