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Satai Telur Puyuh

  • Easy

Serve: 5 Person

Quail eggs topped with saucy coconut water

  • 25 quail eggs, boiled 
  • 1 bay leaf
  • 1 lemongrass, white part and crushed
  • 2 glass (400 ml) coconut water 
  • 2 tablespoon sweet soy sauce 
  • 2 tablespoon shaved coconut sugar
  • Salt
  • Satai skewer

Ground Spice

  • 6 shallots 
  • 4 clove garlic
  • 1 teaspoon coriander seeds
  • 1 thumbsize greater galangal


  1. Put ground spice along with bay leaf and lemongrass into coconut water. Bring to a boil.
  2. Add in coconut sugar then sweet soy sauce, stir evenly.
  3. Add in quail eggs, cook until coconut water is reduced to a saucy state.
  4. Take one egg at a time and stick them into satai skewer. Set aside saucy coconut water.
  5. Pour sauce over satai, and serve.


Quail eggs are popular around the world. In Japan, they are enjoyed raw with sushi and other lunch menu. In Colombia, they are condiments to hotdogs and hamburger. Whilst, in the Philippines, quail eggs are boiled and dipped into sauce then deep fried as popular local snacks.

Dapur Rasamasa

This recipe has been tested in Dapur Rasamasa (Rasamasa Kitchen)


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