How to Make Vietnamese Garlic-Roasted Quails with Honey Asian Cooking Recipe Cuisine

Vietnam Garlic-Roasted Quails with Honey

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings
2/3 cup mushroom soy sauce

3 tbsp honey

1 tbsp sugar

8 garlic cloves, crushed

1 tbsp black peppercorns, crushed

2 tbsp sesame oil

8 quails

nuoc cham, to serve

Directions:

In a bowl, beat the mushroom soy sauce with the honey and sugar until the sugar has dissolved. Stir in the garlic, crushed peppercorns and sesame oil. Open out and skewer the quails, put them in a dish and rub the marinade over them. Cover and chill for at least 4 hours.

Preheat oven to 450F. Place the quails breast side down in a roasting pan or on a wire rack set over a baking tray, then put them in the oven for 10 minutes.


Take them out and turn them over so they are breast side up, baste well with juices and return them to the oven for a further 15-20 minutes until cooked through. Serve immediately with nuoc cham.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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