Rendang Itik Kuala Pilah (N9)

 This is also another dish I would like to try cooking.


Serves 10-15

Ingredients (A)
1/2 cup cooking oil
1 1/2 kg duck
3 cm galangal
2 pcs tamarind peel
4 cups coconut milk
4tbs kerisik
kaffir lime leaves and salt to taste

Ingredients(B) (to toast and grind)
10 pcs dried chillies
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp black peppercorns

Ingredients (C) (to grind)
5 shallots
3 garlic
3cm ginger
2 stalks lemon grass
3cm fresh turmeric
1 1/2 cm belacan Melaka (shrimp paste)

Heat the oil in the wok, saute all ingredients B until the aroma rises.

Add the duck meat, ingredients C, galangal tamarind peel and kerisik.  Cook until ingredients are integrated and begins to boil.

Simmer the duck until it becomes tender and the gravy thickens.

Add kaffir lime leaves and salt to taste.  Slow down the fire and cook until the gravy becomes thicker.

Ready to serve.