Bebek Goreng Ingredients:
1 tail (900 g) duck, cut into 4 parts
4 tablespoons vegetable oil
2 bay leaves
2 lime leaves
1 stalk lemongrass, crushed
Seasonings, puree:
2 cm fresh ginger
2 cm kencur
2 cm galangal
8 cloves garlic
1 teaspoon shrimp paste fried
1 / 2 tsp coriander
1 tsp pepper granules
1 tsp sugar
2 tsp salt
Complement:
sambal matah
Urap Long Beans
How to make Bebek Goreng Bali:
Subtle spice duck with stir until blended.
Let stand for several hours.
Heat the oil, put the duck spicy, bay leaf, lime leaves and lemongrass.
Stir until the duck stiff and discolored.
Pour water, cook over low heat until the duck meat is tender.
Remove, let cool.
Heat oil over medium heat much.
Fry until the duck dry. Remove and drain.
Serve with Peanut Sauce Urap matah and length.
For 4 people