Me (on my wedding day): I promise to cherish and respect you, and stay with you, for all eternity.
Me (after the second week of home confinement with hubby): S%q%#%^@*!
Crispy fried quails (chim cút chiên bơ)
(Adapted from Vanh Khuyen)
6 quails (cleaned, dried, and butterflied)
2 tsp onion powder
2 tsp garlic powder
1/2 tsp five-spice powder
1 tsp sugar
1 tbs Maggie
1/2 tsp sesame oil
Canola oil to fry
1/2 tbs butter
- Marinate quails with all ingredients above. Set aside for at least 15 minutes.
- In a small skillet, add canola oil and fry quails in batches. Drain and set aside.
- Before servings, quickly fry the quails again so the skin is crispy, or put in the oven set at 350F for 10 minutes.
- Add 1/2 tbs butter and gently coat the quails. Serve hot.