Grilled Quails Menado Style

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Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

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These can be grilled very quickly just before serving. They are also ideal for barbecuing in large quantities for summer entertaining, or for taking on a picnic and grilling on a disposable charcoal barbecue. In North Sulawesi, where it originated (Menado is a town in the region), the spice mixture is called rica-rica, from mrica, the Indonesian word for pepper (the letter c in Indonesian and Malaysian is pronounced like ‘ch’ in ‘church’.) There, however, they use chicken instead of quail.<