Ingredients with Measurements:
- 2 cups of white rice
- 2 duck breasts
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 small onion, chopped
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tablespoon of oyster sauce
- 1 tablespoon of soy sauce
- 2 tablespoons of sweet soy sauce
- 2 tablespoons of oyster sauce
- 1 tablespoon of cornstarch
- 1/2 cup of water
- Salt and pepper to taste
Special equipment needed:
- Wok or large frying pan
- Rice cooker or pot
Step-by-step instructions:
1. Rinse the rice and cook it in a rice cooker or pot according to the instructions.
2. Cut the duck breasts into thin slices.
3. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
4. Add the garlic and onion and stir-fry for 1 minute.
5. Add the duck slices and stir-fry for 5 minutes or until browned.
6. Add the red and green bell peppers and stir-fry for 2 minutes.
7. In a small bowl, mix together the oyster sauce, soy sauce, sweet soy sauce, and cornstarch.
8. Add the sauce mixture to the wok and stir-fry for 2 minutes.
9. Add the water and stir-fry for 2 more minutes or until the sauce thickens.
10. Season with salt and pepper to taste.
11. Serve the duck and sauce over the cooked rice.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 15g
Carbohydrates per serving: 60g
Protein per serving: 20g
Substitutions for ingredients:
- Chicken breasts can be substituted for duck breasts.
- Red and green bell peppers can be substituted for any other vegetables of your choice.
- Cornstarch can be substituted for flour or arrowroot powder.
Variations:
- Add some chili flakes or hot sauce for a spicier version.
- Use shrimp or beef instead of duck.
Tips and tricks:
- Make sure to slice the duck breasts thinly to ensure they cook evenly.
- If the sauce is too thick, add more water.
- If the sauce is too thin, add more cornstarch.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve the Nasi Bebek Saus Tiram in a bowl with the rice on the bottom and the duck and sauce on top.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, stir-fried bok choy, or a simple green salad.
Troubleshooting advice:
If the duck is not cooked through, continue to stir-fry until it is browned and cooked through.
Food safety advice:
Make sure to cook the duck to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Nasi Bebek Saus Tiram is a popular Indonesian dish that combines tender duck with a savory and sweet sauce.
Flavor profiles:
Savory, sweet, and slightly spicy.
Serving suggestions:
Serve hot and enjoy as a main dish.
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Region: Indonesian