An essential part of any travel experience is the opportunity to immerse oneself in the local culture and sample regional cuisine. Contrary to popular belief, the culinary delights from the island of Bali are a lot more complex than just a portion of fried rice topped with a few shrimp crackers!
Traditional Balinese cooking involves the use of different herbs and spices ground by hand into a fiery paste with a mortar and pestle. Culinary skills are passed down through each successive generation and meals in every Balinese household revolve around a staple diet of rice, which is seen as a gift from the Gods.
Duck is very popular for Balinese people. Having a tough texture, the Balinese people are very familiar with how to process it into popular Balinese cuisine such as Lawar, Jukut ares Bebek etc. Some tricks will be used to make it soft and delicious.
Mixed with Balinese spices combined with the right methods of cooking, duck dishes becomes one of the favorites on the menu for locals and foreigners alike due to having quite different texture compared with chicken.
The basic Balinese spices - we call them Base Gede - consist of all traditional Balinese spices such as turmeric, ginger, lemongrass, onion, shallot, wangen, salt, shrimp paste, galingale, salam leaf, gingerale, aromatic ginger and candlenut. It is a simple way for processing the duck.
Ingredients: 250 grams of young duck (cleshell salad), sambal campur (mixed chili sambal), sambal mentah (traditional Balinese sambal).
There are two methods for preparation to make the best yield.
The first method:
• Clean the young duck and cut through the middle, but keep it in one whole.
• Boil the young duck and mix in basa gede. Allow about 2 hours boiling (until the duck flesh becomes soft).
• When the young duck is cooked, then raise and let it drain.
• Prepare the pan and cooking oil, stir-fry the boiled duck until half done. Then raise and cut into two pieces.
The second method:
• Heat the cooking oil.
• The last half done fried duck cut into two pieces
• Dip the pieces of duck into the liquid spices mix.
• Fry the young duck pieces again until color changes and becomes golden yellow (crispy) and fragrant smelling.
• Raise and drain.
• Crispy fried duck is ready to serve with its condiments.
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