Duck in chilli sauce (with coconut)

Bebek Bumbu Cabé II

Preparation info
  • to serve


    • Difficulty


Appears in

By Sri Owen

Published 1980

  • About


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


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