Bebek cabe hijau is a Padang dish that’s also known as itiak lado mudo. Here, the duck is boiled and subsequently stir-fried in a paste of green chillies, shallots, garlic, and other spices.
- 1 duck (weighing around 1 kg), cut into 8–10 pieces
- 1 lime/lemon, extract the juice
- 0.5 tsp white pepper powder
- 1 turmeric leaf (optional)
- 1 cm fresh turmeric (optional)
- 4 cm fresh ginger, peeled, bruised
- 4 cm galangal, peeled, bruised
- 4 kaffir lime leaves
- 2 Indonesian bay leaves (daun salam)
- 1.5 lt water
- 100 gr curly green chillies (or big green chillies), remove the stalk, chopped
- 8 shallots, peeled, chopped
- 4 cloves garlic, peeled, chopped
- 4 candlenuts, chopped
- 1 onion, peeled, sliced
- 2 cloves
- 2 star anise
- 3 cardamoms
- Salt to taste
- 4 tbsp cooking oil
- Rinse the duck meat thoroughly, pat dry, and sprinkle with salt, white pepper powder and the lime/lemon juice. Rub thoroughly all over the meat and marinate it for around 15 minutes.
- When time’s up, rinse the duck meat all over again until it’s really clean.
- Place the meat in a cooking pot, add the water, salt, turmeric leaf, turmeric, ginger, galangal, kaffir lime leaves and daun salam.
- Heat over medium high flames until it boils, then reduce the heat to medium low. Cover the pot and boil the duck for about 45 mnts to 1 hour (depending on the meat). Skim the scum regularly to avoid an unpleasant taste, and add hot water if necessary.
- Using a blender or food processor, blend into a fine paste: green chillies, shallots, garlic and candlenuts.
- In a wok or non-stick cooking pot, heat the cooking oil over medium high heat and fry the onion until fragrant, around 4 minutes.
- Add the cloves, star anise and cardamoms. Fry for another 2 minutes.
- Add the spice paste and fry for around 4 – 5 minutes until it smells fragrant and nicely cooked.
- Add the duck meat (and all the herbs inside, optional) and ladle some of the broth to the duck spice mix (around 300 ml).
- Adjust the seasoning.
- Cook further until the liquids are evaporated and the meats are tender, around 15-20 minutes.
- If the liquid has evaporated, but the meat is still tough, add a little bit more broth.
- When the meat is tender and the oil is separated forming a shinny green chilli gravy, the duck is done.
- Transfer the dish onto a serving plate and enjoy!
- The amount of green chillies can be reduced or added, according to your preference.
Keywords: Spicy, candlenuts, star anise, cardamom