Ingredients with Measurements:
- 1 whole duck, cut into pieces
- 10-12 keluak nuts, soaked in water for 2-3 days
- 2 cups coconut milk
- 2 cups water
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 4 red chilies, sliced
- 4 shallots, sliced
- 4 garlic cloves, sliced
- 2 tsp tamarind paste
- 2 tsp salt
- 1 tsp sugar
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tbsp vegetable oil
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. In a mortar and pestle or food processor, grind the soaked keluak nuts until they become a smooth paste.
2. Heat the vegetable oil in a large pot over medium-high heat. Add the sliced shallots, garlic, and red chilies, and sauté until fragrant.
3. Add the duck pieces to the pot and cook until they are browned on all sides.
4. Add the keluak paste, turmeric powder, coriander powder, and cumin powder to the pot, and stir until the duck pieces are coated.
5. Pour in the coconut milk, water, lemongrass stalks, kaffir lime leaves, tamarind paste, salt, and sugar. Stir well to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1-2 hours, or until the duck is tender and the sauce has thickened.
7. Serve the gulai itik keluak hot with steamed rice.
Time:
Preparation time: 30 minutes
Cooking time: 1-2 hours
Temperature:
Medium-high heat for sautéing, and low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat: 32g
Carbohydrates: 12g
Protein: 30g
Substitutions for ingredients:
- Chicken can be used instead of duck.
- If keluak nuts are not available, you can substitute with black beans.
Variations:
- Add vegetables such as eggplant, green beans, or carrots to the dish.
- Use beef or lamb instead of duck or chicken.
Tips and tricks:
- Soak the keluak nuts for at least 2-3 days to soften them and make them easier to grind.
- Use a non-stick pot to prevent the sauce from sticking to the bottom.
- Adjust the amount of red chilies according to your spice preference.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gulai itik keluak in a pot over low heat until it is heated through.
Presentation ideas:
Serve the gulai itik keluak in a large bowl or on a platter, garnished with fresh cilantro or sliced red chilies.
Garnishes:
Fresh cilantro or sliced red chilies.
Pairings:
Steamed rice, roti canai, or naan bread.
Suggested side dishes:
A side of steamed vegetables such as broccoli or bok choy would complement this dish well.
Troubleshooting advice:
- If the sauce is too thick, add a little more water or coconut milk to thin it out.
- If the sauce is too thin, let it simmer for a little longer to reduce and thicken.
Food safety advice:
- Make sure the duck is fully cooked before serving.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Gulai itik keluak is a traditional Indonesian dish that originated in West Sumatra. It is made with duck or chicken and a paste made from keluak nuts, which are native to Indonesia.
Flavor profiles:
This dish has a rich, earthy flavor from the keluak nuts, which are slightly bitter and nutty. The coconut milk adds a creamy sweetness, while the spices and chilies provide a subtle heat.
Serving suggestions:
Serve the gulai itik keluak with steamed rice and a side of vegetables for a complete meal.
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Region: Indonesian