as I said yesterday, I will process the menu from the duck which I prepared yesterday ... it turned out that I missed the most important part of the menu, the spices from the duck without wasting time, I immediately asked for sir jaya's recipe from the seasoning. ... after getting the recipe I immediately prepared all the ingredients needed, and I will include a recipe from the spice
INGREDIENTS:
250gr large red chillies
40gr bird eye chillies
200gr shallots
50gr garlic
75gr ginger
75gr galangal (laos)
75gr tumeric
100gr candlenut
1tsp crushed black peppercorn
1tbsp crushed coriander seeds
40gr palm sugar
3/4 tbsp salt
3 bayleaves
150ml coconut oil
250mk water
PROCEDURE
1. combine all ingredients except tamarind juice, kaffir lime leaves, bayleaves, lwmongrass, oil and water in a food proccessor or stone mortar. grind until fine
2. transfer ground ingredients to pressure cooker and add remaining ingredients. bring to simmer
3. pressure cook at 15 psi for 30 minutes. start timing when full presure is reached. leave the cooker to cool for 20 minutes before opening
4. refrigerate spce paste overnight, then place childed spice into an ice cube tray and freeze. store frozen spice paste cubes in an airtight container in the freezer and use as needed
NOTE: you can use this same proccess to prepare individual spices such as chilles have and seed the chillies before grinding them finely.
after all the ingredients are ready, I immediately blend all the spices and saute the spices ... when the spices are fragrant, I immediately lower the duck and stir it while mixing white stock little by little ... when the water has shrunk, I just add coconut cream and stir it continuously so that the coconut cream does not break ... when the duck meat has softened it means the duck is ready to be served.
below is a photo of my activity today
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