Bebek Lado Ijo

Serves 4

Gee, I have been away for quite a while, sorry for that. The past week went with many bad weathers, making me unwell whilst I had so many deadlines to catch. As usual, I will give some useful tips to make up with my readers :P.

Tips:
Don’t throw away the water where you cleansed the rice and also don’t throw away the water for cleaning the meat. Water them to your plants and you will see the magic. They will blossom and the fruit will be sweeter. I will give you prove…


My big fat juicy green chili..he..he..he..

Bebek lado ijo/green chili duck, is my husbands favorite food from Payakumbuh-Padang. It’s very delicious and sometime I have to control my self from eating too much. This is a recipe that I will only cook during green chili season, now.., when it becomes abundant and cheap.

Ingredients:
½ duck
1 lemon
450 gr green chilis
1 cup water
5 candle nuts
½ medium onion
3 garlic
2 cm ginger
2 cm galangel
½ tsp tumeric
½ tsp pepper
1 tsp sugar
2 tsp salt
2 lemon grass
3 kefiir lime leaves
½ tbs pitless tamarind

How to prepare:
– cut the duck into prefered pieces, marinate it with lemon juice, set aside for 10 minutes
– fry the duck until crispy, set aside
– make a paste of candlenuts, garlic, onion, and ginger, saute the paste until fragrant
– blender the green chilis with water and add the paste to the pan
– cut the galangal into thin slices, set aside
– cut the lemon grass into 3 pieces and crush the underpart of the stem
– add the galangal, lemongrass, and kefir lime leaves into the pan
– dilute the tamarind with hot water and add into the pan
– add the salt and sugar
– add the fried duck and cook for another 40 minutes or until the oil separates from the green curry
– serve with some salad

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