Travel With Food: Bebek Goreng Yogyakarta

Stephanie Zheng
·Lifestyle Editor
·2-min read

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Over the past month, we have brought you on the journey to Thailand, Philippines and Singapore via food. In the last episode of this series, local celebrity personality Chef Bob will bring us to Indonesia, specifically to Yogyakarta, the homeground of the Bebek Goreng.

Bebek Goreng made by Chef Bob
Bebek Goreng made by Chef Bob

Bebek Goreng is basically fried duck, an Indonesian delicacy that, when done right, is juicy and tender on the inside, with an incredibly fragrant and crispy skin outside. Before it is deep fried, the duck meat is usually generously coated in spices such as garlic, ginger, turmeric, galangal, coriander and more.

Don’t let me hold you up! Check out the video below to learn how to make Bebek Goreng, and scroll further along for a list of ingredients and steps to make this incredible dish!

Ingredients

2 duck legs

500ml coconut water

1 lemongrass, bruised

4 kaffir lime leaves

To blend

6 shallots

3 cloves garlic

1 tbsp toasted coriander seeds

1/4 tbsp toasted white peppercorn

2cm young ginger

3cm blue ginger

2cm turmeric

3cm lemongrass

3 candlenuts

1 tbsp calamansi juice

Salt to taste

For the Sambal Korek

5 red chilli padi

2 green chilli padi

3 shallots

1 garlic clove

2cm roasted belachan

salt to taste

3-4 tbsp oil from frying the duck

Instructions

1) In a bowl, marinate duck legs with ground spices (Look out for bumbu, which is Indonesian for a blend of spices), lemongrass and kaffir lime leaves for 30 minutes. Set aside in the fridge. For optimum flavour, leave overnight.

2) Take out the marinated duck legs from the fridge after marination. Place content in a pot and add coconut water.

3) Bring the content to a boil, before lowering the heat to simmer for about 30 minutes or until the meat are tender.

4) Once cooked, leave the duck itself in the fridge, uncovered, for at least two hours. For best results, leave it overnight for the skin to be super dry. This will help to crisp up the skin considerably when fried.

5) Deep fry the ducks until crispy. Drain meat on a kitchen towel, and set the oil aside.

Part 2: Making the Sambal Korek

1) Grind chilies, salt, shallots, garlic and belacan. Pour hot oil from frying the duck. Mix and set aside.

2) Serve Bebek Goreng with Sambal Korek with fresh vegetables and herb of choice. Serve the duck with a bed of fluffy white rice.

Chef Bob’s Gastronomical Trail series will be taking a short break as we explore other continents. Till then, check out the link here for more food content!