Bebek Mropol
A dish made with whole duck and coconut milk.
contains glutencontains meat
Ingredients
US
Metric
- 1 whole duck, cut into pieces
- 2 cans of coconut milk
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 4 bay leaves
- 4 cloves of garlic, minced
- 4 shallots, minced
- 2 red chilies, sliced
- 10 ml salt
- 5 ml sugar
- 5 ml tamarind paste
Steps
- Heat up a large pot over medium-high heat, and add the duck pieces skin side first to render the fat. Flip and cook until the duck is browned on all sides.
- Add the minced garlic, shallots, and sliced chilies to the pot, and stir-fry for a few minutes until fragrant.
- Pour in the coconut milk, and add the lemongrass, kaffir lime leaves, bay leaves, salt, sugar, and tamarind paste. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the duck is tender and the sauce has thickened.
- Serve the Bebek Mprol hot with a side of white rice.
Nutrition (estimated, per serving)
| Calories | 141 |
|---|---|
| Protein | 7.4 g |
| Fat | 6.5 g |
| Carbs | 14.2 g |
| Fiber | 0.4 g |
| Sodium | 1742 mg |
Source
based.cooking (community recipes, public domain) — unlicense