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1
1 piece
1 tablespoon
3 tablespoons
6
2 cloves
1 stalk
1-2
2
1 liter
5
Spice (ground)
15
1 1/2 tablespoons
1 teaspoon
2
4
2 cm
2 teaspoons
2 teaspoons
2 teaspoons
5
2 cloves
1 teaspoon
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Young duck, cut into 8 pieces
Asam gelugur, soaked in 450 cc water
Salt
Oil
Shallots, sliced
Garlic, sliced
Lemon grass, bruised
Star anise
Green cardamoms
Coconut milk from 1 coconut
Curry leaves
Red chilies
Coriander
Cumin, roasted
Cloves, roasted
Candlenuts, roasted
Cinnamon stick
White poppy seeds (kas-kas)
Chopped turmeric
Chopped ginger
Shallots
Garlic
Salt
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Method :
- Rub the duck with asam
gelugur water and salt.
- Let it stand for 15
minutes.
- Then mix well with ground
spices,
- Heat oil and sauté
shallots and garlic until golden brown.
- Add spiced duck, lemon
grass, star anise and cardamoms, and cook until juices from the
duck have evaporated.
- Pour in the coconut milk
and add curry leaves,
- Continue to cook until the
duck is tender and the gravy has thickened.
- Serve hot.
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