If we talk about a favorite exotic or poultry dish in the Philippines, I definitely believe that many Filipinos love the Spicy Adobong Pugo (Quail in Spiced Sauce). This is actually more popular for most Filipino men out there, especially those who are beer or liquor drinkers. This kind of dish is likewise a perfect appetizer and it definitely taste perfect when cook properly with the complete ingredients.
However, people who have high blood pressure must not eat a lot of this exotic or poultry dish because quails are higher in protein than chickens or turkeys. Of course, they can still enjoy this delicious Spicy Adobong Pugo in moderation to keep them at bay.
Here is the procedure for Spicy Adobong Pugo (Quail in Spiced Sauce)
• 10-12 pieces of Quails (dressed and boiled until tender)
• 1 large White Onion (peeled and chopped finely)
• 8 pieces of Garlic Cloves (peeled and minced)
• 8-10 pieces stalks of Lemon Grass (for boiling purpose)
• 3 tablespoon of Cooking Oil
• 1 tablespoon of brown sugar (optional)
• 1 cup of Vinegar
• 1 cup of Soy Sauce
• 2 cups of Water
• 1 teaspoon of Whole Pepper
• 4 pieces of Laurel Leaves
• 4-5 pieces Chilies (chopped finely)
• Salt to taste
Right after dressing and cleaning the Quails, make sure to boil them with the right amount of water along with the Lemon Grass in a medium casserole, until they become tender. Afterwards, strain the Quails and set aside for the final preparation.
Preheat the saucepan in medium fire, put the cooking oil to reach the exact heat, then sauté the chopped onion and minced garlic for about 2-3 minutes or until golden brown.
When done, add the Quails into the saucepan and allow them to fry until the oil comes out to the meat. Remember, do not overcook the quails while frying and keep the fire in medium heat. Once you observe that the quails are becoming brown, add the vinegar, soy sauce, laurel leaves and then mix gently before covering the pan to simmer for about 3-5 minutes.
While boiling, add a cup of water, brown sugar, chili, pepper and salt to complete the taste. Let simmer for another 3-5 minutes and be sure to monitor the sauce. If necessary, add a little water to continue the simmering process until the sauce becomes thick and ready to serve.
Finally, transfer the cooked dish in a serving platter and you have to option to combine with plain rice or enjoy as appetizer.
You actually have the option to cook the Quails in whole or chop them for the dish.
Image credit: Genius Kitchen