Material :
- 1 kg
of Whole Duck
- 1.5 lt
of Water
- Cooking Oil
(for frying)
Spice Materials :
- 7 cloves
of Garlic
(puree)
- 3 pieces
of Bay Leaf
- 2 cm
of Kaempferia Galanga (puree)
- 3 tablespoons
of Lime
Water
- 2 cm
of Ginger
(puree)
- 3 cm
of Galangal
(puree)
- 1 teaspoon
of Shrimp
Paste (on burn and puree)
- 1 tablespoon
of Coriander
(roasted and mashed)
- 1 teaspoon
of Smooth
Pepper
- 2 teaspoons
of Smooth
Salt
How to make :
- Spread
the duck that has been washed with lime water.
- Burn
on fire until the fine hairs disappear.
- Cut
the duck into 8 parts and set aside.
- Mix
the pieces of duck meat with all the spices and leave it in the refrigerator
for one night for the spices to sink in.
- Heat
5 tablespoons of cooking oil, put the pieces of duck meat with spices.
- Cook
until the duck meat changes color then pour water, mix well.
- Cover
the pan and cook over medium heat until the duck is tender and the water dries,
add water if it dries but the duck has not been soft.
- For
a faster soft, boiling process can be done in a presto pan, boiled duck in a
pan presto for 30 minutes and then lift.
- After
the water dries, pour the oil until the entire duck is submerged.
- Fry
the duck until it is brownish yellow and the seasoning dries.
- Serve
The Balinese
Bengil Duck with chili sauce
and vegetable.
- For : 8 person.
Have a Nice Eat ...❤✌❤
