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Thursday, June 22, 2017

THE BALINESE BENGIL DUCK

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.


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