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Ingredients
- Serves 2-4 people
Duck Marination:
1 duck
1 lime
7 g salt
1 L cooking oil
Ground spices:
20 g coriander4 g pepper
12 g galangal
14 g turmeric
14 g ginger
50 g garlic
50 g shallots
15 g candlenut
3 kaffir lime leaves
3 bay leaves
Seasoning:
10 g salt
16 g sugar
10 g chicken stock powder
100 g grated coconut
1500 ml water
30 ml cooking oil
Pencit Chilli Sauce:
100 g young mango
10 g garlic
10 g shallots
10 g red cayenne pepper
8 g sugar
17 g brown sugar
3 g salt
Complementaries:
white rice
raw vegetables, optional
Bebek Sinjay (Sinjay Duck)
Madura, East Java is famous for many things and cuisine. One of the most sorted after is the Bebek Sinjay. This fried and crispy Sinjay Duck wowed the masses when the duck shop opened in 2003. With the unique technique of cooking delicious tasting ducks with spices that penetrate the bone, it didn't take long for Bebek Sinjay to become a firm favorite.
- Medium
- 60 min
- 50 min
- 15 min
- 5 steps
- 29 Ingredients
- Medium
- 5 steps
- 29 Ingredients
- 60 min
- 50 min
- 15 min
Directions
-
Marinate the duck
Cut the duck according to preferred size, then wash and remove the duck tail, claws, and head.
After the duck is cut, marinated with salt and lime juice to reduce the gamey smell of the duck.
Remove the duck tail, as it has a very gamey and unpleasant smell.
Duck may be substituted with chicken for this recipe.
-
Prepare the spice paste
Puree the ground spices ingredients into a paste.
Saute the paste with lemongrass, bay leaves, and kaffir lime leaves over medium heat for about 15 minutes, stirring constantly .
-
Add the duck
After the spices are cooked, add the marinated duck while stirring until the duck changes color.
Then add water and seasoning. Cook until the water boils.
-
Add the grated coconut
- Once the water is boiling, add the grated coconut and cook the duck again until the water is reduced and the duck is cooked, or about 40 minutes, stirring constantly.
-
Fry the duck
Prepare hot oil over medium heat and take only the duck out of the broth and fry the duck until golden brown. Drain the oil and set aside.
Strain the spices left in the broth and fry in the oil until golden brown, then strain the spices and drain the excess oil.
-
Making pencit chili sauce
Peel the mango and julienne into matchstick size and set aside.
Grind garlic, shallots, red cayenne pepper, sugar, brown sugar and salt into a paste.
Add the chopped mango while grinding and stir until everything is well blended.
Plate and Serve!
- Prepare a serving platter, scoop white rice onto the platter, place the fried duck next to the rice, and sprinkle with the remaining serundeng.
- Serve with the chili sauce.
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Ingredients
- Serves 2-4 people
-
Duck Marination:
1 duck
-
1 lime
-
7 g salt
-
1 L cooking oil
-
Ground spices:
20 g coriander -
4 g pepper
-
12 g galangal
-
14 g turmeric
-
14 g ginger
-
50 g garlic
-
50 g shallots
-
15 g candlenut
-
3 kaffir lime leaves
-
3 bay leaves
-
Seasoning:
10 g salt
-
16 g sugar
-
10 g chicken stock powder
-
100 g grated coconut
-
1500 ml water
-
30 ml cooking oil
-
Pencit Chilli Sauce:
100 g young mango
-
10 g garlic
-
10 g shallots
-
10 g red cayenne pepper
-
8 g sugar
-
17 g brown sugar
-
3 g salt
-
Complementaries:
white rice
-
raw vegetables, optional
Nutrition
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