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Sunday, April 6, 2014

Bebek Panggang Masak Kari Merah Thailand (Thai Roast Duck with Red Curry-Gaeng Phed Ped Yang)


In Indonesian & English

Bahan

  • 600 gr Fillet dada bebek *, Garam, Lada
  • 2-2½ sm Bumbu Kari Merah Thailand **
  • 350 ml Santan, 1 sm Gula merah sisir
  • 150 ml Santan kental, 6 Daun jeruk
  • 200 gr Nanas/Apel/Lychee-ptg dadu
  • 1 Cabai merah & 2 Rawit/Cabai padi-iris2
  • 40 gr Tekokak/2 Terong bulat-potong2
  • 3 sm Kecap ikan, 10 Tomat cherry
  • 1 mangkuk Daun kemangi manis/Kemangi

Cara membuat

  • Bila menggunakan santan kaleng, simpan kaleng dikulkas 1-2 jam seblm digunakan. Buka kaleng & ambil bagian yg solid/kentalnya saja utk memasak bumbu kari. Simpan sisanya.
  • Buang batang tengah dari daun jeruk. Potong 3 lembar daun jeruk kecil2 kmd sisanya diiris2 halus. Sisihkan.
  • Panaskan oven 200° C. Kerat2 kulit bebek agar lemak di bawahnya dpt mencair keluar selama proses memasak. Lumuri seluruh bagian bebek dng garam & lada secukupnya. Panaskan wajan anti lengket di atas api sedang.kecil. Setelah wajan panas, letakkan bebek di dalamnya dng posisi kulit menghadap ke bawah. Masak selama 6-8 mnt sampai bebek mulai kecoklatan. Lapisan lemak akan mulai mencair hingga akan tampak ada cairan lemak di wajan. Balik posisi bebek & masak juga sisi satunya tsb beberapa menit. Mskkan bebek ke oven, panggang selama 8-10 mnt utk bebek mencapai ½ matang (panggang lebih lama utk benar2 matang). Keluarkan dari oven, istirahatkan selama 2-3 mnt. Iris2 bebek setebal ± 1 cm, sisihkan.
  • Panaskan 100 ml bagian solid dari santan di wajan/pan dalam dng api sedang-besar. Aduk terus hingga santan meletup2 selama ± 2 mnt. Masukkan bumbu kari merah, potongan daun jeruk & rawit/cabai padi. Aduk terus sampai santan berminyak (± 2-3 mnt). Bila anda menggunakan santan kaleng & minyak tak mau terbentuk/terpisah juga, tambahkan sedikit minyak kelapa ke dlm santan tsb. Mskkan terong/ekokak, santan & sisa dari santan kental.  Add in the eggplants, coconut milk & the rest of coconut cream. Didihkan & masak hingga terong mulai empuk.
  • Masukkan tomat cherry utuh, nanas, kecap ikan & gula merah. Masak sambil sesekali diaduk sampai tomat mulai pecah & rasa menyatu. Cicipi, tambahkan garam bila perlu.
  • Mskkan bebek iris, aduk perlahan sampai bebek tersaput saus. Jangan aduk terlalu banyak karena akan menyebabkan kulit bebek terpisah. Matikan api, beri kemangi, aduk rata. Hias dng irisan daun jeruk & cabai merah. Sajikan kari bebek panggang merah dng nasi hagat atau mie.
  • * Anda dapat juga menggunakan sisa daging bebek, ayam/kalkun yg tak habis dari hidangan lain.
  • ** Click pada link untuk melihat resep cara membuat Bumbu Kari Merah Thailand.

Ingredients

  • 600 gr Duck breasts fillet *, 3 tbsp Fish sauce
  • 2-2½ tbsp Homemade Red Curry Paste **
  • 350 ml Coconut milk, 10 Cherry tomatoes
  • 40 gr Pea eggplant/2 Apple eggplant-cut
  • 200 gr Pineapple/Apple/Lychee-diced cut
  • 1 Red chili & 2 Thai chilies-sliced
  • 6 Kaffir lime leaves, Salt & Pepper
  • 1 cup Sweet/Thai basil leaves
  • 1 tbsp grated Palm sugar
  • 150 ml Coconut cream

Directions

  • If you`re using caned coconut milk, set the can in the fridge for 1-2 hours before using it. Open up the can & scoop out the thickened/solid coconut cream part to cook the curry paste with later on & save the left over coconut water/juice.
  • Discard the kaffir lime leaves stems. Slice 3 of them into small pieces & thinly slice the rest. Set aside.
  • Preheat the oven to 200° C/400° F. Score the duck breasts skin to allow the fat layer under the skin to render during cooking. Season the entire breast with enough salt & pepper. Heat a non-stick pan over medium low heat. When the pan is hot, place the duck, skin side down. Sear for 6-8 minutes until it begin to brown. The fat layer under the skin will begin to render & will be present in the pan as liquid fat. Flip the duck over to cook the other side as well for few minutes. Place the duck in the oven; roast for 8-10 minutes for medium rare (longer for well-done). Remove from the oven; allow the duck to rest 2-3 minutes before slicing. Slice the duck breasts into ± ½ inch thick pieces; set aside.
  • In a wok/deep pan, heat 100 ml of the coconut cream over medium-high heat. Stir constantly until it bubbles (± 2 min). Put in the curry paste, small cut kaffir lime leaves & Thai chilies. Keep on stirring until the liquid becomes greasy (2-3 min). If you`re using a caned coconut milk & the oil won`t formed/separated out, add a bit coconut oil into the liquid. Add in the eggplants, coconut milk & the rest of coconut cream. Bring it to a boil & cook until the eggplants starts to soften.
  • Put in the tomatoes, pineapple, fish sauce & palm sugar. Bring it to a simmer until the tomatoes starts to break & the flavor blended; stir occasionally. Season with some salt if it`s necessary.
  • Add in sliced duck; stirring carefully to cover the meat with the liquid. Don`t stir too much, I will cause he ducks skin separate. Turn off the stove & put in the basil leaves. Garnish with sliced kaffir lime leaves & red chili. Serve the roast duck curry with steamed rice or noodles.
  • * You can just use left-over Roast duck, chicken or turkey.
  • ** Click on the link to see the recipe on how to make Homemade Thai Red Curry Paste

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