Ingredients with Measurements:
- 2 cups of jasmine rice
- 4 cups of water
- 4 duck legs
- 2 tablespoons of turmeric powder
- 1 tablespoon of coriander powder
- 1 tablespoon of cumin powder
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 2 cloves of garlic, minced
- 2 shallots, sliced thinly
- 2 red chilies, sliced thinly
- 2 tablespoons of vegetable oil
- 2 tablespoons of sweet soy sauce
- 2 tablespoons of kecap manis (Indonesian sweet soy sauce)
- 1 tablespoon of lime juice
- 1 tablespoon of fried shallots
- 1 tablespoon of chopped scallions
Special equipment needed:
- Wok or frying pan
- Rice cooker or pot with lid
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and transfer it to a rice cooker or pot with 4 cups of water. Cook the rice according to the manufacturer's instructions or until the water is absorbed and the rice is cooked through.
2. In a bowl, mix together the turmeric powder, coriander powder, cumin powder, salt, and sugar. Rub the spice mixture all over the duck legs.
3. Heat the vegetable oil in a wok or frying pan over medium-high heat. Add the minced garlic, sliced shallots, and sliced red chilies. Stir-fry for 1-2 minutes or until fragrant.
4. Add the duck legs to the wok or frying pan and cook for 10-12 minutes or until the skin is crispy and golden brown. Flip the duck legs halfway through cooking.
5. In a small bowl, mix together the sweet soy sauce, kecap manis, and lime juice. Pour the sauce over the duck legs and stir-fry for another 1-2 minutes or until the sauce is thick and sticky.
6. Serve the duck legs over the turmeric rice. Garnish with fried shallots and chopped scallions.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 650
Fat: 25g
Carbohydrates: 70g
Protein: 30g
Substitutions for ingredients:
- Chicken legs can be substituted for duck legs.
- Brown rice can be substituted for jasmine rice.
- Shallots can be substituted for onions.
- Red chilies can be substituted for green chilies.
Variations:
- Add vegetables such as carrots, green beans, or bell peppers to the stir-fry.
- Use different spices such as ginger, lemongrass, or curry powder.
- Substitute the duck legs with chicken wings or thighs.
Tips and tricks:
- Make sure to rinse the rice thoroughly to remove excess starch.
- Use a non-stick wok or frying pan to prevent the duck legs from sticking.
- Let the duck legs rest for a few minutes before slicing to retain their juices.
Storage instructions:
Store the leftover rice and duck separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice and duck separately in the microwave or on the stove until heated through.
Presentation ideas:
Serve the rice and duck in separate bowls and garnish with fried shallots and chopped scallions.
Garnishes:
Fried shallots and chopped scallions.
Pairings:
Cucumber salad, pickled vegetables, or a side of sambal (Indonesian chili sauce).
Suggested side dishes:
Stir-fried vegetables, steamed bok choy, or Indonesian-style fried tofu.
Troubleshooting advice:
- If the duck legs are not crispy enough, increase the heat and cook for a few more minutes.
- If the rice is too dry, add a splash of water and fluff it with a fork.
Food safety advice:
Make sure to cook the duck legs to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Nasi Bebek Goreng with Turmeric is a traditional Indonesian dish that originated in Java. It is typically served with a side of sambal and pickled vegetables.
Flavor profiles:
The dish has a savory and slightly sweet flavor from the duck legs and the sweet soy sauce. The turmeric rice adds a subtle earthy flavor, while the fried shallots and scallions provide a crunchy texture.
Serving suggestions:
Serve the dish family-style and let everyone help themselves to the rice and duck legs.
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Region: Indonesian