My colleague bragged about having roadrunner for dinner in Zimbabwe. So, I wanted the same!
Me: Can we eat roadrunner here?
Waiter: Sure, if you can catch them.
Five-spice quails
(Adapted from Viet Spices)
6 quails (cleaned and dried, halved if desired)
6 garlic cloves (minced)
1 large shallot (minced)
4 tbs soy sauce
3 1/2 tbs brown sugar
1 pinch salt
3 tbs canola oil
1/2 tsp pepper
1 tsp five spice powder
1 tsp curry powder
- In a small bowl, combine minced garlic, minced shallot, soy sauce, brown sugar, salt, oil, pepper, five spice powder, and curry powder.
- In a big ziplock bag, marinate quail with the prepared five spice sauce for at least 2 hours (best is over night).
- Two options to cook:
- Deep fry:
- Heat oil in a wok over high heat. Once hot, reduce the heat to medium low.
- Remove the quails from marinate and fry for about 5 minutes.
- While frying, use a strainer to remove the marinated garlic and shallot. Set aside.
- Brush the fried quails with butter if desired.
- To make dipping sauce: cook the left over marinate over medium heat for a few minutes. Add fried garlic and shallow. Serve with fried quails.
- Sear and bake:
- Preheat oven to 400 F.
- In a large skillet over high heat (no need to add oil), sear quails for 1-2 minute each side.
- Place quails in a oven-proof pan.
- Pour left over marinate over seared quails.
- Bake for 15 minutes.
- Then broil for another 2-3 minutes.
- Deep fry:
Nga's cuisine 