Ingredients
- 4 tablespoons sambal (condiment)
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1/2 cup red wine
- 1/4 cup chopped scallions
- 2 tablespoons molasses
- 1/2 cup canola oil
- Salt and black pepper to taste
- 8 quail
Directions
Mix all ingredients, marinate and refrigerate quail for at least 6 hours; overnight is ideal. Season the quail and grill until done; this will take about 20 minutes. Be careful not to burn the skin. Place on top of the braised papaya. Garnish with chili oil. (Recipes for the braised papaya and chili oil to follow).
BRAISED GREEN PAPAYA:
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 2 medium sized green papaya, skinned and diced
- Juice of 1 lime
- 1/2 cup chicken stock
- Salt and black pepper to taste
In a saucepan, melt butter and sugar together. Add papaya and cook for 5 minutes. Season. Add lime juice and chicken stock and simmer for 30 minutes or until papaya is al dente. Season with salt and pepper.
CHILI OIL:
- 1/2 cup ground red chile (ancho, chimayo or pasilla)
- 1/2 tablespoon ground cumin
- 3 cups canola oil
- 1 teaspoon salt
Heat chili and cumin in a saute pan until barely smoking. Whisk in oil and salt. Transfer to tall, glass jar and let stand overnight. Oil will separate.
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