Ingredients with Measurements:
- 2 cups of jasmine rice
- 4 cups of water
- 1 teaspoon of salt
- 4 duck legs
- 1 tablespoon of galangal paste
- 2 cloves of garlic, minced
- 2 shallots, sliced
- 2 red chilies, sliced
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 2 tablespoons of sweet soy sauce
- 1 tablespoon of lime juice
- 2 tablespoons of fried shallots
- 2 tablespoons of chopped scallions
Special equipment needed:
- Wok or large frying pan
- Rice cooker or pot with lid
- Meat thermometer
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Add the rice, water, and salt to a rice cooker or pot and cook according to the manufacturer's instructions.
2. Preheat the oven to 375°F. Season the duck legs with salt and pepper and place them on a baking sheet. Roast in the oven for 30-40 minutes or until the internal temperature reaches 165°F.
3. In a wok or large frying pan, heat the vegetable oil over medium-high heat. Add the garlic, shallots, and red chilies and sauté for 1-2 minutes or until fragrant.
4. Add the galangal paste, turmeric powder, coriander powder, cumin powder, and salt to the wok and stir to combine.
5. Add the roasted duck legs to the wok and stir to coat them in the spice mixture. Cook for 5-7 minutes or until the duck is crispy and golden brown.
6. In a small bowl, mix together the sweet soy sauce and lime juice.
7. To serve, spoon the rice onto a plate and top with the crispy duck legs. Drizzle the sweet soy sauce mixture over the duck and rice. Garnish with fried shallots and chopped scallions.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
Oven temperature: 375°F
Internal temperature of duck: 165°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 610
Fat: 23g
Carbohydrates: 62g
Protein: 34g
Sodium: 1020mg
Sugar: 8g
Fiber: 2g
Substitutions for ingredients:
- Chicken legs can be used instead of duck legs.
- Ginger paste can be used instead of galangal paste.
- Red pepper flakes can be used instead of fresh red chilies.
Variations:
- Add vegetables such as carrots, bell peppers, and green beans to the wok for a more balanced meal.
- Use leftover cooked rice instead of cooking fresh rice.
Tips and tricks:
- To make the duck legs extra crispy, pat them dry with paper towels before seasoning them with salt and pepper.
- To save time, roast the duck legs ahead of time and reheat them in the wok with the spice mixture.
- Use a meat thermometer to ensure that the duck is cooked to the correct temperature.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or in a wok over medium heat until heated through.
Presentation ideas:
Serve the Nasi Bebek Goreng with Galangal on a large platter and garnish with fresh herbs such as cilantro or Thai basil.
Garnishes:
Fried shallots and chopped scallions.
Pairings:
Serve with a side of stir-fried vegetables or a simple cucumber salad.
Suggested side dishes:
Stir-fried vegetables or cucumber salad.
Troubleshooting advice:
- If the duck legs are not crispy enough, cook them for a few more minutes in the wok.
- If the rice is too dry, add a splash of water or chicken broth to the rice cooker or pot before cooking.
Food safety advice:
- Use a meat thermometer to ensure that the duck is cooked to the correct temperature.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Nasi Bebek Goreng with Galangal is a traditional Indonesian dish that is typically made with fried duck and galangal, a root similar to ginger. It is often served with rice and a sweet soy sauce.
Flavor profiles:
This dish is savory, slightly spicy, and has a hint of sweetness from the sweet soy sauce.
Serving suggestions:
Serve the Nasi Bebek Goreng with Galangal with a side of stir-fried vegetables or a simple cucumber salad.
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Region: Indonesian