RENDANG ITIK SALAI DENGAN PUCUK MANIS

Serves 4 For blending together

2 large onions 4 cloves garlic

2 inch ginger

2 inch galangal

2 inch fresh turmeric 2 stalks lemongrass

For cooking

5 tbsp oil, for frying

6 tsp chilli paste (cili boh)

2 tsp aniseed powder

2 tsp cumin powder

2 tsp coriander powder

4 tbsp kerisik

1 tbsp asam jawa, mixed with 50ml water

1kg smoked duck breast 200g pucuk manis 120ml thick coconut milk salt and sugar to taste 2 turmeric leaves, sliced finely a few pieces duck skin, deepfried till crispy

To make

In a blender, blend all the ingredients for blending till it forms a paste.

In a kuali on medium heat, add oil and fry chilli paste and blended ingredients until aromatic and slightly dry.

Add the aniseed powder, cumin powder, coriander powder and kerisik and stir to mix evenly.

When the mixture is evenly distributed, add the air asam jawa (tamarind juice that remains after you remove the tamarind seeds from the water) and cook until the gravy dries slightly.

Add the duck breast and pucuk manis and stir until gravy coats the meat and vegetable.

Then add thick coconut milk, and on low heat, keep stirring the mixture until the liquid evaporates and you get a dry-ish rendang.

Once it dries up, add salt and sugar to taste. Remove from the heat, garnish with sliced turmeric leaves and duck skin and serve hot.