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.