Asians > Southeast Asians > Indonesian > Rice

Nasi Bebek Kremes Recipe

Ingredients with Measurements:
- 2 cups of rice
- 4 duck legs
- 2 cloves of garlic, minced
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of vegetable oil
- 1 cup of flour
- 1 teaspoon of salt
- 1 teaspoon of ground pepper
- 1 egg
- 1 cup of water
- Vegetable oil for frying

Special equipment needed:
- Deep fryer or a large pot for frying
- Mixing bowls

Step-by-step instructions:

1. Rinse the rice and cook it according to the package instructions.
2. In a mixing bowl, combine the minced garlic, ground coriander, ground cumin, salt, sugar, and vegetable oil. Mix well.
3. Rub the spice mixture all over the duck legs and let them marinate for at least 30 minutes.
4. Preheat the deep fryer or the pot with vegetable oil to 350°F.
5. In another mixing bowl, combine the flour, salt, and ground pepper. Mix well.
6. Beat the egg in a separate bowl and add it to the flour mixture.
7. Slowly pour in the water while stirring until the batter is smooth.
8. Dip the marinated duck legs into the batter, making sure they are fully coated.
9. Carefully place the duck legs into the hot oil and fry until golden brown and crispy, about 10-12 minutes.
10. Remove the duck legs from the oil and place them on a paper towel-lined plate to drain excess oil.
11. Serve the crispy duck legs with the cooked rice.


Time:
Preparation time: 40 minutes
Cooking time: 12 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories per serving: 600
Fat: 25g
Protein: 30g
Carbohydrates: 60g
Fiber: 2g
Sugar: 2g
Sodium: 900mg

Substitutions for ingredients:
- Chicken legs can be used instead of duck legs.
- Cornstarch can be used instead of flour for a gluten-free option.

Variations:
- Add sliced scallions and chopped cilantro to the cooked rice for extra flavor.
- Serve the crispy duck legs with a sweet chili sauce or a soy sauce-based dipping sauce.

Tips and tricks:
- Make sure the oil is hot enough before frying to ensure crispy skin.
- Use a splatter screen to prevent oil from splattering while frying.
- Let the duck legs rest for a few minutes before serving to allow the juices to redistribute.

Storage instructions:
Store any leftover duck legs in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the leftover duck legs in the oven at 350°F for 10-12 minutes or until heated through.

Presentation ideas:
Serve the crispy duck legs on a bed of cooked rice with a side of steamed vegetables.

Garnishes:
Garnish with sliced scallions and chopped cilantro.

Pairings:
Pair with a cold beer or a glass of white wine.

Suggested side dishes:
Steamed broccoli or green beans.

Troubleshooting advice:
- If the batter is too thick, add more water until it reaches the desired consistency.
- If the duck legs are not crispy enough, increase the frying time.

Food safety advice:
- Make sure the duck legs are fully cooked before serving.
- Use a meat thermometer to ensure the internal temperature of the duck legs reaches 165°F.

Food history:
Nasi Bebek Kremes is a popular Indonesian dish that originated in Central Java.

Flavor profiles:
The dish is savory and crispy with a hint of spice from the coriander and cumin.

Serving suggestions:
Serve the dish family-style on a large platter with the rice and duck legs arranged in an attractive manner.

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Region: Indonesian

Taste: Savory, Spicy, Tangy, Fragrant, Crispy