2 Tbsp butter
1 Tbsp crushed garlic
1 onion, sliced
1 carrot, cubed
1 singkamas, cubed
½ cup water
25 pieces boiled quailed eggs
salt and pepper to taste
½ cup green peas
1 250ml all-purpose cream
Preparation:
- Melt butter. Sauté garlic and onion until fragrant. Add carrots and singkamas. Pour in water and boil to tenderize the vegetables.
- Stir in quail eggs and season with salt and pepper. Add green peas and all-purpose cream. Remove from heat.
