bali-style fried duck.

Material:
Bebek Goreng:
1 tail (900 g) duck, cut into 4 parts
4 tablespoons vegetable oil
2 bay leaves
2 lime leaves
1 stalk lemongrass, crushed
Spices, puree:
2 cm fresh ginger
2 cm kencur
2 cm galangal
8 cloves garlic
1 teaspoon shrimp paste fried
1 / 2 tsp coriander
Pepper 1 tsp grain
1 tsp sugar
2 tsp salt
Complement:
Sambal Matah *)
Long Beans Urap

How to make:
# Stir Smooth duck with spices until blended. Let stand for several hours.
# Heat the oil, put the duck marinated, bay leaves, lime leaves and lemongrass.
# Stir until the duck stiff and discolored.
# Pour water, cook over low heat until tender duck meat. Lift, chill.
# Heat the oil much over medium heat, cooking until the duck dry. Remove and drain.
# Serve with Sambal Kacang Urap Matah and Long.

For 4 people

*) Sambal Matah
Material:
3 tablespoons vegetable oil
1 teaspoon shrimp paste
3 red onions, sliced thin
2 cloves garlic, thinly sliced
3 pieces of red cayenne pepper, thinly sliced
2 lime leaves, thinly sliced
1 stalk lemongrass, white part, thinly sliced
1 / 2 teaspoon salt
Lemon juice 1 egg, take the water

How to make:
# Heat oil, fried shrimp paste until fragrant. Lift.
# Stir in other ingredients until blended.
# Give lime juice and stir well.
# Serve.

For 8 people