Today we want to cook dangin duck, especially because I keep this type of animal, there are two types of duck that I keep. The most laying duck among other ducks that I will cut for cooking is this type of duck'' we call it (itek pelati). First I slaughtered it after it died and then cleaned it, took the contents of the inside of the stomach and then boiled it with hot water and then removed the hair, after removing the feathers and then roasted for a while after that it was cut into pieces. into pieces.
here are some tips that I can show my friends all good luck.:
INGREDIENT
1 duck,1 coconut,1cup thick coconut milk Alittle oil for frying
SPICE
50 grams of coriander 1 tablespoon of white pepper (pepper) 3 tablespoons of cumin 1 tablespoon of cumin 6 grains of white cardamom 3 grains of lawang keeling (deaf) 1 grains of nutmeg 3 cloves of onion 5 cloves of garlic 10 dry red chilies 1 pinky cinnamon 1 little finger turmeric 1 pinky ginger 5 candlenut 1 lemongrass stalk 1 handful of temurui leaves 5 pandan leaves Salt to taste
HOW TO COOK
- Wash the duck and cut into pieces. Better yet, roast the whole duck slightly so the fat drips off, freshly sliced.
- lemongrass, cinnamon and temurui leaves, all spices are ground and mashed.
- Saute the ground spices until cooked, add the duck pieces. Add coconut milk until all the pieces of duck are submerged. Add lemongrass, cinnamon, and temurui leaves.
- Cook over low heat until cooked and the meat is tender.
To cook (sie itek cook puteh), do not use dry chili or pepper, and add 5 more candlenuts. While waiting for the food to be ready, I finish here by thanking all of you.
