Make
the rempah paste:
Roughly chop the garlic, shallots, and ginger. Blend all rempah ingredients
into a fine paste.
Fry
the paste:
Heat oil in a wide pot and fry the paste until fragrant. Add more oil if
needed.
Build
the poaching liquid:
Add lemongrass, galangal, lime leaves, kecap manis, sugar, and water. Bring to
a boil and season with salt and pepper.
Poach
the quail:
Lower the quail into the liquid. Simmer on low for 20–25 mins, spooning liquid
over the skin now and then.
Soak
and rest: Turn
off heat and let the quail soak in the liquid for 1 hour.
Prep
for grill:
Remove quail and let air dry, skin-side up. Reduce the poaching liquid by half
until thickened.
Grill
the quail:
Grill at 220°C for 3 mins. Brush with reduced sauce and grill again. Repeat 1–2
times until caramelised and lightly charred.
Serve: Rest for 5 mins,
then plate with rice, pickles, calamansi lime, and Sheymay’s Cilicuka.
TIP: You can also grill
the poached quail in a pan or for a hint of smoky flavour, grill over charcoal.
