indonesian food
FRIED DUCK CREMES/CRISPY
bebek goreng kremes
bebek goreng kremes
ala
HOTkitchens76
materials :
1 young ducks, cut into 4 parts
3 tablespoons tamarind water
1 teaspoon salt
3 tablespoons oil for sauteing
1cm galangal, crushed
500ml water
oil for frying
spice to be refined:
8 cloves of garlic
3 grains of red onion
1/2 teaspoon coriander
1/2 teaspoon cumin
7 pieces of cayenne pepper
2cm turmeric
4cm ginger
4 pieces of orange leaves
1 teaspoon salt
1/2 white sugar
cremes / crispy:
4 tablespoons of flour starch
salt to taste
1 egg yolk
80ml water
how to make it let's do it
1. coat duck with tamarind juice and salt, let stand for 15 minutes. then rinsed with water, drain and set aside
2. heat the cooking oil, saute seasoning was crushed, galangal, and lemongrass until fragrant. pour the water and add the duck. stir, and cook until soft and lift
3. for cremes / crispy: Mix flour starch, salt, egg yolks, and water. fry until cooked and crispy. remove and drain. serve duck with cremes / crispy earlier
3 tablespoons tamarind water
1 teaspoon salt
3 tablespoons oil for sauteing
1cm galangal, crushed
500ml water
oil for frying
spice to be refined:
8 cloves of garlic
3 grains of red onion
1/2 teaspoon coriander
1/2 teaspoon cumin
7 pieces of cayenne pepper
2cm turmeric
4cm ginger
4 pieces of orange leaves
1 teaspoon salt
1/2 white sugar
cremes / crispy:
4 tablespoons of flour starch
salt to taste
1 egg yolk
80ml water
how to make it let's do it
1. coat duck with tamarind juice and salt, let stand for 15 minutes. then rinsed with water, drain and set aside
2. heat the cooking oil, saute seasoning was crushed, galangal, and lemongrass until fragrant. pour the water and add the duck. stir, and cook until soft and lift
3. for cremes / crispy: Mix flour starch, salt, egg yolks, and water. fry until cooked and crispy. remove and drain. serve duck with cremes / crispy earlier
No comments:
Post a Comment