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
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
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.
If the Hot and Spicy Quail(Chim Cut Ro-Ti) recipe was useful and interesting, you can share it with your friends or leave a comment.