Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Quail | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 fresh quail, plucked, gutted, washed and sprinkled with salt and ground black pepper
- 5 straight-bulbed spring onions, crushed and stuffed into the bird (tie the bird's feet and wings to its body using wire) butter, the size of a hen's egg
- 1 cabbage, cut into quarters
- ground black pepper
- chopped coriander leaves
- pig's bone broth
Directions
Put the butter in a cast-iron pot 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. Then add enough pig's-bone broth or other clear soup to cover the bird. Put in the quarters of cabbage, cover the pot and leave it until the broth has largely evaporated and the bird and cabbage are well cooked. The liquid remaining should be just enough to keep the bird from drying out
Take the bird out of the pot and divide it into the breast and leg parts. Dress these on the centre of a platter and arrange the quarters of cabbage around them. Use the liquid left over in the pot as sauce, and garnish the dish with ground black pepper and chopped coriander. Serve it with Jaew Sam
Category:Laotian Recipes
Category:Laotian Meat Dishes