Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon oil
  • 1 small onion (peeled and chopped)
  • 2 cloves garlic (peeled and minced)
  • 1 pound gizzard (cut into bite-size pieces)
  • 1 tablespoon fish sauce
  • 2 cups water
  • 1 large carrot (peeled and diced)
  • 1 pound liver (cut into bite-size pieces)
  • 1 cup frozen green peas (thawed)
  • 10 to 12 pieces quail eggs (hard-boiled and peeled)
  • 1 cup table cream
  • salt and pepper to taste

Instruction

  • In a skillet over medium heat, heat oil. Add onions and garlic and cook until limp. Add gizzard and cook, stirring regularly, until lightly browned. Add fish sauce and cook for about 2 to 3 minutes. Add water and bring to a boil. Lower heat, cover and cook for about 25 to 30 minutes or until gizzard is fork-tender. Add more water in ½ cup increments as needed to maintain 1 cup of liquid.
  • Add quail eggs. Add carrots and cook until half done. Add liver and cook, WITHOUT stirring, for about 2 to 3 minutes or until firm. Add green peas, quail eggs and table cream, stirring gently to combine. Season with salt to taste. Continue to cook for about 4 to 6 minutes or until vegetables are tender yet crisp, eggs are heated through and sauce is slightly thickened. Serve hot.