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Balinese Duck or Chicken Curry Recipe – Resep Bebek Menyatnyat

Balinese Duck or Chicken Curry Recipe - Resep Bebek Menyatnyat

Balinese Duck or Chicken Curry Recipe – Resep Bebek Menyatnyat

Ducks waddling along the banks of rice fields or following the flag held by their owner (or his children) are a common sight in Bali. On festive occasions, duck is a great favorite. Spiced stuffed duck baked in banana leaves (Bebek Betutu) is one popular recipe; this curried duck dish is another. Chicken is also delicious when cooked in this way—which is essentially the Balinese equivalent of a spicy Rendang.

Ingredients :

  • 1 fresh duck or roasting chicken (about 4 lbs/ 13/4kg)
  • 2 tablespoons oil
  • 4 cups (1 liter) thick coconut milk
  • 2 stalks lemongrass, thick bottom third only, outer layers discarded, inner part bruised
  • 2 salam leaves (optional)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

Spice Paste

  • 3 candlenuts, roughly chopped
  • 1 in (21/2 cm) fresh galangal, peeled and sliced
  • 1 in (21/2 cm) fresh kencur root, peeled and sliced
  • 1 in (21/2 cm) fresh turmeric, peeled and sliced, or 1 teaspoon ground turmeric
  • 2–3 red finger-length chilies, deseeded
  • 8–10 shallots, peeled
  • 6 cloves garlic, peeled
  • 2 cloves
  • 2 teaspoons coriander seeds or 1 teaspoons ground coriander
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg or ground nutmeg
  • 1 teaspoon dried shrimp paste (trasi), dry-roasted

Method :

  1. Clean and cut the duck or chicken into serving pieces, then dry with paper towels.
  2. Make the Spice Paste by grinding all the ingredients in a mortar or blender until fine, adding a little oil if necessary to keep the mixture turning.
  3. Heat the oil in a wok over high heat and stir-fry the Spice Paste until fragrant, about 1 minute. Add the duck or chicken pieces and stir-fry for about 3 minutes. Add the coconut milk, lemongrass, salam leaves, salt and pepper, mix well and bring to a boil. Reduce the heat to medium low and simmer uncovered, turning frequently, until the duck or chicken pieces are tender and the sauce has thickened, 30 to 35 minutes. Remove from the heat. Garnish with Crispy Fried Shallots and serve with fragrant steamed rice.

Serves 6 to 8
Preparation time : 30 mins
Cooking time : 40 mins

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Source :
The Food of Indonesia
Delicious Recipes from Bali, Java and the Spice Islands
by Heinz von Holzen & Lother Arsana
photos by Heinz von Holzen

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See also Indonesian Recipe “Buginese Chicken Stew Recipe – Resep Ayam Masak Bugis”