Name: Duck in chilli sauce (with coconut) (Bebek Bumbu Cabé II)
Yield: to serve four
Cuisine: Indonesia
Ingredients: 6 shallots; 500 ml (1 pint) very thick santen (coconut milk); salt; 1 Kaffir lime leaf (if available); 1 salam leaf or bay-leaf; 1 blade, or a little powdered, lemon grass; ½ tsp cayenne pepper; 6 cloves garlic; 2 green chillis; 2 tsp ground ginger; 1 large onion; 1 stick cinnamon; 1 cup white malt vinegar; 1 duck, cut into 10 or 12 pieces

Preparation info

to serve
four

Difficulty
Easy

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

Ingredients

1 duck, cut into 10 or 12 pieces
1 cup white malt vinegar

Method

Boil the duck as you would for Bebek Bumbu Cabé without coconut—but only for half an hour.

Pound the shallots, garlic and chillis to a paste, and add to this the ground ginger. Put all the ingredients into the santen, and stir them. Put the boiled duck, with half a cup of stock, into a wok. Pour the spiced santen over it. Boil, stirring occasionally, until the sauce is very thick