Indonesian Cuisine
Opor Telur Puyuh Kuah Santan Kacang (Quail Egg Opor in Peanut Coconut Curry), Savory and Simple for Meal Prep
Prep
15 min
Cook
30 min
Servings
5
Level
Easy
This quail egg opor is different from the usual opor (Indonesian coconut curry) because the broth is enriched with a bit of ground roasted peanuts, making the flavor richer and slightly creamy. It's perfect as an easy side dish for lunchboxes, mini tumpeng (festive rice cone) spreads, or a craving-worthy saucy snack. The taste is light yet still packed with the classic spices of Indonesian opor.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 30 quail eggs
- 400 ml thick coconut milk
- 300 ml thin coconut milk
- 3 tbsp roasted peanuts
- 6 shallots
- 4 clove garlic
- 3 roasted candlenuts
- 2 inch piece turmeric
- 2 inch piece ginger
- 3 inch piece galangal, smashed
- 2 stalk lemongrass, smashed
- 3 leaf bay leaves
- 4 leaf kaffir lime leaves
- 1 tsp granulated sugar
- 1.5 tsp salt
- 1 tsp chicken bouillon powder
- 3 tbsp cooking oil
- 2 tbsp fried shallots for garnish
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👩🍳 Instructions
- 1 Boil the quail eggs for 5-6 minutes until cooked through, drain, peel off the shells, and set aside.
- 2 Blend or grind the shallots, garlic, candlenuts, turmeric, ginger, and roasted peanuts using a blender or mortar and pestle until you have a smooth spice paste.
- 3 Heat the cooking oil, then sauté the spice paste along with the galangal, lemongrass, bay leaves, and kaffir lime leaves until fragrant and cooked through, about 5 minutes over medium heat.
- 4 Pour the thin coconut milk into the sautéed spices, stir well, and cook while stirring occasionally so the coconut milk doesn't separate.
- 5 Once it comes to a boil, add the peeled quail eggs and stir gently so the seasoning is absorbed evenly.
- 6 Lower the heat, add the sugar, salt, and bouillon powder, and cook for 10 minutes.
- 7 Pour in the thick coconut milk, stir gently and continuously over low heat so the coconut milk doesn't separate, and cook for about 8-10 minutes until the sauce thickens and turns glossy with oil.
- 8 Taste and adjust the salt or sugar as needed, then turn off the heat once the sauce is thick and fragrant.
- 9 Serve the quail egg opor in a bowl, sprinkle with fried shallots on top, and enjoy while warm with rice or lontong (compressed rice cakes).
💡 Tips
• Stir the coconut milk continuously over low heat so it doesn't separate—don't walk away during this step.
• Dry-roast the peanuts without oil until fragrant before grinding, so their savory aroma really comes through.
• Boil the quail eggs with a little salt so the shells are easier to peel and don't stick.
• This opor tastes even better if left in the fridge overnight, as the seasoning will soak deeper into the quail eggs.
📊 Nutrition Facts / serving
210
Calories (kcal)
9 g
Protein
16 g
Fat
8 g
Carbs
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