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Strange Ingredients

Tim_Sutherland_52834

While perusing the aisles of a large Hispanic supermarket yesterday I came across this ...

... I am a little wary of opening the tin, does anyone have experience of using quail eggs in a can?

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Comments

Dean_41768

Hey Tim

Quail eggs are not a stranger to Asian Cookery. They taste like normal eggs but miniaturised. ive tried the canned version of Quail Eggs, id still prefer the fresh 1s of course. a great recipe thatd go well with it is 'chopsuey'- a traditionally Chinese vegetable and meat stir fry. http://panlasangpinoy.com/2009/06/19/chopsuey/ top the dish with quail eggs and eat with rice.

Sergi_Palacin_Martinez_34819

@tim im from thailand, i would like to advice you that Aroy-D is not a very good brand, i not recomend it to you.

seijoed

@Brendan - I think I know what that is.

Brendan_Lee_56950

I have used a lot of arroy-d products. Not the quail eggs in a can but I imagine they would be a fine snack, albiet probably overcooked as mentioned above.

@johan I tend to think of mi chay as the vietnamese answer to ramen noodles, goes great in a rich pork broth with some slices of char siu and crispy duck.

seijoed

Nah, I wanted to get the desired chewiness factor, I'm not that familiar with asian cuisine so I like to ask.

My preference tends to be the way the chef originally wanted it done, then I'll comment

Mike_Minh_Truong_54120

Either 1 or 2 will do for me. You can roll on 3 if it is your desired preference.

seijoed

Cool, thanks @Mike!

Mike_Minh_Truong_54120

Roll on 1 (smallest).

seijoed

Do you roll to about a 3 on a 1-7 type pasta roller?

Mike_Minh_Truong_54120

Here's some pics of all the ingredients and tools that were used.

seijoed

Thanks!

Mike_Minh_Truong_54120

Bun thit nuong is a different dish that uses rice noodles instead of vietnamese wheat noodles(mi chay) but is equally delicious.

Here's my recipe for the mi chay vietnamese wheat noodles:

310g White Wheat flour

40g Water

100g Eggs (Use two eggs and take out egg whites if it is over 100g)

2g salt

Boil noodles for 30sec

Toss noodles into the sizzling bean sauce for another 30s

seijoed

@Mike, mind sharing a basic vermicelli recipe?

You are basically talking about

Bún Thịt Nướng - right?

andrea.feldman

Sounds great! May try it tonight.

Mike_Minh_Truong_54120

That chili bean paste is very popular in today's Taiwan and Vietnam. It has a rich flavor with sake rice wine after taste. I just toss them sizzling hot with housemade vermicelli, roast pork(sous vide pork belly sounds good here), spinach, and green onion.

andrea.feldman

I've used Aroy-D coconut milk, but quail eggs in a can is a new one! Let us know what they're like...

A fantastic recent discovery from the Asian market is Ming Teh broad bean paste with chili. I bought it to make zhajiang mian, but it's GREAT in all sorts of dishes... esp my house version of MSF's smashed cucumbers. It's fiery and garlicky in the best way! (I think it also has crack in it, 'cause it's addictively good out of the jar.)