Duck is also delicious when cooked in this way—which is essentially the Balinese equivalent of a spicy Rendang.
- 3 macadamia nuts or candlenuts, roughly chopped
- 1 in (2½ cm) fresh galangal, sliced
- 1 in (2½ cm) fresh kencur root, peeled and sliced (optional)
- 1 in (2½ cm) fresh turmeric root, peeled and sliced
- 1 teaspoon ground turmeric
- 2-3 red finger-length chilies, deseeded
- 8-10 shallots, peeled 6 cloves garlic, peeled
- 2 cloves
- 2 teaspoons coriander seeds
- 1 teaspoons ground coriander
- ¼ teaspoon black pepper
- ¼ teaspoon freshly grated nutmeg or ground nutmeg
- 1 teaspoon dried shrimp paste (trasi), dry-roasted
How to Make It
- Clean and cut the chicken or duck into serving pieces, then dry with paper towels.
- Make the Spice Paste by grinding all the ingredients in a mortar or blender until fine, adding a little oil if necessary to keep the mixture turning.
- Heat the oil in a wok over high heat and stir-fry the Spice Paste until fragrant, about 3 minutes. Add the chicken or duck pieces and stir-fry for about 5 minutes. Add the coconut milk, lemongrass, salam leaves, salt and pepper, mix well and bring to a boil. Reduce the heat to medium low and simmer uncovered, turning frequently, until the chicken or duck pieces are tender and the sauce has thickened, 30 to 35 minutes. Remove from the heat. Garnish with Crispy Fried Shallots and serve with fragrant steamed rice.