Main Material :
- 1 kg of Whole Duck (cut 4 parts)
- 4 tablespoons of Vegetable Oil
- 2 sheets of Bay Leaf
- 2 pieces of Lime Leaf
- 1 stalk of Lemongrass (crushed)
Ground Spice Materials :
- 2 cm of Ginger
- 2 cm of Kaempferia Galanga
- 2 cm of Galangal
- 8 cloves of Garlic
- 1 teaspoon of Fried Shrimp Paste
- ½ teaspoon of Coriander
- 1 teaspoon of Pepper
- 1 teaspoon of Sugar
- 2 teaspoons of Salt
Sauce Matah Materials :
- 3 tablespoons of Vegetable Oil
- 1 teaspoon of Shrimp Paste
- 3 cloves of Red Onion (thinly sliced)
- 2 cloves of Garlic (thinly sliced)
- 3 pieces of Red Cayenne Pepper (finely sliced)
- 2 pieces of Lime Leaf (finely sliced)
- 1 stalk of Lemongrass (take white part and finely sliced)
- ½ teaspoon of Salt
- 1 piece of Lime (grab the water)
Supplementary Materials :
- Sauce Matah
- The Long Beans Savory Salad
How to make :
How to Make Sauce Matah :
- Heat vegetable oil and fry shrimp paste until fragrant. Lift.
- Mix and stir with other materials until blended.
- Give lime water, mix well. Lift and ready to serve.
How to Make a Duck :
- Mix and stir the duck with a ground spice until smooth. Let stand
for several hours.
- Heat oil, add seasoned duck, bay leaf, lime leaf and lemongrass.
Stir until the duck is stiff and discolored.
- Pour water, cook over low heat until tender duck meat. Lift and
chill.
- Heat more of the vegetable oil over medium heat, fry until dry
duck. Lift and drain.
Have a
Nice Eat ...❤✌❤
