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Making the Seasoning

  • Bird's Eye Chili, finely chopped 10 g
  • Shrimp Paste, roasted 6 g
  • Coriander Powder 5 g
  • Lesser Galangal, peeled and chopped 20 g
  • Ginger, peeled and chopped 20 g
  • Kaffir Lime Leaf, cleaned and finely sliced 5 g
  • Nutmeg Powder 2 g
  • Pepper, grinded 1 g
  • Galangal, peeled and chopped 20 g
  • Lemongrass, finely chopped 20 g

How to Make Bebek Betutu

  • Red Seasoning Base 45 g
  • Young duck whole, cleaned 1 kg
  • Green Cassava Leaf, boiled and chopped 100 g
  • Cooking Oil 20 g
  • Banana Leaf 1 pc
  • Sugar 6 g
  • Salt 10 g
  1. Making the Seasoning

    • Mix well all ingredients.
  2. How to Make Bebek Betutu

    • Mix Knorr Red and Yellow Bumbu Bases with other pre-mixed ingredients, set them aside.
    • Take half portion of mixed ingredients to rub the duck and leave for about 30 minutes.
    • Saute another half portion of mixed ingredients, add in cassava leaf and bit water. Cook on low heat until the leaf soft.
    • Stuffed cassava leaf into the body of the duck and then tight together with toothpicks. Rub the remaining sauce onto the surface of the duck and underneath skin. Wrap it up with banana leaves and steam for about 1.5 to 2 hours.
    • Then roast in the oven for about 2 hours at 180°C.
    • Take out, open the banana leaf and serve.
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