BEBEK GORENG LENGKUAS
INGREDIENTS
◦ 1/2 local duck (±400gr)
◦ 5gr salt
◦ 5gr black pepper
◦ 100ml coconut oil
◦ 500ml cooking oil for confit
SPICES
◦ 100gr ginger
◦ 5gr aromatic ginger (kencur)
◦ 30gr galangal
◦ 15gr turmeric
◦ 30gr red chili pepper
◦ 5gr cayenne pepper
◦ 10gr lemongrass
◦ 2gr Balinese spices “wangenan”
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HOW TO COOK
Preparation time: 8 hours | Quantity: Serves 2
METHOD
1. Grind all the spices into a paste.
2. Thoroughly clean the duck, ensuring it is free of any impurities.
3. Season the duck with salt and black pepper, gently rub it with the spice paste, and then coat it with coconut oil, allowing the flavors to infuse.
4. Preheat oven to a low temperature, around 100°C for about 5 - 10 minutes.
5. Gently place the duck into an oven-safe dish, making sure it's fully submerged in the oil and add crushed lemongrass in it.
6. Put the duck into the preheated oven, and then allow the duck to confit slowly in the oven at slow temperature (65°C) for 8 hours until the meat becomes tender and infused with the aromatic flavors.
7. After the confit process, carefully take the duck out of oil.
8. Heat a deep frying pan with enough cooking oil for frying.
9. Carefully lower the duck into the hot oil and fry until the skin turns golden brown and deliciously crispy, remove duck from oil and place it on a plate lined with paper towels to absorb any excess oil.
10. Carve the succulent "Bebek Goreng Lengkuas", and serve it with your favorite accompaniments for a truly delightful dining experience
IKAN BAKAR JIMBARAN
INGREDIENTS
◦ 1 whole padi-padi fish (±500-600gr)
◦ 30gr sambal terasi (shrimp paste chili sauce)
◦ 60g coconut oil
◦ 5gr salt
◦ 5gr black pepper
◦ 5gr sweet soy sauce
◦ 5gr kaffir lime juice
HOW TO COOK
Preparation time: 15 minutes |
Quantity: Serves 1
METHOD
1. Begin by cleaning the fresh fish thoroughly, removing any scales and entrails. Make a butterfly cut by slitting the fish along the backbone, but not completely separating the halves.
2. Marinate the fish with kaffir lime juice, salt and pepper, ensuring the seasoning is evenly distributed on both sides. Let it rest for about 20-30 minutes to absorb the flavors.
3. Prepare your charcoal grill, ensuring the coals are hot and the grill is well-oiled to prevent sticking.
4. Place the marinated fish on the grill, flesh side down. Allow it to cook over the charcoal fire, and adjust the heat as needed to avoid burning.
5. Baste the fish with the coconut oil and sambal terasi (shrimp paste chili sauce). Continue grilling the fish until it is cooked through.
6. After it's thoroughly cooked, remove it from the heat, and serve it with a side of rice or your preferred accompaniments.
SAMBAL MATAH
INGREDIENTS
◦ 100gr shallot
◦ 100gr bird’s eye chilies
◦ 50gr lemongrass
◦ 200gr coconut oil
◦ 5gr kaffir lime juice
◦ salt to taste
HOW TO COOK
METHOD
1. Finely slice the shallot, bird's eye chili, and lemongrass.
2. Combine it in a mixing bowl with coconut oil and kaffir lime juice.
3. Mix all the ingredients, ensuring the coconut oil and kaffir lime juice are evenly distributed and coats the shallot, chili, and lemongrass.
4. Season it with salt to taste.
SAMBAL TERASI
INGREDIENTS
◦ 140gr bird’s eye chili
◦ 100gr chili pepper
◦ 5gr local shrimp paste (terasi)
◦ 30gr shallot
◦ 25gr garlic
◦ 100ml cooking oil
◦ 100gr tomato
◦ salt to taste
HOW TO COOK
METHOD
1. In a pan, cook the bird-eyes chilies, chili pepper, shallot, garlic, and local shrimp paste (terasi) until they become fragrant and slightly softened.
2. Once the spices are cooked, transfer them to a blender or food processor. Blend all the cooked ingredients until you get a smooth and well-combined mixture.
3. In the same pan, heat the cooking oil over medium heat. Add blended spice mixture and continue cooking until the oil starts to separate from the sambal.
4. Season the sambal with salt to taste.
SAMBAL MBE
INGREDIENTS
◦ 20gr shallot
◦ 20gr garlic
◦ 15gr bird’s eyes chili
◦ 3gr shrimp paste
◦ 50gr coconut oil
◦ 100ml cooking oil
◦ 2gr kaffir lime juice
◦ Salt to taste
HOW TO COOK
METHOD
1. Finely chop the shallots, garlic, and bird's eye chilies.
2. In a pan, heat the cooking oil over medium heat, add sliced shallots, garlic and fry until they turn golden brown. Remove fried shallots and garlic from the oil and set them aside.
3. In the same pan, briefly toss the bird's eye chilies for a few seconds, then immediately remove them from the pan.
4. Combine the fried shallots, garlic, and chilies in a mixing bowl. Add the toasted shrimp paste to the bowl as well.
5. Pour the coconut oil and kaffir lime juice into the mixing bowl with the other ingredients.
6. Mix all the ingredients thoroughly, ensuring that the flavors are well combined.
7. Season the sambal with salt to taste, adjusting the amount according to your preferred level of saltiness.
