Singgang Hulu - Queensland Art Gallery
Singgang Hulu - Queensland Art Gallery
Singgang Hulu - Queensland Art Gallery
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Method<br />
- Fry all ingredients except Kerutub paste in a wok with oil until fragrant.<br />
- Add some water and Kerutub paste into the fried ingredients and<br />
mix evenly.<br />
- Remove from heat and set aside.<br />
- Rub this mixture all over the boiled duck and marinate for 1 1/2 hours.<br />
Part 3: Ingredients<br />
- 500 ml Coconut milk<br />
- 500 ml Water<br />
Method<br />
- Place marinated duck into pot, fill pot with coconut milk and water.<br />
- Boil duck in coconut milk mixture for 20 mins.<br />
- Remove duck from pot and set aside.<br />
Part 4: Percik Gravy Ingredients<br />
- 2 1/2 litre Undiluted coconut milk (separated into 2 litre and 1/2 litre)<br />
- 2 tbsp Gulai darat spice paste<br />
- 1/2 tbsp Kerutub spice paste<br />
- 5 pcs Cinnamon sticks<br />
- 5 pcs Cloves<br />
- 5 pcs Star anise<br />
- 5 pcs Cardamom<br />
- 250 gm Shallots (peeled and sliced thinly)<br />
- 1 bulb Garlic (peeled and sliced thinly)<br />
- 2 pc Yellow onion (blended)<br />
- 4 tbsp Cooking oil<br />
- Salt and sugar to taste<br />
Method<br />
- Heat up wok with oil and sautee spices, shallots and garlic until golden.<br />
- Add in Kerutub paste and Gulai darat paste and stir until fragrant.<br />
- Stir in 2 litres of coconut milk and let it simmer for 20 mins.<br />
- Add in yellow onion and continue to stir on medium heat until<br />
mixture thickens.<br />
- Add salt and sugar to taste. Remove from heat temporarily.<br />
- Remove 1/3 of mixture into a bowl and add in balance of uncooked<br />
1/2 litre coconut milk to thin out this mixture.<br />
- Balance of 2/3 of mixture in wok will now continue to be stirred<br />
till it thickens more.<br />
- Remove and set aside.<br />
Part 5: Ingredients<br />
- 1 stalk Sugarcane (will be used as skewer and therefore needs to<br />
be longer than the length of the duck, skin removed)<br />
- Thin Percik gravy (150ml)<br />
- Thick Percik gravy (100ml)<br />
- Prepared duck, Itik serati (whole duck)<br />
Method<br />
- Prepare hot grill.<br />
- Skewer the duck with the stalk of sugarcane.<br />
- Grill duck for 5 mins to dry out the skin.<br />
- Remove duck from grill to baste with thin Percik gravy.<br />
- Place duck back to grill for 5 mins.<br />
- Repeat the basting and grilling process twice.<br />
- Once duck is cooked, remove from grill and coat with thin Percik gravy.<br />
- Put the duck back to grill for another 3 mins.<br />
- Remove duck from grill and set aside to cool.<br />
- Remove sugarcane before serving.<br />
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