Bebek Goreng

Spice-marinated whole duck slow-cooked until tender then deep-fried until the skin shatters, a Javanese delicacy.

Ingredients

• 700g tempeh
• 300g fried shallot crackers (krupuk)
• 1 tbsp sliced shallots
• 1/2 tsp coriander seeds
• 2 tbsp neutral vegetable oil
• 1 cup long beans, sliced
• a handful of fresh Thai basil, chopped
• a generous spoonful of lime wedges
• 500ml tamarind water
• a pinch of ground turmeric
• 1 cup cherry tomatoes, sliced
• a generous spoonful of roasted peanuts

Instructions

1. 1

   Pat the chicken thighs dry, season generously with salt, pepper, and ground turmeric, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat coconut oil in a wide pan or heavy pot over medium-high heat and sear the chicken thighs until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced galangal and sliced lemongrass over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the ground cumin and bean sprouts, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the chicken thighs to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the chicken thighs is tender and cooked through, roughly 2 hrs.

7. 7

   Stir in the coconut cream, taste, and adjust the seasoning with salt and pepper as needed.

8. 8

   Scatter over the Thai basil and serve hot alongside fried shallot crackers (krupuk).

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