Tulip Pork Luncheon Meat covered quail eggs

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Tulip Pork Luncheon Meat covered quail eggs

  • 50 min
  • 4 persons


  • 340 g Tulip Pork Luncheon Meat
  • 20 Quail eggs
  • 2 tbsp Corn flour
  • 3 tbsp Breadcrumbs
  • 1 Chicken egg
  • 1 tsp Sugar
  • 1 tsp Seasoning
  • 1 tsp Pepper
  • 0.5 tbsp Sesame
  • 0.5 tbsp Soybean sauce
  • 1 tbsp Chopped garlic
  • 100 g Chopped onion
  • 3 Tomatoes
  • 1 tbsp Tomato paste
  • 1 tbsp Chopped garlic
  • 500 ml Broth
  • 1 tbsp Soybean sauce
  • 0.5 tbsp Salt
  • 2 tbsp Sugar
  • 1 tsp Seasoning
  • Cooking oil
Print recipe


Food preparation:

  • Finely chop the Tulip Pork Luncheon Meat
  • Sauté the chopped onion on the pan
  • Peel the boiled quail eggs
  • Take out the seeds of the tomatoes, then finely chop the tomatoes
  • Boil the quail eggs for 6 minutes

Mix the Tulip meat with corn flour, breadcrumbs, eggs, sugar, seasoning, pepper, sesame, soybean sauce and garlic until all the ingredients finely stick together.

Cover the quail eggs with the Tulip meat. Use the hands to make the meatballs.

Place the meatballs in the steaming cooker. Let it steam for 10 minutes (count from the time the water boils) then take the meatballs out.

Heat oil in a pan, add the garlic, onion, tomato, tomato paste, broth, soybean sauce, salt, sugar and seasoning.

Place the Tulip meatballs in the tomato sauce pan and let it simmer for 7 minutes, then take it out.

Serve with bread for breakfast.


Serve with rice. Serve for breakfast.