Ingredients with Measurements:
- 1 whole duck, cut into pieces
- 4 stalks of lemongrass, bruised
- 2 inches of galangal, sliced
- 5 cloves of garlic, minced
- 2 shallots, minced
- 2 red chilies, sliced
- 2 tsp of salt
- 1 tsp of sugar
- 1 tsp of coriander powder
- 1 tsp of cumin powder
- 1 tsp of turmeric powder
- 1 cup of water
- Oil for frying
Special Equipment Needed:
- Large wok or deep frying pan
- Slotted spoon
- Mortar and pestle (optional)
Step-by-Step Instructions:
1. In a mortar and pestle, pound the lemongrass, galangal, garlic, shallots, and red chilies into a paste. Alternatively, you can use a food processor to blend the ingredients into a paste.
2. In a large bowl, mix the spice paste with salt, sugar, coriander powder, cumin powder, and turmeric powder.
3. Add the duck pieces to the bowl and coat them evenly with the spice paste. Let it marinate for at least 30 minutes.
4. In a large wok or deep frying pan, heat enough oil for deep frying over medium-high heat.
5. Once the oil is hot, carefully add the duck pieces to the wok. Fry until golden brown and crispy, about 10-12 minutes.
6. Remove the duck pieces from the wok with a slotted spoon and place them on a paper towel to drain excess oil.
7. In a separate pan, heat the remaining spice paste over medium heat. Add 1 cup of water and bring it to a boil. Simmer for 5 minutes until the sauce thickens.
8. Serve the fried duck pieces with the lemongrass and galangal sauce on the side.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for frying
Medium heat for simmering the sauce
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 28g
Carbohydrates per serving: 7g
Protein per serving: 40g
Substitutions for ingredients:
- Chicken or turkey can be used instead of duck
- Lemongrass can be substituted with lemon zest
- Galangal can be substituted with ginger
- Red chilies can be substituted with cayenne pepper or chili flakes
Variations:
- Add coconut milk to the sauce for a creamier texture
- Garnish with fresh herbs such as cilantro or Thai basil
- Serve with steamed rice or noodles
Tips and Tricks:
- Make sure the oil is hot enough before adding the duck pieces to the wok to ensure they are crispy and not greasy.
- For a spicier dish, add more red chilies or chili flakes to the spice paste.
- Marinate the duck pieces overnight for a more flavorful dish.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the leftover duck pieces in the oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the fried duck pieces on a platter with the lemongrass and galangal sauce on the side. Garnish with fresh herbs and sliced red chilies for a pop of color.
Garnishes:
Fresh herbs such as cilantro or Thai basil, sliced red chilies
Pairings:
Steamed rice, noodles, stir-fried vegetables
Suggested Side Dishes:
Thai green papaya salad, cucumber salad, stir-fried bok choy
Troubleshooting Advice:
- If the duck pieces are not crispy, the oil may not be hot enough or the pieces may be too crowded in the wok.
- If the sauce is too thick, add more water to thin it out.
Food Safety Advice:
- Make sure the duck is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use a thermometer to check the temperature of the oil to prevent it from overheating and causing a fire.
Food History:
Bebek Goreng is a popular Indonesian dish that translates to "fried duck". It is often served with a spicy sauce made with lemongrass and galangal, which are common ingredients in Indonesian cuisine.
Flavor Profiles:
Savory, spicy, aromatic
Serving Suggestions:
Serve the Bebek Goreng with Lemongrass and Galangal as a main dish for lunch or dinner.
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Region: Indonesian