Balinese Bebek Goreng/ Crispy Duck

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.

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