Ingredients with Measurements:
- 1 whole duck, cleaned and cut into pieces
- 10 shallots, peeled and chopped
- 6 garlic cloves, peeled and chopped
- 5 red chili peppers, seeded and chopped
- 3 bird's eye chili peppers, chopped
- 2 lemongrass stalks, bruised
- 2 kaffir lime leaves
- 1 tablespoon turmeric powder
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 cup coconut milk
- 1 cup water
- Banana leaves for wrapping
Special equipment needed:
- Mortar and pestle or food processor
- Large pot or Dutch oven
- Steamer
Step-by-step instructions:
1. In a mortar and pestle or food processor, grind shallots, garlic, red chili peppers, bird's eye chili peppers, lemongrass, and kaffir lime leaves into a paste.
2. In a large pot or Dutch oven, mix the paste with turmeric powder, coriander powder, cumin powder, salt, and sugar.
3. Add the duck pieces to the pot and coat them with the spice mixture.
4. Pour in the coconut milk and water, and stir to combine.
5. Cover the pot and simmer over low heat for 2-3 hours, or until the duck is tender and the sauce has thickened.
6. Preheat the steamer.
7. Wrap the duck pieces in banana leaves and steam for 30 minutes.
8. In a small saucepan, heat the remaining sauce over medium heat until it thickens.
9. Serve the steamed betutu duck with the spicy coconut sauce.
Time:
Preparation time: 30 minutes
Cooking time: 3 hours
Temperature:
Low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 30g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Chicken can be used instead of duck.
- Lime zest can be used instead of kaffir lime leaves.
- Coconut cream can be used instead of coconut milk.
Variations:
- Add vegetables such as carrots, potatoes, or green beans to the pot.
- Use different types of meat such as beef, lamb, or pork.
- Add more or less chili peppers depending on your desired level of spiciness.
Tips and tricks:
- Use a large pot or Dutch oven with a tight-fitting lid to prevent the sauce from evaporating too quickly.
- Make sure to bruise the lemongrass stalks before adding them to the pot to release their flavor.
- If you don't have banana leaves, you can use parchment paper or aluminum foil to wrap the duck.
Storage instructions:
Leftover betutu duck can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the leftover betutu duck for 10-15 minutes or until heated through.
Presentation ideas:
Serve the betutu duck on a platter garnished with sliced lime and fresh herbs such as cilantro or basil.
Garnishes:
Sliced lime, fresh herbs such as cilantro or basil
Pairings:
Steamed rice, pickled vegetables, sambal oelek
Suggested side dishes:
Steamed rice, pickled vegetables, sambal oelek
Troubleshooting advice:
- If the sauce is too thin, simmer it over low heat until it thickens.
- If the duck is not tender enough, simmer it for an additional 30 minutes.
Food safety advice:
Make sure to cook the duck to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Betutu is a traditional Balinese dish that is typically made with chicken or duck. It is believed to have originated in the village of Gilimanuk in West Bali.
Flavor profiles:
Spicy, savory, aromatic
Serving suggestions:
Serve the betutu duck with steamed rice and pickled vegetables for a complete meal.
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Region: Indonesian