Duck is a beloved dish throughout Indonesia, and in Bali, it's often served crispy and delicious. In this video, I'll show you how to make Balinese-style deep fried duck, Bebek Goreng, without using turmeric or shallots. The secret to tender meat is marinating and slow cooking it for about an hour before deep frying. Join me in creating this flavorful Balinese delight!
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SUMMARY
Main Ingredients
1 whole duck, cut into 4 parts
4 tablespoons vegetable oil
2 pieces salam leaves
2 pieces lime leaves
2 stalks lemongrass, bruised
Water to just covering the duck
Oil to fry
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DUCK PASTE
2 cm knob ginger, peeled
2 cm kencur
2 cm knob galangal, peeled
8 cloves garlic
1 teaspoon shrimp paste, fried
½ teaspoon coriander seeds
1 teaspoon pepper
1 teaspoon sugar
2 teaspoons salt
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BUMBU GEDE UBUD
INGREDIENTS
1 knob galangal, peeled
1 knob ginger, peeled
¼ cup turmeric, peeled
2 stalks lemongrass, finely chopped
¼ cup kencur
12 pieces green small chillies
½ cup garlic, peeled
2 tablespoons wewangen (optional)
2 tablespoons coriander seeds
1 tablespoon black pepper
INGREDIENTS TO FRY
3 pieces salam leaves
2 pieces lime leaves
1 stalk lemongrass
Oil to cook
METHOD
Chop all ingredients finely, except salam leaves, lemongrass and lime leaves, or blend if not up to doing it traditional way.
Keep half of the bumbu gede Ubud paste once finely chopped to one side for the kalasan dressing.
Heat up some oil in a pan, add in lemongrass, salam leaves and lime leaves, add in the rest of bumbu gede in and saute for 5 minutes until the oil has separated. Set to one side and allow to cool.
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SIDE & SAMBALS
Lawar: [ Ссылка ]
Sambal Bajak: [ Ссылка ]
Sambal Matah: [ Ссылка ]
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STEP BY STEP
Blend all duck paste ingredients into a fine paste.
Marinate the duck with the paste and set aside for several hours until the paste is absorbed into the duck meat.
Heat some oil in the sauce pan, put the marinated duck with the paste, salam leaves, lime leaves and bruised lemongrass. Stir well and fry until the duck is coloured and golden brown.
Pour over some water just about to cover the duck, cover your sauce pan with the lid and cook over low heat until the duck meat is tender about 1 hour.
Remove the duck from the pan and allow to cool.
In the new sauce pan, heat some oil over medium heat and then fry the boiled duck until dry and crispy. Remove and drain.
Serve the fried crispy duck on the plate with lawar, sambal bajak and sambal matah.
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Dive into the vibrant world of Chef Wil Meyrick, a culinary maestro who has journeyed from the bustling streets of London to the sun-soaked shores of Sydney, before finally anchoring his passion in the rich tapestry of Southeast Asia.
With his name now echoing through the kitchens of Indonesia and Australia, Chef Meyrick has cultivated a collection of five celebrated restaurants, including the acclaimed Mamasan, ranked 50 in Miele Guide's Asia Top 50 Restaurants. Alongside Hujan Locale, Honey & Smoke, Billy Ho in Bali, and Will St. in Perth, his establishments are a testament to his relentless pursuit of culinary excellence and his devotion to uncovering the most authentic flavours from the heart of local markets and kitchens.
But the Wil Meyrick experience extends far beyond the dining table as he also leads in curating many extraordinary culinary adventures.
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Will Meyrick's website:
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Will Meyrick Experiences: Cooking Classes, Street Food Tour, Gastronomic Cruises & Cultural Tours
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Will Meyrick Restaurants:
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