Indonesian Recipes (Bali, Java) - Quail Bacang (Bacang Burung Dara) Recipe

Ingredients

• 4 quails with livers and giblets

• 1 cup sticky rice (soak overnight)

• 1 handful roasted cashew nuts

• 3 shallots

• 2 cloves garlic

• 3 spring onions (scallions)

• 1 handful shiitake mushrooms

• 2 star anis or 2 teaspoons five-spice powder

• 1 tablespoon soy sauce

• 2-3 drops sesame oil

• 2-3 drops chili oil

• 1 teaspoon honey to taste

• pepper, salt

• groundnut oil for frying

Serves 4

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Method:

1. Soak the sticky rice overnight. Cut the giblets into small pieces. Peel the shallots and garlic and chop finely.

2. Cut the spring onions into pieces 1 cm/3/8 in long. Cut the shiitake mushrooms in half or quarters.

3. Heat a few tablespoons of groundnut oil over medium heat, add the garlic and shallots and sweat until transparent.

4. Then add the spring onions and star anise. Next add the giblets and shiitake mushrooms, cashew nuts and soy beans little by little, finishing with the sticky rice. Braise the mixture for about 10 minutes.

5. Meanwhile preheat the oven to 180°C (350°F), Gas mark 4. Season the quails with salt and pepper and stuff with the lightly braised mixture.

6. Close the openings and roast the quails in the oven for about 15 minutes until ready, basting regularly with a mixture of chili oil, sesame oil and honey.