Ingredients:
Bumbu Rajang
Ingredients:
Method:
- Chopped all the item into small dice.
- Saute the ingredients with cooking oil until soft.
- Add the infusion ingredients until fragrant.
- Season with salt and pepper
Duck
- In a heavy bottom pot large enough to simmer the duck, sauté bumbu rajang until the aroma comes out.
- Add 1 litre of water and bring to the boil.
- Season the duck with salt and pepper and add to the pot.
- Turn the the temperature down to a strong simmer and cook until tender for about
- 35-40 minutes.
- Remove the duck from the broth and let cool to room temperature.
- Once ready to serve, place the duck in a deep fryer until golden brown and crispy.
Sambal Ulek (Spicy Balinese Sauce)
Ingredients:
Method:
- Dice all ingredients and sauté in coconut oil over medium heat for about 5 minutes.
- Transfer to an Ulekan or stone mortar and start to grind it until it becomes a paste.
- Saute again for another five minutes and add the lemongrass, kaffir lime and palm sugar.
- Season to taste with salt and pepper.
Sambal Goreng
Ingredients:
Method:
- Slice the garlic, shallot and chilli than keep aside.
- Heat the oil in a frying pan, add the shrimp paste, sauté until fragrant.
- Add the sliced ingredients one by one until it cooks.
- Season with salt and pepper
Sambal Matah
Ingredients:
Method:
- Slice the garlic, shallot and chilli.
- Put the shrimp paste, salt, pepper and salad oil than mix it up by hand.
- Season to taste with salt and pepper.
Sayur Urab
Ingredients:
Paste or sambal
Method:
- Slice all the ingredients and keep separately.
- Sauté one by one on a frying pan starting with the shrimp paste until it is half cooked.
- Add seasoning then continue to sauté until cooked and set it aside.
- Blanch water spinach (3 mins) and bean sprouts (30 secs) then strain.
- Put in mixing bowl and add the sambal and grated coconut, season it and squeeze kaffir lime for fragrance.
- Sprinkle with fried shallots and serve warm on the salad bowl or plate.
