Recipe for Spicy Duck Semur, The Variation of Stews that is Right in All Opportunities
This variety of spicy duck stew is definitely liked by stew lovers and spicy enthusiasts. Serve with stir-fried vegetables or vegetables to make it more complete. Here is the recipe!
Intrigued by the taste of spicy duck stew that is tasty and appetizing? Indonesia has a myriad of stew variations. Not only based on the type of ingredients, in every region that has stews has different characteristics.
The cuisine, which has a long process to produce stews, which permeates the main ingredient from the Netherlands. Cuisine using the old braising or boiled technique with these spices is known as smoor.
The Indonesian version of Semur is a dish whose main ingredients are cooked slowly with potatoes and seasonings, namely white spices, sweet soy sauce, bay leaves, cloves, and nutmeg. As the main ingredient, usually stews are formulated from chicken, beef, mutton, fish, tofu, tempeh, eggs, and even jengkol. The requirement for the stews to seep into the meat or the main ingredient is to cook over low heat for a long time.
This time the duck meat is very tasty so the main ingredient is spicy duck stew. Make sure you have washed the duck's cavity properly so that it doesn't emit an odor when cooked. Cook slowly over low heat so the duck meat is really soft and rich in flavor.
Come on, serve spicy duck stew for side dishes this weekend!
Material
1 duck, lunch, wash it clean
4sdm cooking oil
1 wide ginger, fine grated
3 sheets of bay leaves
2 lemongrass, sprinkled
1L of water
6sdm Bango Sweet Soy Sauce
Ground spices
8 red onion granules
4 cloves garlic
10 curly red chili fruit
5 red cayenne fruit
1sdt white pepper
3cm ginger
1sdm roasted coriander
1/2 sec cumin roasted
6cm turmeric
1 sec salt
How to make
- Remove the duck's head and claws. Cut the duck in small size into 20 parts. Set it aside.
- Heat cooking oil, sauté fine spices until fragrant. Add galangal, bay leaves and lemongrass. Saute until the spices are dry.
- Enter the duck pieces, stirring until the duck changes color.
- Pour water and Sweet Soy Sauce, cook until the flavor is absorbed and the duck is tender. Lift. Serve warm.