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

Bebek Sinjay (Sinjay Duck)
Recipe Courtesy of
Darmawan

Bebek Sinjay (Sinjay Duck)

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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

  1. 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.



  2. 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 .

    Prepare the spice paste


  3. 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 duck


  4. 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.


  5. 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.



  6. 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.

    Making pencit chili sauce


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.
Plate and Serve!
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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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