Sweet & Sour Quail
I’m making this Bangkok-style quail for an intimate dinner at Khong River House during this year’s SOBE Wine & Food Festival, where I’ll be cooking with Jason Wang of Xi’an Famous Foods and Khong’s main chef Sudarat Loasupho. More info here.
- 12 quail
- 2 teaspoons salt
- 1 tablespoon turmeric
- 2 teaspoons cinnamon
- 3 tablespoons peanut oil
- 10 dried whole California or Mexican chiles…arbols or other long red thin chiles
- 5 fresh red thai chiles or 1 scotch bonnet/habanero chile
- 4 stalks lemon grass, cleaned and minced
- 8 minced shallots
- 8 garlic cloves, minced
- 1 cup ketchup
- 2/3 cup white vinegar
- 5 tablespoons sugar
- 1 tablespoon salt
- 1 cup diced carrots, blanched
- 1 cup cooked peas
- 40 fresh mint leaves
Toss the quail with the salt, turmeric and cinnamon.
Cut off and discard the dried chile stems, shake out the seeds.
Place the dried chiles into a cup of boiling water and refresh for 10 minutes.
Drain and puree those chiles with the fresh chiles, the shallot, garlic and lemon grass in a food processor. Reserve.
Heat the peanut oil in a large pan or wok over high heat. Brown the quail and set aside.
Add the chile mixture to the pan and cook for 4 minutes until fragrant and mahogany colored. Add the quail back to pan and cook, tossing, until they are all cooked thoroughly.
Stir in the ketchup, vinegar, salt and sugar.
Cook for several minutes after the mixture comes to a boil, to heat through and consolidate the flavors. Then, add the vegetables and mint.
Toss and serve.