Ingredients:
1 ½ duck tail
1 ½ duck tail
1 ½ L water
2 Lemongrass btg, memarkan
3 cm ginger, memarkan
lbr 1 bay leaf
1½ L coconut http://kokimganteng.blogspot.com/2015/06/resep-pie-susu.html water
1 tbsp vinegar
1 tsp salt
lbr 1 bay leaf
Cooking oil to taste
Subtle Seasoning:
4 cloves garlic
6 small red onion
2 Lemongrass btg, memarkan
3 cm ginger, memarkan
3 cm galangal
2 cm turmeric
Sambal Terasi:
150 ml coconut oil
8 bh curly chili
6 small red onion
2 cloves garlic
1 teaspoon shrimp paste http://kokimganteng.blogspot.com/2015/06/resep-dadar-gulung.html fuels
1 tsp sesame seeds
½ TSP granulated sugar
½ tsp salt
Complement:
Cucumber and tomato
How To Make:
1. Sambal Terasi: heat the oil, add the chili curly, red onion, garlic, grilled shrimp paste, and sesame. FRY until fragrant. Drain.
2. Puree marinade with granulated sugar and salt. Pour the hot oil fry the leftovermarinade, stir quickly. Set Aside.
3. clean the duck. Cut it into six sections. Poached duck in water with Lemongrass, ginger, bay leaf, and salt. Drain. Dispose of the water.
4. boil the coconut water with subtle seasoning, vinegar, salt, and bay leaf. Enter theduck, Cook until tender and the marinade infuse. Lift.
5. heat oil a lot. FRY until cooked and crispy duck. Lift. Set Aside.
6. serve the duck with spicy shrimp paste, cucumber and tomatoes.
6 pieces for 75 minutes
1 ½ duck tail
1 ½ duck tail
1 ½ L water
2 Lemongrass btg, memarkan
3 cm ginger, memarkan
lbr 1 bay leaf
1½ L coconut http://kokimganteng.blogspot.com/2015/06/resep-pie-susu.html water
1 tbsp vinegar
1 tsp salt
lbr 1 bay leaf
Cooking oil to taste
Subtle Seasoning:
4 cloves garlic
6 small red onion
2 Lemongrass btg, memarkan
3 cm ginger, memarkan
3 cm galangal
2 cm turmeric
Sambal Terasi:
150 ml coconut oil
8 bh curly chili
6 small red onion
2 cloves garlic
1 teaspoon shrimp paste http://kokimganteng.blogspot.com/2015/06/resep-dadar-gulung.html fuels
1 tsp sesame seeds
½ TSP granulated sugar
½ tsp salt
Complement:
Cucumber and tomato
How To Make:
1. Sambal Terasi: heat the oil, add the chili curly, red onion, garlic, grilled shrimp paste, and sesame. FRY until fragrant. Drain.
2. Puree marinade with granulated sugar and salt. Pour the hot oil fry the leftovermarinade, stir quickly. Set Aside.
3. clean the duck. Cut it into six sections. Poached duck in water with Lemongrass, ginger, bay leaf, and salt. Drain. Dispose of the water.
4. boil the coconut water with subtle seasoning, vinegar, salt, and bay leaf. Enter theduck, Cook until tender and the marinade infuse. Lift.
5. heat oil a lot. FRY until cooked and crispy duck. Lift. Set Aside.
6. serve the duck with spicy shrimp paste, cucumber and tomatoes.
6 pieces for 75 minutes