Ingredients
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Roasted duck (Cut into serving size) -
500 grams
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Cooking oil - 8 tablespoons
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Ginger flower (bunga kantan,
sliced) - 1 stalk
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Lime leaves - 3 pieces
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Coconut milk - ˝ cup
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Water - ˝ cup
-
Sugar - 1 tablespoon
-
Salt to taste
Spices (Blend to paste)
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Shallots - 120 grams
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turmeric - 20 grams
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Belachan - 15 grams
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Garlic - 6 cloves
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Lemongrass - 2 stalks
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Red chili - 8 pieces
Method
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Heat 8 tablespoons of cooking oil
in wok, sauté blended spices to fragrant and oil turn red and
surface to the top.
-
Add ginger flower and lime leave,
stir fry for a while to bring out the aroma. Add Roasted duck,
water and coconut milk and bring to a gentle boil.
-
Turn to low heat and simmer for 20
minutes, season with salt and dish up.
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Serve with rice or bread.
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