Nyonya grilled quails with coconut & spices (Ayam panggang) from Chicken and Rice: Fresh and Easy Southeast Asian Recipes from a London Kitchen (page 152) by Shu Han Lee

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Notes about this recipe

  • Eat Your Books

    Allow to marinate for at least 4 hours, or overnight. Can substitute groundnut oil for coconut oil, and whole chicken or chicken pieces for quail. See recipe for an oven-roasted variation.

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