Ingredients with Measurements:
- 1 whole duck, cut into pieces
- 2 tbsp tamarind paste
- 1 can coconut milk
- 2 tbsp vegetable oil
- 4 shallots, sliced
- 4 garlic cloves, minced
- 2 red chilies, sliced
- 1 tsp salt
- 1 tsp sugar
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 cup water
- 2 kaffir lime leaves
- 2 stalks lemongrass, bruised
- 1 tbsp chopped fresh cilantro
Special Equipment Needed:
- Large wok or frying pan
- Wooden spoon or spatula
- Mortar and pestle (optional)
Step-by-Step Instructions:
1. In a small bowl, mix the tamarind paste with 1/2 cup of warm water. Set aside.
2. Heat the oil in a wok or frying pan over medium-high heat. Add the shallots, garlic, and chilies, and stir-fry for 1-2 minutes until fragrant.
3. Add the duck pieces to the wok and stir-fry for 5-7 minutes until browned on all sides.
4. Add the salt, sugar, coriander, cumin, and turmeric powder to the wok and stir-fry for another 1-2 minutes.
5. Pour in the tamarind water, coconut milk, and 1 cup of water. Add the kaffir lime leaves and lemongrass stalks.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes until the duck is tender and the sauce has thickened.
7. Remove the kaffir lime leaves and lemongrass stalks from the wok. Garnish with chopped cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for stir-frying, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Total fat: 31g
Saturated fat: 16g
Cholesterol: 120mg
Sodium: 670mg
Total carbohydrates: 9g
Dietary fiber: 1g
Sugar: 3g
Protein: 34g
Substitutions for ingredients:
- Chicken or beef can be substituted for duck
- Lime juice can be substituted for tamarind paste
- Soy milk or almond milk can be substituted for coconut milk
- Red pepper flakes can be substituted for fresh chilies
Variations:
- Add vegetables such as carrots, potatoes, or green beans to the wok for a more filling meal
- Use different spices such as cinnamon, cardamom, or nutmeg for a unique flavor
- Add peanuts or cashews for a crunchy texture
Tips and Tricks:
- To make the tamarind paste, soak tamarind pulp in warm water for 30 minutes, then strain out the seeds and fibers.
- Bruising the lemongrass stalks with the back of a knife or a rolling pin helps release their flavor.
- For a spicier dish, leave the seeds in the chilies.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a microwave or on the stove over low heat until heated through.
Presentation Ideas:
Serve the Bebek Goreng with Tamarind and Coconut Milk in a large bowl or on a platter. Garnish with fresh cilantro and sliced red chilies.
Garnishes:
Chopped cilantro, sliced red chilies, chopped peanuts or cashews
Pairings:
Steamed rice, naan bread, cucumber salad
Suggested Side Dishes:
Steamed vegetables, fried rice, egg rolls
Troubleshooting Advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the duck is not tender enough, simmer for an additional 10-15 minutes.
Food Safety Advice:
- Make sure the duck is cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Bebek Goreng is a traditional Indonesian dish that is typically made with fried duck. This recipe adds a twist by simmering the duck in a flavorful tamarind and coconut milk sauce.
Flavor Profiles:
Savory, tangy, slightly sweet, spicy
Serving Suggestions:
Serve the Bebek Goreng with Tamarind and Coconut Milk as a main dish for lunch or dinner.
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Region: Indonesian