Ingredients with Measurements:
- 1 whole duck, cleaned and cut into pieces
- 2 cups of vegetable oil
- 2 cups of water
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 1 tablespoon of tamarind paste
- 1 tablespoon of coriander seeds
- 1 tablespoon of cumin seeds
- 1 tablespoon of turmeric powder
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 tablespoon of white pepper
- 1 cup of all-purpose flour
- 1 cup of cornstarch
- 1 teaspoon of baking powder
Special equipment needed:
- Large wok or deep fryer
- Thermometer
- Slotted spoon or spider strainer
Step-by-step instructions:
1. In a large pot, combine water, salt, sugar, tamarind paste, coriander seeds, cumin seeds, turmeric powder, garlic powder, onion powder, and white pepper. Mix well and bring to a boil.
2. Add the duck pieces to the pot and simmer for 30 minutes or until the duck is tender. Remove the duck from the pot and let it cool.
3. In a large bowl, mix flour, cornstarch, and baking powder. Coat the duck pieces in the flour mixture.
4. Heat the vegetable oil in a wok or deep fryer to 375°F.
5. Fry the duck pieces in batches for 5-7 minutes or until golden brown and crispy. Use a slotted spoon or spider strainer to remove the duck from the oil and place it on a paper towel-lined plate to drain excess oil.
6. Serve hot with steamed rice and sambal sauce.
- Time:
Preparation time: 45 minutes
- Cooking time: 30 minutes
Temperature:
- Boiling temperature for the duck
- Frying temperature: 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 25g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be used instead of duck
- Lemon juice can be used instead of tamarind paste
- Ground spices can be used instead of whole seeds
Variations:
- Add chili flakes for a spicy kick
- Use different spices for a different flavor profile
- Add herbs such as thyme or rosemary for a more aromatic taste
Tips and tricks:
- Pat dry the duck pieces before coating them in the flour mixture for a crispier texture
- Use a thermometer to ensure the oil is at the correct temperature
- Fry the duck in batches to avoid overcrowding the wok or deep fryer
Storage instructions:
- Store leftover fried duck in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the fried duck in the oven at 350°F for 10-15 minutes or until heated through
Presentation ideas:
- Serve the fried duck on a bed of lettuce or cabbage for a colorful presentation
- Garnish with chopped scallions or cilantro for added flavor and texture
Garnishes:
- Chopped scallions
- Cilantro
- Sliced red chili peppers
Pairings:
- Steamed rice
- Sambal sauce
- Pickled vegetables
Suggested side dishes:
- Stir-fried vegetables
- Fried rice
- Noodle dishes
Troubleshooting advice:
- If the duck is not crispy enough, increase the frying time or temperature
- If the flour mixture is not sticking to the duck, add more cornstarch
Food safety advice:
- Use a thermometer to ensure the duck is cooked to an internal temperature of 165°F
- Use caution when frying with hot oil
Food history:
- Bebek Goreng is a popular Indonesian dish that originated in Java. It is typically served with steamed rice and sambal sauce.
Flavor profiles:
- Savory
- Spicy
- Aromatic
Serving suggestions:
- Serve hot and crispy for the best flavor and texture
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