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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Fried Quails
by Asian Recipe

This recipe for savory fried quail is easy to make with this delicious recipe from Asian Recipe.

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Fried Quails

Recipe Submitted by Asian Recipe.

8 quails - approximately 4 oz each
Vegetable oil enough to fill 2 inches in the saucepan
4 cloves garlic - sliced
1 tablespoons lemon grass - sliced, use only the lower part
1 bunch cilantro roots - save the leaves for garnish
1 teaspoon white pepper
1/2 teaspoon salt
1 teaspoon Golden mountain sauce
1 teaspoon fish sauce
1 tablespoons vegetable oil
2 teaspoon ground black peppercorns
1/2 teaspoon dried chillie powder
Thai Sauce (recipe below)

Cut along both sides of the quail backbones to remove them. Press firmly on the breast bones to flatten the quail. Rinse and dry completely. Using a mortar and pestle, crush the garlic, lemon grass, cilantro roots, white pepper and salt until it forms a thick paste. In a bowl, combine the paste, the Golden Mountain sauce, fish sauce and vegetable oil. Rub each quail with marinade sauce and season them with fresh ground black pepper In a plastic bag, stack the quails up, squeeze all the air out and tie the bag tightly. Leave them in a refrigerator overnight, turning them occasionally. In a deep fryer or large saucepan heat two inches of oil to 375 F. Fry 2 quails at a time. Cook until the skin is crisp and the quails are cooked.

Serve dish with fresh vegetables, steamed jasmine rice and Thai Sauce (recipe below). Garnish with cilantro leaves

Quails can be placed in oven or grill if so wish.

Thai Sauce
2 tablespoon Fish sauce
1 tablespoon Lime juice fresh squeezed
1/4 teaspoon Rice powder available in all Asian markets

Mix together all ingredients.

Visit Asian Recipe for an excellent selection of Asian recipes from Malaysia, Vietnam, Thailand, Korea, China, Japan, India, and Singapore. Make sure to check out their excellent collection of Asian recipe and cooking links as well.