Рет қаралды 67,193
ASSALAMUALAIKUM..WR WB
The cuisine of Pecking Duck originating from the country of the Chinese bamboo curtain has indeed been recognized as famous throughout foreign countries.
processed red and fragrant duck poultry are also sold in Indonesia.
but there are ingredients that are doubted by Muslims with the use of wine and wine.
here the recipe see will give the recipe for DUCK PECKING but omit ingredients that if you doubt you are Muslim.
without diminishing respect for the ancestors of the origin of this menu, the recipe we see will not change the original recipe but only want to find safety for Muslims in particular without spoiling the taste.
INGREDIENTS :
1 duck clean
A. Stew:
2000 Ml of water
cinnamon
3 deaf / star anise
7 cloves
5 bay leaves
2 spoons of soy sause
1 spoon of whole black pepper
1 slice brown sugar
2 mandarin orange
HOW to cook :
All ingredients are boiled together with high heat, wait for the duck to boil for about 10 minutes while pouring boiled water.
remove the duck from the pan. wait for the boiled water to cool, soak the duck again for 4 hours.
B. Marinated seasoning in duck stomach
3 spoons of oyster sauce
2 tablespoons of salt
5 garlic
3 chopped green onions
1 spoon of black pepper
10 cm ginger
2 tablespoons of powdered NGOHIONG seasoning
How to cook :
Puree the spices, mix together. Put into the duck belly. Lock the duck belly with a skewer / stick.
C. Spices outside / marinated duck body
1 slice brown sugar
3 spoons of Hoisin sause
2 lime / lemon slices
1000 ml of water
1/3 beets (so that the duck turns red)
*** originally using Angkak & Wine
2 tablespoons dark yellow food coloring
1 spoon of Ngohiong
7 cm grated ginger
how to cook :
all the spices mixed, let stand 2-3 hours.
Strain and boil. Hot pour it over the body of the duck & the duck is soaked for 3-4 hours.
hang the duck 1 night / 18 hours.
duck ready to roast.
Peking duck sauce:
300 ml of water
3 spoons of Hoisin sauce
1 spoon chili sauce (if desired)
1/2 spoon of tapioca flour, melted
good luck
wassalamualakum wr wb
Kind regards
RECIPES SIMAK