Indonesian Cuisine
Bebek Cabai Rawit Hijau Belimbing Wuluh (Duck in Green Chili and Starfruit Broth), Sour and Spicy and Totally Addictive
Prep
20 min
Cook
75 min
Servings
5
Level
Medium
A duck dish in broth with a fresh tang from belimbing wuluh (starfruit) and a bold kick from coarsely crushed green bird's eye chilies. This sour-spicy combo makes the savory duck meat even more delicious and so addictive you'll want to slurp up every last drop of broth. Perfect served with warm rice on a cold day, or whenever you need a fresh, energizing meal.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 whole duck meat, cut into 8-10 pieces
- 1500 ml coconut water or plain water, for boiling
- 3 leaves bay leaves
- 3 inch piece galangal, bruised
- 2 stalks lemongrass, bruised
- 8 pieces belimbing wuluh (starfruit), thinly sliced
- 15 pieces green bird's eye chilies
- 8 shallots
- 5 cloves garlic
- 3 candlenuts, toasted
- 3 inch piece turmeric
- 2 inch piece ginger
- 2 pieces green tomatoes, roughly chopped
- 1 tsp granulated sugar
- 2 tsp salt
- 1 tsp powdered broth seasoning (optional)
- 5 tbsp oil, for sautéing
- 1 handful Thai basil leaves
🛒 Products You Might Need
Juicer Machines with 5.8" Large Chute, 2-in-1 Cold Press Juicer for Whole Vegetables Fruits 400W, Masticating juicer Easy to Clean Juice Extractor Machine for Making Nut Mike, Juice, Premium Gray
Vinino 2 Pack Mini Silicone Loaf Pans with Metal Reinforced Frame, 8-Cavity
Ninja Air Fryer Pro, 5 Qt, 4-in-1, Grey, AF141
$81.99
Pullman Loaf Pan with Lid, 2 Pack 2.2 LB & 1 LB Dough Capacity, Non-Stick Carbon Steel Bread Pan for Sandwich Bread and Sourdough Loaves, Square Toast Mold with Baking Tools, Gift-Ready Packaging
$24.28
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Boil the duck pieces together with the bay leaves, galangal, lemongrass, and a bit of salt in the coconut water until the meat is tender and no longer has a gamey smell, about 45-60 minutes. Set the broth aside — don't throw it away.
- 2 While the duck is boiling, grind the shallots, garlic, candlenuts, turmeric, and ginger into a fragrant, smooth spice paste.
- 3 Coarsely crush the green bird's eye chilies — don't crush them too finely so you can still feel the texture when you bite into them.
- 4 Heat the oil and sauté the spice paste until cooked and fragrant, a sign is when the oil starts to separate at the edges of the mixture.
- 5 Add the crushed green chilies and green tomatoes, sauté briefly until wilted and the aroma blends with the spice paste.
- 6 Add the boiled duck along with enough of its broth to taste into the sautéed spice mixture, and stir well.
- 7 Add the sliced belimbing wuluh, sugar, salt, and powdered broth seasoning. Cook over medium heat, stirring occasionally.
- 8 Let it simmer so the seasoning soaks into the duck meat for 15-20 minutes, then adjust the sour-spicy-savory taste to your liking.
- 9 Finally, add the Thai basil leaves, stir briefly until wilted, then turn off the heat. Serve hot with warm rice.
💡 Tips
• Boil the duck with young coconut water so the meat turns out more tender and less gamey compared to using plain water.
• Don't crush the green bird's eye chilies too finely so the spicy kick and texture come through more when you eat it.
• If you like it more sour, add more belimbing wuluh or squeeze a little lime juice in at the end of cooking.
• Don't throw away the leftover duck broth — use it as the soup base since it's already naturally savory from the meat stock.
📊 Nutrition Facts / serving
380
Calories (kcal)
26 g
Protein
24 g
Fat
9 g
Carbs
💬 Comments (0)
Log In to leave a comment!
🍽 More Recipes
Indonesian Cuisine
Rendang Daging Sapi (Indonesian Beef Rendang)
Indonesian Cuisine
Rujak Petis Khas Surabaya-Malang (Surabaya-Malang Style Shrimp Paste Fruit Salad), Fresh and Savory with Fermented Shrimp Paste
Indonesian Cuisine
Es Cendol Dawet (Iced Pandan Rice Flour Jelly Drink)
Indonesian Cuisine
No comments yet. Be the first! 😊