Ingredients with Measurements:
- 2 cups of jasmine rice
- 4 cups of water
- 4 duck legs
- 1 tablespoon of tamarind paste
- 2 tablespoons of palm sugar
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 2 shallots, sliced
- 2 red chilies, sliced
- 1 teaspoon of shrimp paste
- 1 teaspoon of salt
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric powder
- 1 lemongrass stalk, bruised
- 2 kaffir lime leaves
- 1 cup of water
- 1 cucumber, sliced
- 1 tomato, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Rice cooker
- Wok or large frying pan
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer until the water runs clear. Add the rice and 4 cups of water to the rice cooker and cook according to the manufacturer's instructions.
2. In a wok or large frying pan, heat the vegetable oil over medium-high heat. Add the garlic, shallots, and red chilies and stir-fry for 1-2 minutes until fragrant.
3. Add the duck legs and cook for 5-7 minutes until browned on all sides.
4. Add the tamarind paste, palm sugar, shrimp paste, salt, ground coriander, ground cumin, turmeric powder, lemongrass stalk, kaffir lime leaves, and 1 cup of water. Stir to combine and bring to a boil.
5. Reduce the heat to low, cover the wok or frying pan, and simmer for 30-40 minutes until the duck is tender and the sauce has thickened.
6. Serve the duck and sauce over the cooked rice, garnished with sliced cucumber and tomato. Squeeze a lime wedge over each serving before eating.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
5. Temperature:
Medium-high heat for stir-frying, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 600
Fat: 24g
Carbohydrates: 65g
Protein: 28g
Sodium: 650mg
Sugar: 10g
Substitutions for ingredients:
- Chicken legs can be used instead of duck legs
- Brown sugar can be used instead of palm sugar
- Fish sauce can be used instead of shrimp paste
Variations:
- Add vegetables such as green beans or eggplant to the sauce
- Use different types of meat such as beef or pork
Tips and tricks:
- To make the sauce spicier, add more red chilies or chili flakes
- Use a mortar and pestle to grind the spices for a more authentic flavor
- Marinate the duck legs in the sauce overnight for more flavor
Storage instructions:
Store any leftover duck and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the duck and rice in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Nasi Bebek Bumbu Rujak in individual bowls with the rice on the bottom and the duck and sauce on top. Garnish with sliced cucumber and tomato.
Garnishes:
Sliced cucumber, sliced tomato, lime wedges
Pairings:
Crisp white wine or a cold beer
Suggested side dishes:
Steamed vegetables such as broccoli or bok choy
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out
- If the duck is tough, simmer for a longer period of time until tender
Food safety advice:
Make sure the duck is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Nasi Bebek Bumbu Rujak is a traditional Indonesian dish that is popular in Bali. It is made with duck legs that are simmered in a spicy sauce made with tamarind, palm sugar, and spices.
Flavor profiles:
Spicy, sweet, tangy
Serving suggestions:
Serve the Nasi Bebek Bumbu Rujak with a side of steamed vegetables and a cold beer.
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Region: Indonesian