Crispy Quails With Chile Jam And Three-Bean Salad

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1/4 cup thinly sliced peeled ginger

4 garlic cloves, smashed

3 shallots, quartered

1/2 cup soy sauce

3 tablespoons sugar

2 tablespoons rice vinegar

1 teaspoon five-spice powder

1/2 teaspoon freshly ground pepper

8 semiboneless quails

3/4 cup water

2 ounces tamarind paste (see Note)

2 tablespoons grapeseed oil

8 garlic cloves, thinly sliced

2 shallots, thinly sliced

2 large jalapeƱos, preferably red, seeded and thinly sliced

1 1/2 tablespoons granulated sugar

1 tablespoon light brown sugar

1 1/2 tablespoons Asian fish sauce

1 teaspoon ground dried shrimp (optional)

2 tablespoons soy sauce

3 tablespoons fresh lime juice

4 ounces yellow wax beans

1 cup frozen butter beans, thawed

1 cup frozen black-eyed peas, thawed

1 cup grape tomatoes, halved

1 shallot, thinly sliced

2 tablespoons chopped cilantro

1/4 teaspoon pure ancho chile powder

1/4 cup grapeseed oil

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