Ingredients with Measurements:
- 2 cups of jasmine rice
- 4 cups of water
- 4 duck legs
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 tablespoon of ginger, grated
- 2 red chilies, chopped
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of salt
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1 cup of water
- 1 cup of green beans, trimmed
- 1 cup of carrots, sliced
- 1 cup of cabbage, shredded
- 1 lime, cut into wedges
Special Equipment Needed:
- Rice cooker
- Large skillet or wok
Step-by-Step Instructions:
1. Rinse the jasmine rice in cold water until the water runs clear. Add the rice and 4 cups of water to a rice cooker and cook according to the manufacturer's instructions.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the duck legs and cook for 5-7 minutes on each side until browned and crispy. Remove the duck legs from the skillet and set aside.
3. In the same skillet, add the garlic, onion, ginger, and red chilies. Cook for 2-3 minutes until fragrant.
4. Add the turmeric powder, coriander powder, cumin powder, and salt to the skillet. Stir to combine.
5. Add the tamarind paste, palm sugar, and 1 cup of water to the skillet. Stir to combine and bring to a simmer.
6. Add the duck legs back to the skillet and spoon the sauce over the top. Cover and simmer for 30-40 minutes until the duck is tender and cooked through.
7. In a separate pot, blanch the green beans, carrots, and cabbage in boiling water for 2-3 minutes until tender. Drain and set aside.
8. To serve, spoon the rice onto a plate and top with a duck leg and some of the sauce. Serve the blanched vegetables on the side and garnish with lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Skillet or wok: medium-high heat
Rice cooker: according to manufacturer's instructions
Serving size:
4 servings
Nutritional information:
Calories per serving: 620
Fat per serving: 23g
Carbohydrates per serving: 70g
Protein per serving: 32g
Substitutions for ingredients:
- Jasmine rice can be substituted with any type of rice.
- Duck legs can be substituted with chicken legs or thighs.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add more or less chili peppers depending on your spice preference.
- Add other vegetables such as bell peppers, snow peas, or broccoli.
- Use different types of meat such as beef or pork.
Tips and Tricks:
- To make the duck legs extra crispy, pat them dry with paper towels before cooking.
- Use a meat thermometer to ensure the duck legs are cooked to an internal temperature of 165°F.
- Adjust the amount of salt and sugar to taste.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the Nasi Bebek Pedas on a large platter with the duck legs arranged on top of the rice. Garnish with lime wedges and chopped cilantro.
Garnishes:
Lime wedges and chopped cilantro.
Pairings:
Serve with a cold beer or a glass of white wine.
Suggested Side Dishes:
Blanched green beans, carrots, and cabbage.
Troubleshooting Advice:
- If the sauce is too thick, add more water to thin it out.
- If the duck legs are not crispy enough, cook them for a few more minutes on each side.
Food Safety Advice:
- Make sure the duck legs are cooked to an internal temperature of 165°F.
- Wash your hands and all cooking surfaces thoroughly before and after handling raw meat.
Food History:
Nasi Bebek Pedas is a traditional Indonesian dish that originated in Bali. It is typically made with duck legs that are simmered in a spicy sauce and served with rice and vegetables.
Flavor Profiles:
Spicy, tangy, and savory.
Serving Suggestions:
Serve the Nasi Bebek Pedas with a side of blanched vegetables and a cold beer or glass of white wine.
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Region: Indonesian
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