Ingredients with Measurements:
- 2 cups of rice
- 4 duck legs
- 2 tomatoes, chopped
- 2 red chilies, chopped
- 4 shallots, chopped
- 4 cloves of garlic, chopped
- 1 lemongrass, bruised
- 2 kaffir lime leaves
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of vegetable oil
- 2 cups of water
Special equipment needed:
- Rice cooker
- Wok or frying pan
Step-by-step instructions:
1. Rinse the rice and cook it in a rice cooker with 2 cups of water.
2. In a wok or frying pan, heat the vegetable oil over medium heat.
3. Add the chopped shallots, garlic, and red chilies. Stir-fry until fragrant.
4. Add the chopped tomatoes, lemongrass, and kaffir lime leaves. Stir-fry for 2-3 minutes.
5. Add the duck legs and stir-fry for 5-7 minutes until the skin is crispy.
6. Add 1 cup of water, salt, and sugar. Cover the wok and let it simmer for 15-20 minutes until the duck is cooked through.
7. Remove the duck legs from the wok and set them aside.
8. Increase the heat to high and let the sauce reduce until it thickens.
9. Serve the duck legs with the rice and pour the sauce over the top.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for stir-frying
- High heat for reducing the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 550
- Fat: 18g
- Carbohydrates: 67g
- Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted for duck
- Thai basil can be substituted for kaffir lime leaves
Variations:
- Add vegetables such as green beans or bell peppers to the stir-fry
- Use different types of chilies for a spicier or milder dish
Tips and tricks:
- Use a sharp knife to score the duck skin before stir-frying to help it crisp up
- Use leftover rice for a quicker meal
Storage instructions:
- Store any leftovers in an airtight container 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 dish on a large platter with the rice on one side and the duck legs on the other.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Serve with a side of steamed vegetables such as broccoli or bok choy.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy
Troubleshooting advice:
- If the duck skin is not crispy enough, increase the heat and stir-fry for a few more minutes.
Food safety advice:
- Make sure the duck is cooked through before serving.
Food history:
- Nasi Bebek Rica-Rica is a traditional Indonesian dish that originated in the North Sulawesi region.
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve with a side of steamed vegetables and garnish with chopped cilantro or green onions.
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Region: Indonesian