Ingredients:
  • 250 g (~1/2 lb) quail eggs, boiled and peeled
  • 75 g (2 1/2 oz) carrots, cut the length about 2 cm
  • 100 g (3 1/3 oz) cucumber Krai, cut the length about 2 cm
  • 120 ml (1/2 cup) red beet juice
  • 240 ml (1 cup) water
  • vinegar to taste
  • 1 / 2 tsp sugar
  • 1 teaspoon salt
  • 4 tablespoons cooking shortening, for sauteing
Seasonings:
  • 4 cloves shallot, sliced finely
  • 3 cloves garlic, finely sliced
  • 1 1 / 2 cm (~1/2 in) ginger, crushed
  • 1 1 / 2 cm (~1/2 cm) turmeric
  • 3 eggs hazelnut
  • chillie sauce/sambal oelek/crushed fresh chillie (personal preference)
Method:
  1. Stir fry until cooked and fragrant spices.
  2. Enter the carrots, add water.
  3. Add the eggs, cucumbers, vinegar, sugar, and salt.
  4. Cook until done.
  5. Serve sectioned with garlic chives as garnish and seasoning sauce on the side.
Many people enjoy a soy based dipping sauce with egg and any such sauce would be fine.