400 g Casa Rinaldi Gnocchi di Patate – deep fry till golden brown, drain and set aside
30 pieces quail eggs – boiled and shelled
1 small piece turmeric leaf – shredded coarsely
3 pieces kaffir leave – tear coarsely
2 pieces assam keping
2 tbsp kerisik (dessicated coconut – fried till golden brown and pounded)
2 tbsp gula melaka
Salt to taste
3 pieces pandan leaves – tied into knots
2 lemongrass – bruised
150 ml coconut milk
A mixture of shredded finely kaffir leaves and turmeric leaves
1 inch galangal
4 pieces candle nuts
1/2 inch ginger
15 dried chillies (soaked till soft and cut into small pieces)
1 inch turmeric
2 fresh red chilli
1 tbsp fresh coriander seeds
1 tbsp oil
50 ml water
1) Heat oil in a wok and saute blended ingredients, pandan leaves, kaffir leave and turmeric leave till fragrant and oil separates. Add in gula melaka, asam keping and coconut milk, stir to mix well. Bring to simmer and add in kerisik, salt to taste and continue to simmer till almost dry. Adjust taste to your preference.
2) Add in quail eggs and fried gnocchi, stir to mix well to well coated with the gravy before turning off the heat.
3) Sprinkle with shredded kaffir and turmeric leaves.
4) Taste better after a few hours later.