Ingredients with Measurements:
- 2 whole ducks
- 2 cups of rice
- 4 cups of water
- 2 tablespoons of oil
- 2 tablespoons of salt
- 2 tablespoons of sugar
- 2 tablespoons of tamarind paste
- 2 tablespoons of coriander seeds
- 2 tablespoons of cumin seeds
- 2 tablespoons of turmeric powder
- 2 tablespoons of ginger powder
- 2 tablespoons of garlic powder
- 2 tablespoons of shallot powder
- 2 tablespoons of chili powder
- 2 tablespoons of shrimp paste
- 4 bay leaves
- 4 lemongrass stalks
- 8 kaffir lime leaves
- Banana leaves for wrapping
Special equipment needed:
- Mortar and pestle
- Large pot or wok
- Steamer
Step-by-step instructions:
1. Clean the ducks and remove the innards. Cut them into 4 pieces each.
2. In a mortar and pestle, grind the coriander seeds, cumin seeds, and turmeric powder until fine.
3. In a large pot or wok, heat the oil and sauté the ground spices, ginger powder, garlic powder, shallot powder, and chili powder until fragrant.
4. Add the duck pieces, salt, sugar, tamarind paste, shrimp paste, bay leaves, lemongrass stalks, and kaffir lime leaves. Mix well.
5. Add enough water to cover the duck pieces and bring to a boil. Reduce the heat and simmer for 2 hours or until the duck is tender.
6. Remove the duck pieces from the pot and set aside.
7. Add the rice and 4 cups of water to the remaining broth. Mix well and bring to a boil.
8. Reduce the heat and simmer until the rice is cooked and the broth is absorbed.
9. Preheat the steamer.
10. Wrap the duck pieces with banana leaves and steam for 30 minutes.
11. Serve the steamed duck with the rice.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 600
Fat: 25g
Carbohydrates: 50g
Protein: 40g
Substitutions for ingredients:
- Chicken can be used instead of duck
- Fresh turmeric and ginger can be used instead of powder
- Fresh garlic and shallots can be used instead of powder
- Shrimp paste can be substituted with fish sauce
Variations:
- Add vegetables such as carrots, potatoes, and green beans to the broth
- Use different types of meat such as beef or pork
Tips and tricks:
- Use a large pot or wok to ensure the duck pieces are fully submerged in the broth
- Use a steamer basket to prevent the banana leaves from sticking to the steamer
- Soak the banana leaves in water before wrapping the duck to prevent them from tearing
Storage instructions:
Store the leftover duck and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the duck in a steamer for 10-15 minutes or in the microwave for 1-2 minutes. Reheat the rice in the microwave or on the stovetop with a little bit of water.
Presentation ideas:
Serve the steamed duck on a platter with the rice on the side. Garnish with sliced cucumber and tomato.
Garnishes:
Sliced cucumber and tomato
Pairings:
Crispy fried shallots and sambal chili paste
Suggested side dishes:
- Stir-fried vegetables
- Fried tofu
- Indonesian-style salad
Troubleshooting advice:
- If the broth is too salty, add more water and adjust the seasoning accordingly
- If the rice is too dry, add more water and continue cooking until the water is absorbed
- If the banana leaves tear, use toothpicks to secure them
Food safety advice:
- Make sure the duck is fully cooked before serving
- Store leftovers in the refrigerator and consume within 3 days
Food history:
Nasi Bebek Betutu is a traditional Balinese dish that originated in the village of Sanur. It is typically served during special occasions such as weddings and religious ceremonies.
Flavor profiles:
Savory, spicy, and slightly sweet
Serving suggestions:
Serve hot with a side of sambal chili paste and crispy fried shallots.
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Region: Indonesian