Wednesday, 12 May 2010

Bebek pendang

This is Pauline's entry for PC #51:

Here is my entry for Paper Chef, it's called Indonesian style roast duck
with yellow rice and wasabi-cream soup. The dish is inspired by an
Indonesian dish called Bebek Pendang, which includes duck, ginger
and tomato sauce. I think the ginger and tomato sauce goes really well
together with the duck, it makes a great combination!

Bebek pendang (serving 2)

300 grams of duck meat
1 cup of tomato frito
1 cup of ginger sauce
sunflower oil
1 chili pepper, finely sliced

Heat a drop of oil in a frying pan, add
the finely sliced chili pepper. Roast the duck
in the pan for 3 minutes, add ginger sauce and
tomato frito. Stir well. Turn the heat down and
let the sauce thicken. Serve with yellow rice
and use a little coriander for garnish.

Wasabi-cream soup (serving 2)
1 small onion
3 cups of spinach leaves
a few leaves of coriander
2 cloves of garlic, pressed
1/2 cup of cream
1/2 cup of stock (e.g. chicken stock)
1 sachet of wasabi paste (add to taste)
sunflower oil for frying

Finely chop the onion, heat on medium fire
in a little oil. Add garlic, stir well. Add spinach
leaves to the frying pan, turn until all leaves are shrunken.
Put the mixture in a food processor and add coriander
leaves, stock and cream. Blend the ingredients until the
texture becomes smooth. Put the soup back into the
frying pan and heat before serving.


MyKitchenInHalfCups said...

That sounds excellent! I would love to have tried this ... and making a dish with these ingredients. I've never cooked duck.

Tricia said...

Sounds quite tasty - I'd love to try it!