Bebek Goreng Crispy Dengan Tumis Sayuran (Crispy Duck with Stir-Fried Vegetables)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

Bahan utk bebek:

• 600 gr Fillet dada bebek, Garam & Lada bubuk
• Cabai bubuk, Maizena & Minyak goreng secukupnya

Campuran Saus-campur semua bahan:

• 1 sm Saus sambal, 2 sm Saus tiram
• 1 sm Kecap ikan, ½ sm Kecap asin

Sayuran:

• 1 Wortel+2 Daun bawang+5 Jagung muda-iris2
• ¼ cup Rebung iris, 4 Tomat cherry-belah 2

Bahan lain:

• 3 Bawang merah+2 Cabai merah+2 Cabai hijau-iris
• 3 sm Minyak goreng+1 sm Mentega, 150 ml Kaldu
• 8 gr (3) Bawang putih-cincang, 20 Daun kemangi
• 1 st Maizena+1 sm Air, 20 gr Temu kunci-iris
• ½ st Lada putih-tumbuk kasar, 1 st Gula
• 4 Rawit-iris (opsional)

Cara membuat

• Lumuri bebek dng garam, lada & cabai bubuk secukupnya. Tutupi & biarkan di kulkas selama 4-5 jam. Lalu lumuri bebek dng maizena, sisihkan. Panaskan minyak yg cukup banyak di wajan/pan dalam dng api besar. Kecilkan suhu ke sedang, mskkan bebek ke wajan dng sisi yg berkulitnya menghadap ke bawah. Goreng bebek sampai menjadi crispy. Balik bebek & goreng lagi hingga tingkat kematangan yg diinginkan. Angkat bebek & tiriskan di kertas penyerap minyak. Biarkan sedikit mendingin, iris2 bebek. Sisihkan.
• Tumis bawang putih, bawang merah & cabai2 dng 3 sm minyak goreng & mentega di atas api sedang sampai harum. Mskkan wortel, jagung muda, temu kunci & rebung, aduk ± 2 mnt. Beri campuran saus, aduk selama ± 1 mnt. Tuang kaldu kmd didihkan. Bumbui dng gula & lada tumbuk. Mskkan campuran maizena & air, aduk rata utk mengentalkan kuahnya. Beri kemangi, daun bawang & tomat, aduk sebentar saja kmd angkat dari api.
• Letakkan bebek iris crispy di piring saji kmd tempatkan tumis sayuran di sekeliling bebek. Hidangkan dng bakmi atau nasi hangat.

Ingredients

Duck ingredients:

• 600 gr Duck breast fillet, Salt & ground Pepper
• enough Cayenne pepper, Cornstarch & frying Oil

Sauce mixture-combined all:

• 1 tbsp Chili sauce, 2 tbsp Oyster sauce
• 1 tbsp Fish sauce, ½ tbsp Soy sauce

Vegetables:

• 5 Baby corns+2 Green onions+1 Carrot-sliced
• 4 Cherry tomatoes-halved, ¼ cup sliced Bamboo shoots

Other ingredients:

• 1 tsp Cornstarch+1 tbsp Water, 20 leaves Basil
• ½ tsp White pepper-coarsely pound, 1 tsp Sugar
• 3 Shallots+2 Red chilies+2 Green chilies-sliced
• 3 tbsp frying Oil+1 tbsp Butter, 150 ml Broth
• 4 Bird`s eye chilies-sliced (optional)
• 8 gr (3) Garlic cloves-minced
• 20 gr Finger root-julienne

Directions

• Season the duck generously with salt, ground pepper & ground cayenne pepper; cover & allow sitting in the fridge for 4-5 hours. Coat the duck with enough cornstarch; set aside. Heat lots of cooking oil in a wok/deep pan over high heat. Reduce the heat to medium; put in the duck, skin side down. Fry until it becomes crispy. Flip it over & fry until it is cook to desired degrees of meat doneness. Remove from the heat; drain in a paper towel. Let it cool down a bit & then slice it up. Set it aside.
• Sauté minced garlic, sliced shallots & all chilies with 3 tbsp of frying oil & butter over medium heat until fragrant. Stir in the carrot, baby corns, finger root & bamboo shoots for ~ 2 minutes. Pour in the sauce mixture; toss for 1 min. Put in the broth; bring it to a boil. Season with sugar & white pepper. Stir in the cornstarch & water mixture to thicken the gravy. Add in basil leaves, green onions & tomatoes; toss for a while & then remove it from the heat.
• Place sliced crispy duck in serving plate & then arrange stir-fried vegetables around. Serve with warm noodles or steamed rice.

Sayur Daun Singkong Ayam (Cassava Leaves & Chicken Stew)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 2 ikat Daun Singkong, 3 Daun salam, Garam
• 2 Sereh+6 cm Jahe+3 cm Lengkuas-geprek
• 200 gr Ayam-iris2, 800 ml Kaldu ayam, Air

Haluskan:

• 5 Bawang merah, 2 Bawang putih, 1 st Gula
• 4 Kemiri, 2 Cabai merah, ½ st Ketumbar
• 4 cm Kunyit, ½ Tomat

Cara membuat

• Rebus daun singkong sampai empuk. Peras & kepalkan lalu potong per 1 cm agar tidak panjang. Buang air perasannya.
• Tumis bumbu halus sampai harum. Masukkan kaldu, daun singkong, sereh, lengkuas, salam, jahe, ayam. Didihkan lalu beri garam secukupnya. Masak hingga rasa menyatu.
• Sajikan bersama nasi hangat & Sambal Cabai Hijau (Klik pada link untuk melihat resep)

Ingredients

• 1 bundle Cassava leaves, 3 Bay leaves, Water, Salt
• 2 Lemongrass+3 cm Galangal+6 cm Ginger-bruised
• 200 gr Chicken fillet-sliced, 800 ml Chicken broth

Grind into a paste:

• ½ Tomato, 4 Candlenuts, 5 Shallots, 2 Red chilies
• 4 cm Turmeric, 1 tsp Sugar, ½ tsp Coriander
• 2 Garlic cloves

Directions

• Boil cassava leaves until it soften. Wring & squeeze to make it into several balls. Slice each balls every 1 cm. Discard the remaining water.
• Sauté the spices paste until fragrant. Put in 800 ml of water, lemongrass, galangal, bay leaves, ginger, chicken & cassava leaves. Bring it to a boil. Add in enough salt & let it simmer until the flavor blended.
• Serve with warm steamed rice & Green Chili Paste (click on the link for the recipe)

Rendang Telur Puyuh & Kentang (Quail Eggs & Potatoes Dried Curry)

In Indonesian & English (the English version is below the recipe written in Indonesian

Bahan

• 30 Telur puyuh-rebus, 300 ml Santan kental
• 400 gr Kentang-potong dadu, 2 st Gula jawa
• 75 gr Kelapa parut sangrai-haluskan, Garam
• 2 Daun jeruk-iris halus, 200 ml Kaldu sapi
• ½ st Asam, 1 Sereh-geprek, Minyak
• 2 Bawang merah-iris halus

Haluskan:

• 2 Cabai merah, 3 Cabai keriting, 2 cm Jahe
• 3 Bawang merah, 1 st Lada, 1 st Ketumbar
• 2 Bawang putih, 1 cm Lengkuas-iris2

Cara membuat

• Tumis bumbu hls, bawang & sereh hingga harum. Mskkan kaldu, santan, dn jrk, asam, gula jw & kentang. Masak di api sedang sambil sesekali diaduk hingga kentang matang.
• Kecilkan api, mskkan kelapa halus, garam & telur puyuh. Masak sambil sesekali diaduk hingga kuah mengering. Angkat kmd hidangkan dng nasi putih hangat.

Ingredients

• 30 boiled Quail eggs, 1 Lemongrass-bruised
• 400 gr Potatoes-diced, 200 ml Beef broth
• 75 gr grated Coconut-roasted, frying Oil
• ½ tsp Tamarind, 300 ml thick Coconut milk
• 2 Kaffir lime leaves-thinly sliced, Salt
• 2 Shallots-thinly sliced, 2 tsp Palm sugar

Grind into a paste:

• 2 Red chilies, 3 Cayenne peppers, 3 Shallots
• 2 cm Ginger, 1 tsp Coriander, 1 tsp Pepper
• 2 Garlic cloves, 1 cm Galangal-sliced

Directions

• Sauté the spices paste, sliced shallots & lemongrass until fragrant. Put in the broth, coconut milk, kaffir lime leaves, tamarind, palm sugar & potatoes. Cook it over medium heat; stir occasionally until the potatoes are cooked. Coarsely grind grated coconut; set aside.
• Reduce the heat to low, add in ground coconut, enough salt & quail eggs. Bring to a simmer; stir occasionally until the liquid dries. Remove from the heat & serve with warm steamed rice.

Tahu Sarang Telur (Quail Eggs in Tofu Nests)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 350 gr Tahu-haluskan, 1 Daun bawang-iris halus, Garam
• 1 Wortel-potong kecil2, 1 st Lada bubuk, Minyak goreng
• 2 Bawang putih kecil-haluskan/1 st Bawang putih bubuk
• 10 Telur puyuh-rebus, 2 Telur ukuran besar, 1 st Gula
• 1 sm Bawang goreng-tumbuk kasar, 1 st Kaldu bubuk
• 100 gr Daging/Udang cincang, ½ st Ketumbar bubuk
• 2 sm Keju parut (opsional)

Cara membuat

• Campur tahu dengan semua bumbu & keju hingga rata. Beri wortel, daun bawang, daging/udang & 1 telur yg sdh dikocok kmd aduk hingga rata.
• Ulasi bbrp cetakan tahan panas dng sedikit minyak. Isi cetakan2 tsb dng adonan hingga 1/3 nya, tekan2 utk memadatkan. Ltkkan 1 telur puyuh di tengah2 setiap cetakan. Isi lagi cetakan dng adonan tahu di sekeliling telur puyuh hingga cetakan ¾ penuh & telur terbenam sebagian (bagian atas telur hrs tetap terbuka). Tekan perlahan utk memadatkan adonan.
• Panaskan kukusan. Kukus adonan 15-20 mnt. Keluarkan, biarkan mendingin. Lepaskan tahu dari cetakannya. Kocok 1 telur, sisihkan. Pnskan minyak di wajan. Celupkan tahu kukus ke dlm telur kocok.
• Goreng tahu dlm minyak panas hingga kuning kecoklatan. Angkat tahu & tiriskan di kertas penyerap minyak. Sajikan hangat2 dng cabai rawit atau saus sambal.

Ingredients

• 350 gr firm Tofu-pound, 1 tsp ground Pepper, Salt
• 1 Green onion-sliced, 1 tsp Broth powder, frying Oil
• 1 tbsp fried Shallots-coarsely pound, 2 large Eggs
• 100 gr Minced beef/shrimp, 1 Carrot-cut small
• 2 small Garlic cloves-grind/1 tsp Garlic powder
• 10 Quail eggs-boiled, ½ tsp ground Coriander
• 2 tbsp grated Cheese (optional), 1 tsp Sugar

Directions

• Combine tofu with all seasoning well. Add in the carrot, green onion, beef/shrimp & 1 beaten egg; stir to combine.
• Grease some moulds with a little oil. Fill up moulds with tofu batter until 1/3 full, press a bit to compact the batter. Place 1 quail egg in the middle of each mould. Fill up the moulds again around the quail eggs until the moulds are ¾ full & the quail eggs are half covered with the batter (keep the top surface of quail eggs remain un-covered). Press the batter to compact.
• Heat a steamer. Steam the batter for 15-20 minutes. Remove from the steamer; let it cool down before un-moulding the tofu. Beat 1 egg; set aside. In a wok/deep pan, heat some frying oil.
• Dip steamed tofu into the egg & then fry them on each side until golden brown. Lift from the oil & then drain on paper towels. Serve tofu while it still warm with bird`s eye chili/chili sauce.

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

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

Bahan bebek:

• 2 belah (650-675 gr) Fillet dada bebek berkulit
• 1 st Garam+1 st Cuka beras-aduk
• 2 st Saus soya pekat+1 st Rum*-aduk

Bumbu kering untuk bebek: Campur semua

• ½ st Bumbu ngohiong, ½ st Jahe bubuk, ¾ st Garam
• ½ st Bawang putih bubuk, ½ st Lada bubuk, 1 st Gula

Bahan lain:

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

 

Cara membuat

• Cuci lalu keringkan bebek. Iris sisi daging bebek memanjang (kedalaman ½-1 cm-jangan potong sampai ke kulit). Tiap irisan berjarak 2-2½ cm. Lumuri semua sisi daging dengan bumbu kering. Lalu ulasi dengan campuran saus soya pekat & rum. Balik posisi bebek, lumuri seluruh bagian kulitnya dengan campuran garam & cuka. Simpan bebek terbuka dengan posisi kulit menghadap ke atas di dalam kulkas selama minimal 2 jam sampai semalaman. Keluarkan bebek 20 menit sebelum dimasak agar kembali ke suhu ruang dulu. Lap kulit bebek agar benar2 kering. Kerat2 kulit bebek per 1-1½ cm (jangan sampai tembus ke daging) agar lemak di bawah dapat mencair keluar selama memasak.
• Bila menggunakan santan kaleng, simpan kaleng di kulkas selama 1-2 jam sebelum digunakan. Buka kaleng & ambil bagian yang solid/kentalnya saja untuk memasak bumbu. Simpan sisanya. 
• Panaskan oven 200° C. Buang batang tengah dari daun jeruk. Iris 3 lembar daun jeruk kecil2 lalu sisanya diiris2 halus. Sisihkan semua.
• Panaskan wajan anti lengket berdasar tebal tanpa minyak di atas api sedang. Setelah panas, kecilkan api ke sedang-kecil. Letakkan bebek di dalamnya dengan posisi kulit menghadap ke bawah. Masak selama ± 8 menit sampai kulit bebek mengering & kuning kecokelatan. Lapisan lemak akan mencair hingga akan tampak ada cairan lemak di wajan. Balik posisi bebek & masak juga sisi satunya 2-3 menit. Masukkan bebek ke oven, panggang dengan posisi kulit menghadap ke atas selama 8-10 menit untuk bebek mencapai ½ matang (panggang lebih lama untuk benar2 matang). Keluarkan dari oven lalu istirahatkan bebek selama 5-10 menit.
• Sementara itu, panaskan 100 ml bagian solid dari santan di wajan/pan dengan api sedang-besar. Aduk terus hingga santan meletup2 selama ± 2 menit. Masukkan bumbu kari merah, potongan daun jeruk & rawit/cabai padi. Aduk terus sampai santan berminyak (2-3 menit). Bila anda menggunakan santan kaleng & minyak tak mau terbentuk/terpisah juga, tambahkan sedikit minyak kelapa ke dalam santan. Masukkan terong/tekokak, santan & sisa santan kental. Didihkan & masak hingga terong mulai layu.
• Masukkan tomat cherry, nanas, kecap ikan, gula merah, garam & lada. Masak sambil sesekali diaduk sampai tomat mulai pecah & rasa menyatu. Cicipi, sesuaikan bumbu bila perlu. Matikan api, masukkan daun kemangi lalu aduk rata
• Iris2 bebek setebal 1-1½ cm. Letakkan kari & sayuran di piring saji. Susun irisan bebek di piring tersebut, lalu taburi dengan irisan daun jeruk & cabai merah. Sajikan kari bebek panggang merah dengan nasi hangat atau mie.
• * Rum tidak harus digunakan bila tidak suka. Rum dapat diganti dengan Shaoxing wine/dry sherry.
• ** Click pada link untuk melihat resep cara membuat Bumbu Kari Merah Thailand.

 

Ingredients

Duck ingredients:

• 2 Duck breasts halves fillet with skin (650-675 gr)
• 1 tsp Salt+1 tsp Rice vinegar-combine
• 2 tsp dark Soy sauce+1 tsp Rum*-mix

Dry ingredients for the duck: combine all

• ½ tsp 5-Spice powder, ¾ tsp Salt, 1 tsp Sugar
• ½ tsp ground Pepper, ½ tsp Ginger powder
• ½ tsp Garlic powder

Other ingredients:

• 2-2½ tbsp Thai Red Curry Paste **, Salt
• 200 gr Pineapple/Apple/Lychee-slice into bite size
• 3 tbsp Fish sauce, 1 tbsp Palm sugar, Pepper
• 350 ml Coconut milk, 150 ml Coconut cream
• 1 Red chili & 2 Birds eye chilies-thinly sliced
• 2 Apple eggplant-sliced or 40 gr Pea eggplants
• 10 Cherry tomatoes, 6 Kaffir lime leaves
• 1 cup of Sweet/Thai basil leaves

 

Directions

• Wash & then pat the duck dry with paper towels. Slash the duck meat lengthwise (½-1 cm deep-don`t cut the skin). Each slash should be 2-2½ cm apart. Rub the meat parts with dry ingredients & then brush it with dark soy sauce & rum mixture. Flip the duck over. Brush duck skin with the salt & vinegar mixture. Store the duck, skin side up, uncovered, in the fridge for at least 2 hours-overnight. Take duck out from the fridge 20 minutes before cooking, so it will return to room temperature. Pat the duck skin dry. Score the duck skin 1-1½ cm apart (don’t score the meat) to allow the fat layer under the skin to render during cooking.
• 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 thicken/solid coconut cream part for sautèing the curry paste later on & save the left over coconut water/juice.
• Preheat the oven to 200° C/400° F. Discard kaffir lime leaves stems. Slice 3 of the leaves into small pieces & thinly slice the rest. Set it all aside.
• Heat a non-stick heavy skillet/pan without any oil over medium heat. After the pan is hot, turn the heat to medium-low. Place duck in the skillet, skin side down. Sear for ~ 8 minutes until the skin dries & the colour turns golden brown. The fat layer under the skin will render & will be present in the pan as liquid fat. Flip the duck over to cook the other side as well for 2-3 minutes. Place the duck in the oven; roast for 8-10 minutes for medium rare (longer for well-done). Remove from the oven & allow duck to rest for 5-10 minutes before slicing.
• Meanwhile, heat 100 ml of the coconut cream in a wok/deep pan over medium-high heat. Stir constantly until it’s bubbling (~ 2 minutes). Add in the curry paste, small sliced kaffir lime leaves & bird`s eye chilies. Keep on stirring until the liquid becomes greasy (2-3 minutes). If you`re using a caned coconut milk & the oil won`t formed/separated out, add a bit of coconut oil into the liquid. Add in eggplants, coconut milk & the rest of coconut cream. Bring it to a boil & cook until the eggplants starts to wilt.
• Put in tomatoes, pineapple, fish sauce, palm sugar, salt & pepper. Bring it to a simmer, cook until tomatoes starts to break & the flavour blended; stir occasionally. Taste, adjust seasoning if it`s necessary. Turn off the stove & then stir in basil leaves.
• Slice the duck breasts into 1-1½ cm thick pieces. Place the curry & vegetables in a serving plate Arrange sliced duck on the plate. Garnish with sliced kaffir lime leaves & red chilies. Serve the roast duck curry with steamed rice or noodles.
• * You could omit the Rum if you don’t like it. You could also substitute Rum with Shaoxing wine/dry Sherry
• **Click on the link to see the recipe on how to make the Homemade Thai Red Curry Paste.