Botok Bakar Rendang Bebek
duck rendang wrapped in banana leaf

1 duck
1 tsp salt
1 tsp juice
750 ml coconut milk (from 1 1/2 coconut)
2 cm lengkuas / laos
2 serai / sereh / lemongrass
2 kunyit leaf
4 jeruk purut leaves
2 tsp salt
1 tsp palm sugar
8 banana leaf

15 red cabai keriting (curly cayenne pepper)
6 red lomboks
13 shallots
6 cloves of garlic
2 cm jahe/ginger
5 kemiri/candlenuts
1/2 tsp pepper
2 tsp ketumbar

Cara membruat:
Cut the duck into 24 pieces. Rub the duck with the lime juice and the salt and let it marinate for 15 minutes. Pound or grind the ingredients for the bumbu into a paste. Finely chop the serai and the kunyit leaf. Remove the veins from the jeruk purut.
Heat in a pan the coconut milk together with the bumbu, the laos, the serai, the kunyit leaf, the jeruk purut, the salt and the palm sugar and bring it to the boil while stirring.
Then add the duck and cook, while stirring, until halfdone and until the sauce has thickened. Then wrap the duck pieces with the sauce in banana leaf and fold it up like a package. Then steam the packets over medium heat for 90 minutes until the duck is done. Then bake or roast the packages over a charcoal fire until the leaf turns brown. Serve.

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