Ingredients
A Tray of Chef Quail Eggs
1 Packet of Pasar Carrots
1 Packet of Pasar Sweet Corn
1 Packet of Ham
1 Medium-sized Carrot
2-3 tbsp of Mayonnaise
2-3 tbsp of Seaweed Shake
Cooked Short-grain Rice
Salt
Method
- Prepare the Ingredients
- Peel the carrot and dice it into small cubes.
- Remove the husk and leaves from the corn, then cut the kernels off the cob.
- Slice the ham into small pieces.
- Set everything aside.
- Prepare the Quail Eggs
- Place the quail eggs into a pot of boiling water and cook for about 4 minutes.
- Remove the eggs and transfer them into cold water to cool.
- Once cooled, peel the shells and set aside.
- Stir Fry the Ingredients
- Heat oil in a pan. Stir-fry the corn, ham, and carrots.
- Season lightly with salt.
- Remove from the pan and set aside.
- Assembling
- Add the cooked ingredients into a bowl of rice, season lightly with salt, seaweed and mayonnaise. Mix it evenly.
- Place a piece of cling wrap onto a plate. Add a layer of rice, a quail egg in the middle, and top it off with another scoop of rice.
- Gather the edges of the cling wrap, and roll the rice into a ball. Give it a tight squeeze and remove the cling wrap.
- Plate and enjoy!
A recipe from the digital series Raid My Fridge! — in partnership with Mediacorp.
