Balinese Crispy Duck

Balinese Crispy Duck

Balinese
Crispy Fried Duck

Bebek goreng Bali

Easy to cook up

The trick of the tender meat is to marinate and slow cook it for about an hour before deep frying.

While waiting for the duck to marinate, it’s a good idea to prepare the lawar and sambal matah.

Serve the dish with the lawar and top it off with some sambal bajak and sambal matah.

Will Meyrick

portions

hour

Summary

Main Ingredients

  • 1 whole duck, cut into 4 parts
  • 4 tablespoons vegetable oil
  • 2 pieces salam leaves
  • 2 pieces lime leaves
  • 2 stalks lemongrass, bruised
  • Water to just covering the duck
  • Oil to fry

 

Duck Paste

  • 2 cm knob ginger, peeled
  • 2 cm kencur
  • 2 cm knob galangal, peeled
  • 8 cloves garlic
  • 1 teaspoon shrimp paste, fried
  • ½ teaspoon coriander seeds
  • 1 teaspoon pepper
  • 1 teaspoon sugar
  • 2 teaspoons salt

Hujan Locale’s Bebek Goreng

Lawar Kalasan

Ingredients

  • 3 tablespoon kalasan dressing (see below)
  • 1 tablespoon fried shallot
  • 1 tablespoon fried garlic
  • 1 teaspoon fried bird’s eye chilli
  • 1 teaspoon cooked out shrimp paste in vegetable oil
  • A pinch of pepper (to taste)
  • A pinch of salt (to taste)
  • 2 pieces lime leaves, julienned
  • 2 Balinese lime (any lime will do), juiced
  • ½ cup of young jackfruit, boil till half cooked for about 10 minutes & chopped
  • 1 cup of long bean, blanched and small sliced
  • 1/3 cup of hard coconut flesh, grilled, shave the skin and grated

Method

Assembling the lawar kalasan
In a mixing bowl, combine kalasan dressing with fried shallot, fried garlic, fried bird’s eye chilli, shrimp paste and seasoning with salt, pepper and fresh Balinese lime juice. Add in all vegetables and grated grilled coconut flesh. Adjust the seasoning before serving.

A refreshing and kicking Lawar

Kalasan Dressing

Ingredients

  • 2 pieces lime leaves
  • 1 stalk lemongrass
  • 1 piece salam leaf
  • 2 tablespoons bumbu gede Ubud paste (see pantry)
  • 1 cup coconut cream
  • Oil to cook

Method

Heat oil in the pan, fry the paste for about 5 minutes with lime leaf, lemongrass and salam leaf in a low heat. Once the paste is aromatic then add in coconut milk and simmer for 10 minutes until reduce by half.

Ingredients for the Bumbu Gede

Bumbu Gede Ubud

Ingredients

  • 1 knob galangal, peeled
  • 1 knob ginger, peeled
  • ¼ cup turmeric, peeled
  • 2 stalks lemongrass, finely chopped
  • ¼ cup kencur
  • 12 pieces green small chillies
  • ½ cup garlic, peeled
  • 2 tablespoons wewangen (optional)
  • 2 tablespoons coriander seeds
  • 1 tablespoon black pepper

Ingredients to fry

  • 3 pieces salam leaves
  • 2 pieces lime leaves
  • 1 stalk lemongrass
  • Oil to cook

Method

Chop all ingredients finely, except salam leaves, lemongrass and lime leaves, or blend if not up to doing it traditional way.

Keep half of the bumbu gede Ubud paste once finely chopped to one side for the kalasan dressing.

Heat up some oil in a pan, add in lemongrass, salam leaves and lime leaves, add in the rest of bumbu gede in and saute for 5 minutes until the oil has separated. Set to one side and allow to cool.

Garnish

sprigs of lemon basil
fried shallots

Step by Step Instructions

step 1 : blend

Blend all duck paste ingredients into a fine paste.

step 2 : marinade

Marinate the duck with the paste and set aside for several hours until the paste is absorbed into the duck meat.

step 3 : stir fry

Heat some oil in the sauce pan, put the marinated duck with the paste, salam leaves, lime leaves and bruised lemongrass. Stir well and fry until the duck is coloured and golden brown.

step 4 : pouring

Pour over some water just about to cover the duck, cover your sauce pan with the lid and cook over low heat until the duck meat is tender about 1 hour.

step 5 : cooling

Remove the duck from the pan and allow to cool.

step 6 : second fry

In the new sauce pan, heat some oil over medium heat and then fry the boiled duck until dry and crispy. Remove and drain.

step 7 : dressing

Serve the fried crispy duck on the plate with lawar, sambal bajak and sambal matah.

Selamat Makan

Bon appetit!

Bumbu Merah

Bumbu Merah

Bumbu Merah

Fiery fresh chili spice paste

An Indonesian basic!

Chillies, garlic, shallots and the spice of the coriander seed give this finely pounded paste a superb kick.

You can also try it with a twist of sharp lime juice to serve with grilled or raw marinated fish dishes.

Will Meyrick

portion

minutes

Summary

Ingredients
  • 20gr of red small chilli
  • 300gr of red big chilli
  • 125gr of garlic
  • 80gr of shallot

 

Method

Roughly chop all ingredients then pound to a paste.

Bumbu Kele

Bumbu Kele

Bumbu
Kele

Simple Balinese spice paste

An all purpose tropical cooking paste

This simple spice paste uses the typically Indonesian root aromat spices of ginger, turmeric and galangal along with creamy candlenuts and coconut flesh and the exotic spices of nutmeg and clove to bring a distinctly tropical flavour to meat, chicken or fish.

Discover more by reading The Betutu Story

Will Meyrick

portion

minutes

Summary

Ingredients

  • 132 grams garlic
  • 50 grams ginger
  • 20 grams galangal
  • 55 grams kencur
  • 50 grams candlenut
  • 35 grams black pepper
  • 100 grams coconut flesh
  • 5 grams turmeric
  • 5 grams jangu
  • 1 gram clove
  • 1 gram nutmeg
  • 200 ml cooking oil

 

Method

Roughly chop all ingredients then pound to a paste.

Heat oil in a pan, fry off until fragrant for 10 minutes.

Bumbu Base Genep

Bumbu Base Genep

Bumbu
Base Genep

Magic spices of Indonesia

Bring some magic to your table

Bumbu Genep is the basis of nearly every Balinese dish and contains 13 magical spices. It is believed to have been part of Balinese history for more than 2,000 years delivered as a present from the gods to the five children of King Pandu.

Discover more by reading The Betutu Story

Will Meyrick

portion

minutes

Summary

Ingredients

  • 1 cup galangal, peeled
  • ¼ cup turmeric, peeled
  • ¼ cup kencur, peeled
  • ¼ cup ginger, peeled
  • 3 pieces lemongrass
  • 12 pieces small green chillies
  • 1 cup shallot
  • ¾ cup garlic, peeled
  • 4 – 5 pieces candlenut
  • 1 tablespoon coriander seeds
  • 1 tablespoon black pepper
  • 1 tablespoon dried shrimp paste
  • ½ tablespoon long pepper
  • ½ teaspoon clove
  • 2 tablespoons wewangen Balinese spices (2 teaspoons coriander seeds, 1 teaspoon black pepper seeds, ¼ teaspoon nutmeg)
  • 2 pieces salam leaves
  • Oil for frying

 

Method

Finely chop all ingredients except salam leaves or blend if not up to doing it traditional way.

Then fry out the paste with oil and salam leaves until fragrant.

Sambal Bajak

Sambal Bajak

Sambal Bajak

Classic flavours from the Indonesian Archipelago

Sambal Bajak is a volcano of a condiment, it’s the tomato ketchup of Bali.

Made using tomatoes and shrimp paste along with sugar, salt and chili this simple recipe will conjure up a taste sensation that satisfies and stimulates the taste buds.

Will Meyrick

portion

minutes

Summary

Ingredients

  • 80 gr garlic, peeled
  • 150 gr shallots
  • 15 gr small red chillies
  • 250 gr tomatoes
  • 500 gr large red chillies, deseeded
  • 40 gr dried shrimp paste
  • 40 gr sugar
  • 150 ml oil
  • 1 pinch salt

 

Method

Roughly chop all the garlic, chillies, shallots and tomatoes to a similar size.

Cook slowly for 30 minutes in the oil, then remove from the heat and allow to cool.

Pound the ingredients to a smooth consistency, whilst still retaining some texture.

Season with dried shrimp paste, salt and sugar.