How to Make Lao Nok Kho Hum Sai Kalampi - Braised Quail with Cabbage Asian Cooking Recipe Cuisine

Laos Nok Kho Hum Sai Kalampi (Braised Quail with Cabbage)

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 2 Servings

1 whole quail, sprinkled with salt and pepper

5 spring onions, crushed and stuffed into the bird

2-4 tbsp butter

1 head of cabbage, cut into quarters

pepper

chopped cilantro leaves

pork or beef broth


Directions:

Put the butter in a cast-iron pan and put the pot on the fire. When the butter is hot, put in the bird. Turn it from side to side until it is nicely golden all over.

Add the broth to completely cover the bird. Put in the cabbage, cover the pot and leave it until the broth has largely evaporated and bird and cabbage are well-cooked. The liquid should just be barely there and only keeping the bird from drying out.


Take the bird out of the pot and divide into quarters. Serve with the cabbage and use the liquid left as a sauce. Garnish with ground black pepper and cilantro leaves. 

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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