Now why would I put two kinds of eggs in a dish? One, I wanted to use the leftover quail eggs and two, why not? It adds a different texture to this dish.
This is a simple mixed vegetable dish that I prepared to use up the remaining ingredients in the fridge. I am getting very creative with leftover ingredients, don't you think? If it's your first time in my blog, just look around in the archives if you want more affordable meals.
half a pack of frozen mixed vegetables
cauliflower, clean and chop up into smaller florets
boiled quail eggs, peeled
1 tablespoon cornstarch dissolved in water
chicken cube or chicken broth
salt and pepper
Let's do this!
In a pan, heat some oil. Add the onions. When translucent, add the garlic. When the garlic is fragrant, add the frozen mixed vegetables and cook. Add the cauliflower florets and cook for 1 minute. Add the water and chicken cube or broth. Let this boil and then lower heat to simmer. Season with salt and pepper. Beat the chicken egg in a bowl. Slowly pour this into the pan, mixing with a fork as you go. When the eggs are cooked, add the cornstarch slurry and mix to thicken the sauce. Add the quail eggs.
I served this with rice and some fried marinated baby bangus (milkfish). I got these from the supermarket but they tend to be too sour for me so I marinated them again in a little soy sauce and sugar for an hour. I left some to marinate overnight and they turned out great too.