This dish was cooked using my chicken curry recipe. The rempah is as per below:
20 shallots
3 stalks of lemongrass
4tbsp coriander
1/2 tbsp fennel
1/2 tbsp cumin
1 cup dry chilies - soak in hot boiling water n deseed
1 small pc of belacan
8 white peppercones
Blend all till fine. Used abt 6 tbsp of the rempah. Sauté the blended spices with oil using low to medium fire till oil separate. Once oil separate, abt, put in the curry leaves. Stir fry for abt 5 mins. Pour in some water (depends how much u wanted). Let it simmer, add in the quail eggs n prawns. Off fire. Pour in the Santan n toss gently. Put everything into the coconut n steam for 10 mins on high fire. Ready to serve.
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