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Tuesday, April 15, 2014

Bebek Goreng Crispy Dengan Tumis Sayuran (Crispy Duck with Stir-Fried Vegetables)



In Indonesian & English

Bahan
Bahan utk bebek:

  • 600 gr Fillet dada bebek, Garam
  • Lada bubuk & Cabai bubuk secukupnya
  • Maizena & Minyak goreng secukupnya
Campuran Saus-campur semua bahan:

  • 1 sm Saus sambal, 2 sm Saus tiram
  • 1 sm Kecap ikan, ½ sm Kecap asin
Sayuran:

  • 2 Daun bawang-iris, 5 Jagung muda-ptg2
  • 1 Wortel-iris, ¼ cup Rebung iris
  • 4 Tomat cherry-belah 2
Bahan lain:

  • 3 sm Minyak goreng+1 st Mentega
  • 1 st Maizena+1 sm Air, 20 Daun kemangi
  • 3 (8 gr) Baw.putih-cincang, 150 ml Kaldu
  • 3 Baw.merah-iris, 20 gr Temu kunci-iris
  • ½ st Lada putih-tumbuk kasar, 1 st Gula
  • 2 Cabai merah & 2 Cabai hijau-iris
  • 4 Rawit-iris (opsional)

Cara membuat

  • Lumuri bebek dng garam, lada & cabai bubuk secukupnya. Tutupi & biarkan di kulkas selama 4-5 jam. Lumuri bebek dng maizena, sisihkan. Panaskan minyak yg cukup banyak di wajan/pan dalam dng api besar. Kecilkan suhu ke sedang, mskkan bebek ke wajan dng sisi yg berkulitnya menghadap ke bawah. Goreng bebek sampai menjadi crispy. Balik bebek & goreng lagi hingga tingkat kematangan yg diinginkan. Angkat bebek & tiriskan di kertas penyerap minyak. Biarkan sedikit mendingin, iris2 bebek. Sisihkan.
  • Tumis bawang putih, bawang merah & cabai2 dng 3 sm minyak goreng & mentega di atas api sedang sampai harum. Mskkan wortel, jagung muda, temu kunci & rebung, aduk ± 2 mnt. Beri campuran saus, aduk selama ± 1 mnt. Tuang kaldu kmd didihkan. Bumbui dng gula & lada tumbuk. Mskkan campuran maizena & air, aduk rata utk mengentalkan kuahnya. Beri kemangi, daun bawang & tomat, aduk sebentar saja kmd angkat dari api.
  • Letakkan bebek iris crispy di piring saji kmd tempatkan tumis sayuran di sekeliling bebek. Hidangkan dng bakmi atau nasi hangat.

Ingredients
Duck ingredients:

  • 600 gr Duck breast fillet, enough Salt
  • enough ground Pepper & Cayenne pepper
  • enough Cornstarch & frying Oil
Sauce mixture-combined all:

  • 1 tbsp Chili sauce, 2 tbsp Oyster sauce
  • 1 tbsp Fish sauce, ½ tbsp Soy sauce
Vegetables:

  • 5 Baby corns-cut, 2 Green onions-sliced
  • 4 Cherry tomatoes-halved, 1 Carrot-sliced
  • ¼ cup sliced Bamboo shoots
Other ingredients:

  • 3 tbsp fry.Oil+1 tsp Butter, 1 tsp Sugar
  • 1 tsp Cornstarch+1 tbsp Water
  • cloves (8 gr) Garlic-minced
  • 3 Shallots-sliced, 20 leaves Basil
  • ½ tsp White pepper-coarsely ground
  • 2 Red chilies & 2 Green chilies-sliced
  • 4 Bird`s eye chilies-sliced (optional)
  • 150 ml Broth, 20 gr Fingerroot-julienned

Directions

  • Season the duck generously with salt, ground pepper & ground cayenne pepper; cover & allow sitting in the fridge for 4-5 hours. Coat the duck with enough cornstarch; set aside. Heat lots of cooking oil in a wok/deep pan over high heat. Reduce the heat to medium; put in the duck, skin side down. Fry until it becomes crispy. Flip it over & fry until it is cook to desired degrees of meat doneness. Remove from the heat; drain in a paper towel. Let it cool down a bit & then slice it up. Set aside.
  • Saut√© minced garlic, sliced shallots & all chilies with 3 tbsp of frying oil & butter over medium heat until fragrant. Stir in the carrot, baby corns, fingerroot & bamboo shoots for ± 2 minutes. Pour in the sauce mixture; toss for 1 min. Put in the broth; bring it to a boil. Season with sugar & white pepper. Stir in the cornstarch & water mixture to thicken the gravy. Add in basil leaves, green onions & tomatoes; toss for a while & then remove it from the heat.
  • Place sliced crispy duck in serving plate and then place the stir-fried vegetables around. Serve with warm noodles or steamed rice.

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