Bebek Ungkep Kunyit Garang Asem (Turmeric-Braised Duck in Tangy Spiced Broth), Fresh Sour and Spicy Flavors to Brighten Your Whole Day

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• 1 whole (cut into 8-10 pieces) duck
• 8 pieces, thinly sliced bilimbi (belimbing wuluh)
• 3 pieces, cut into chunks green tomatoes
• 10 pieces, left whole red bird's eye chilies
• 6 pieces, sliced diagonally red curly chilies
• 8 pieces, thinly sliced shallots
• 5 cloves, thinly sliced garlic
• 4 inch piece, smashed then sliced turmeric
• 3 inch piece, smashed ginger
• 3 inch piece, smashed galangal
• 2 stalks, smashed lemongrass
• 4 leaves bay leaves (daun salam)
• 5 leaves kaffir lime leaves
• 500 ml thin coconut milk
• 1 tsp beef or chicken bouillon powder
• 1 tbsp, shaved palm sugar
• 2 tsp (adjust to taste) salt
• 6 sheets, for wrapping banana leaves
• 2 pieces, juiced for the initial marinade lime
• 3 tbsp, for sautéing cooking oil

👩‍🍳 Instructions

1. 1 Wash the duck pieces thoroughly, rub with lime juice and a little salt, massage well, then let sit for 20 minutes to remove the duck's distinctive odor. Rinse again under running water.
2. 2 Boil the duck in boiling water together with 2 bay leaves and an inch piece of galangal for 20 minutes to tenderize the meat and remove any remaining odor. Remove, discard the boiling water, and set the duck aside.
3. 3 Heat the oil and sauté the sliced shallots and garlic until fragrant and softened.
4. 4 Add the turmeric, ginger, galangal, lemongrass, bay leaves, and kaffir lime leaves. Sauté until the aroma of the spices is strong.
5. 5 Add the bird's eye chilies, red chilies, green tomatoes, and bilimbi. Stir briefly until softened and releasing the fresh signature aroma of garang asem.
6. 6 Pour in the thin coconut milk, then add the salt, palm sugar, and bouillon powder. Cook over low heat, stirring occasionally so the coconut milk doesn't curdle.
7. 7 Add the boiled duck pieces into the seasoning mixture, stir gently until the seasoning evenly coats the meat. Cook for about 10 minutes, then turn off the heat.
8. 8 Take a sheet of banana leaf, place 1-2 pieces of duck along with the broth and seasoning on it, wrap neatly like pepes (banana-leaf parcels), then secure both ends with toothpicks or bamboo skewers.
9. 9 Steam the duck parcels for 45-60 minutes over medium heat so the seasoning fully penetrates down to the bone and the meat becomes even more tender.
10. 10 Remove from the steamer, unwrap the parcels, and serve the warm garang asem duck straight from the banana leaf alongside hot steamed rice.

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📊 Nutrition Facts / serving

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