Ingredients with Measurements:
- 1 whole duck, cut into pieces
- 2 cups coconut milk
- 2 cups water
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 4 red chilies, sliced
- 4 shallots, sliced
- 4 cloves garlic, sliced
- 2 teaspoons turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar
- 2 tablespoons cooking oil
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the cooking oil in a large pot or Dutch oven over medium heat.
2. Add the sliced shallots, garlic, and red chilies. Sauté until fragrant.
3. Add the turmeric powder, coriander powder, and cumin powder. Stir until well combined.
4. Add the duck pieces and stir until they are coated with the spice mixture.
5. Pour in the coconut milk and water. Add the lemongrass, kaffir lime leaves, salt, tamarind paste, and palm sugar. Stir well.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1-2 hours, or until the duck is tender and the sauce has thickened.
7. Serve hot with steamed rice.
- Time:
Preparation time: 30 minutes
- Cooking time: 1-2 hours
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 32g
- Cholesterol: 120mg
- Sodium: 600mg
- Total carbohydrates: 12g
- Dietary fiber: 2g
- Sugars: 5g
- Protein: 28g
Substitutions for ingredients:
- Chicken can be used instead of duck
- Brown sugar can be used instead of palm sugar
- Lime juice can be used instead of tamarind paste
Variations:
- Add vegetables such as potatoes, carrots, or eggplant
- Use different types of meat such as beef or lamb
- Add more chilies for a spicier version
Tips and tricks:
- Use a sharp knife to cut the duck into pieces
- Bruise the lemongrass stalks by hitting them with the back of a knife to release their flavor
- Stir the mixture occasionally to prevent it from sticking to the bottom of the pot
Storage instructions:
- Store leftover Gulai Itik in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the Gulai Itik in a pot over low heat until heated through
Presentation ideas:
- Serve the Gulai Itik in a large bowl or platter
- Garnish with fresh cilantro or sliced red chilies
Garnishes:
- Fresh cilantro
- Sliced red chilies
Pairings:
- Steamed rice
- Roti canai (Indian flatbread)
Suggested side dishes:
- Acar (pickled vegetables)
- Sambal (spicy condiment)
Troubleshooting advice:
- If the sauce is too thin, remove the lid and let it simmer uncovered until it thickens
- If the sauce is too thick, add more water or coconut milk
Food safety advice:
- Make sure the duck is cooked through before serving
- Store leftovers promptly in the refrigerator
Food history:
- Gulai Itik is a traditional Indonesian dish that originated in Sumatra
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve hot with steamed rice and a side of pickled vegetables or spicy condiment
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Region: Indonesian