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Hot and Spicy Quail (Chim Cut Ro-Ti) recipe

Vietnamese are fond of game birds, especiallyin the north where there is not as great a variety of food asin the south. The use of chili peppers is the legacy of Portuguesevisitors who arrived as early as the sixteenth century.

Recipe: Hot and Spicy Quail(Chim Cut Ro-Ti)

4 dressed quail
4 tablespoons sesame oil

Marinade:
2 tablespoons vegetable oil
3 cloves garlic, crushed or 1 tablespoon garlic puree
4 spring onions, chopped
1-l/2 inch of lemon grass root, chopped
1 teaspoon chili powder or paprika
1 tablespoon fish sauce (nouc mam)
1 tablespoon palm sugar
1 teaspoon salt
2 tablespoons water
Lime juice

  • Split quail down the bony side and flattento get a broad breast. Score breast with deep cuts.
  • Make the marinade by heating vegetableoil in a skillet and frying garlic, onions, and lemon grass fora few minutes. Add chili powder, fish sauce, sugar, salt, andwater and simmer for 3 minutes. Remove and cool.
  • Marinate quail and chill for two hours.
  • Heat broiler or barbecue and broil for15 minutes on each side, basting frequently with sesame oil andmarinade, until bird is crisp, aromatic and sizzling. Serve witha good squeeze of lime juice over quail.

    Makes 4 servings.

    Cook’s Note: If you don’t have a broiler,roast quail in a hot oven for 30 minutes, turning once and bastingfrequently.


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