Ingredients with Measurements:
- 2 lbs duck meat, cut into small pieces
- 2 cups water
- 2 cups coconut milk
- 1 cup tamarind pulp
- 1 cup shallots, sliced
- 1 cup garlic, minced
- 1 cup ginger, sliced
- 1 cup lemongrass, sliced
- 5 kaffir lime leaves
- 2 tbsp palm sugar
- 2 tbsp salt
- 1 tbsp black pepper
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp turmeric powder
- 2 tbsp vegetable oil
Special Equipment Needed:
- Mortar and pestle
- Large pot or Dutch oven
Step-by-Step Instructions:
1. In a mortar and pestle, grind coriander seeds, cumin seeds, and black pepper until finely ground.
2. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add sliced shallots, minced garlic, sliced ginger, and sliced lemongrass. Cook until fragrant and softened, about 5 minutes.
3. Add the ground spices, turmeric powder, and kaffir lime leaves. Cook for another 2 minutes.
4. Add the duck meat and stir to coat with the spice mixture. Cook for 5 minutes.
5. Add water, coconut milk, tamarind pulp, palm sugar, and salt. Bring to a boil, then reduce heat to low and simmer for 2 hours or until the duck meat is tender.
6. Serve hot with steamed rice.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours and 15 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 20g
Protein: 35g
Sodium: 1600mg
Substitutions for ingredients:
- Chicken or beef can be used instead of duck meat.
- Brown sugar or honey can be used instead of palm sugar.
- Lime juice can be used instead of tamarind pulp.
Variations:
- Add vegetables such as carrots, potatoes, or green beans.
- Use different types of meat or seafood.
- Add more or less spice depending on preference.
Tips and Tricks:
- Use a sharp knife to cut the duck meat into small pieces.
- Soak tamarind pulp in warm water to soften before using.
- Adjust the amount of salt and sugar to taste.
Storage Instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating Instructions:
Reheat in a pot over low heat until heated through.
Presentation Ideas:
Serve in a large bowl with steamed rice on the side.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with a side of stir-fried vegetables or a fresh salad.
Suggested Side Dishes:
Steamed rice, stir-fried vegetables, fresh salad.
Troubleshooting Advice:
- If the sauce is too thin, simmer for longer to reduce and thicken.
- If the sauce is too thick, add more water or coconut milk.
Food Safety Advice:
- Make sure the duck meat is fully cooked before serving.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food History:
Saksang is a traditional dish from the Batak tribe in North Sumatra, Indonesia. It is typically made with pork or water buffalo meat and flavored with andaliman pepper.
Flavor Profiles:
Sour, savory, and slightly sweet.
Serving Suggestions:
Serve hot with steamed rice and a side of vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian