In a pan, heat butter and oil over medium heat.

In the same pan with butter, saute garlic and onion until tender. Next, add the carrots and green peas. If using canned green peas then this should be added at the end. Mix in the ham and cook for 2 minutes. Add 1/2 cup of water, cover and let simmer until carrots are almost cooked.

Add the quail eggs, and singkamas or kohlrabi then pour in the all-purpose cream and stir. Season with salt and peppers and let it simmer under medium heat for about 3 minutes.

Add the cornstarch mixture and mix for about another 2-3 minutes or until the sauce thickens. Serve warm and enjoy.