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Quail Egg and Tempe Skewers with Gochujang Sauce

Quail Egg and Tempe Skewers with Gochujang Sauce

I love my life as a food blogger and it’s everydayness. It’s not a glamorous job nor a less stressful job. I love spending all day alone and work in my cramped kitchen, I love talking about food, reading food article and all writings relating to food.

Being a food blogger is fun but not an easy job. It takes a long process until one recipe can be finally published in the blog. I usually start with research about the main ingredients for my recipe and how to cook it properly so it won’t lose them the vitamin. After the research, I start to write down the ingredients list and then I do my grocery shopping.

Although I really enjoy my job as a food blogger, still there are obstacles that occur every day. Starting from the problem with the client, deadlines that accumulate, or very hot weather. Yes, hot weather can sometimes interfere with my work as a food blogger.

Recently, the weather in Jakarta was very hot and I don’t feel like to eat anything. Yesterday I just ate bread with egg and mango. Today  I haven’t eaten anything since morning. This pretty annoying because I have lots of work to do.

When it’s like this, usually my mainstay for recovering my energy is jamu. Jamu is an Indonesian traditional herbal medicine. You can find jamu seller walking around every morning. But nowadays you can find modern jamu selling in a supermarket or grocery store. I chose Herbadrink because I want practical and hygienic jamu. No fuss and it also taste delicious.

Herbadrink has several variants, but my some of my favourites are Herbadrink Sari Ginger, Herbadrink Temulawak and Herbadrink Aloe Vera. Each variant has different benefits. On a hot day like these when I lose my appetite, I like to drink Herbadrink Sari Temulawak. It really helps me improve my appetite and also helps to maintain a healthy liver.

Quail Egg and Tempe Skewers with Gochujang Sauce

These Quail Egg and Tempe Skewers with Gochujang Sauce are wonderful as a picnic food or as part of an appetizer spread. Small quail eggs, bite-size tempe and vegetable are skewered to create this Korean inspired dish.


for the skewers

  • 12 quail eggs, hard-boiled and peeled
  • 4 ounces tempe, cut into bite-size cube
  • 1 small head cauliflower, cut into bite-size piece

marinade sauce

  • 3/4 cup gochujang (Korean chilli paste)
  • 2 teaspoon sesame oil
  • 2 garlic cloves, minced
  • 1 teaspoon minced ginger
  • 2 teaspoons honey
  • 1 tablespoon lime juice
  • 1 teaspoon toasted sesame seeds


  1. In a large bowl combine together gochujang, sesame oil, garlic, ginger, honey and lime juice.
  2. Add quail eggs, tempe cubes and cauliflower pieces to the bowl. Mix well until all the ingredients coated with the sauce. Cover, keep in the fridge and let marinate at least 30 minutes
  3. Thread quail eggs, tempe cubes and cauliflower onto skewers, varying the combinations, until all ingredients have been used.
  4. Heat grill pan to medium-high and brush with oil. Grill skewers 3 to 5 minutes on each side. Sprinkle with toasted sesame seeds and serve with mayo gochujang.

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