Chopstick Cinema

Celeste Heiter's Adventures in Asian Food & Film

Spicy Thai Roast Quail

Chopstick Cinema

This Month's Film: Nang Nak
Cuisine: Thai

I have never been a fan of tiny birds on my dinner plate. But I had these quail left over from a food writing assignment and wanted them out of the freezer. A recipe inspired by Martin Yan offered the perfect opportunity. I marinated them in soy sauce seasoned with chili garlic paste, ginger, basil and seasame oil. A quick roast in the oven and they were ready to serve over a bed of salt-cured napa cabbage. An elegant entrée with a Thai twist.

The recipe will be posted at the end of the month, along with my Nang Nak film review.

Send me a pair of chopsticks. Click here for details.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com