Bebek Betutu

Name: Bebek Betutu
Yield: 8
Ingredients: 10.0g Bird's Eye Chili, finely chopped; 6.0g Shrimp Paste, roasted; 5.0g Coriander Powder; 20.0g Lesser Galangal, peeled and chopped; 20.0g Ginger, peeled and chopped; 5.0g Kaffir Lime Leaf, cleaned and finely sliced; 2.0g Nutmeg Powder; 1.0g Pepper, grinded; 20.0g Galangal, peeled and chopped; 20.0g Lemongrass, finely chopped; 30.0g Royco Bumbu Kuning Serbaguna 600g; 45.0g Red Seasoning Base; 12.0g Knorr Chicken Powder Refill 1kg; 1.0kg Young duck whole, cleaned; 100.0g Green Cassava Leaf, boiled and chopped; 20.0g Cooking Oil; 1.0pc Banana Leaf; 6.0g Sugar; 10.0g Salt

This authentic Balinese cuisine is very famous. The combination of Balinese spices and Knorr Bumbu Dasar Merah dan Kuning Base make the dish unique in its flavor and definitely will always favourable.

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Making the Seasoning

Bird's Eye Chili, finely chopped 10.0 g
Shrimp Paste, roasted 6.0 g
Coriander Powder 5.0 g
Lesser Galangal, peeled and chopped 20.0 g
Ginger, peeled and chopped 20.0 g
Kaffir Lime Leaf, cleaned and finely sliced 5.0 g
Nutmeg Powder 2.0 g
Pepper, grinded 1.0 g
Galangal, peeled and chopped 20.0 g
Lemongrass, finely chopped 20.0 g

How to Make Bebek Betutu

Royco Bumbu Kuning Serbaguna 600g 30.0 g
Royco Bumbu Kuning Serbaguna 600g

1 3 Points

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Per Piece RP46,000

Per Carton (6) RP276,000

Royco Bumbu Kuning Serbaguna 600g added to cart

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Product not available.

List Price*
Red Seasoning Base 45.0 g
Knorr Chicken Powder Refill 1kg 12.0 g
Knorr Chicken Powder Refill 1kg

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Per Piece RP90,100

Per Carton (6) RP540,600

Knorr Chicken Powder Refill 1kg added to cart

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List Price*
Young duck whole, cleaned 1.0 kg
Green Cassava Leaf, boiled and chopped 100.0 g
Cooking Oil 20.0 g
Banana Leaf 1.0 pc
Sugar 6.0 g
Salt 10.0 g

Poultry

Main courses

Indonesian

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Preparation

Making the Seasoning
- Mix well all ingredients.
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.