Recipe - Balinese Bebek Betutu with Moreish Chilli Oil 食譜 - 峇里島香料慢煮鴨配返尋味辣油

Recipe - Balinese Bebek Betutu with Moreish Chilli Oil 食譜 - 峇里島香料慢煮鴨配返尋味辣油

Bebek Betutu Being Unwrapped with Moreish Chilli Oil

峇里島香料慢煮鴨配返尋味辣油

Bebek Betutu係峇里島最具代表性嘅傳統菜式之一，通常用於慶典同特別場合。我哋為呢道經典菜式加入返尋味辣油，為慢煮香料鴨增添額外嘅層次同香辣風味。

材料（4-6人份）

主要材料：

  • 1隻 全鴨（約2公斤），清洗乾淨
  • 4湯匙 返尋味辣油
  • 香蕉葉 適量（用於包裹）

香料醬（Base Gede）：

  • 10瓣 蒜頭
  • 8粒 紅蔥頭
  • 6條 紅辣椒
  • 4條 鳥眼辣椒
  • 5厘米 薑
  • 5厘米 南薑
  • 3厘米 薑黃（或2茶匙薑黃粉）
  • 3條 香茅，只用白色部分
  • 5片 青檸葉
  • 2茶匙 蝦醬
  • 2茶匙 芫荽籽
  • 1茶匙 黑胡椒粒
  • 5粒 燭果（可用夏威夷果仁代替）
  • 4茶匙 阿洛酮糖 （非生酮低碳飲食人士可用 2茶匙 椰糖或棕櫚糖）
  • 鹽 適量

做法

  1. 將所有香料醬材料（除咗返尋味辣油）放入攪拌機，打成幼滑醬料。
  2. 中火燒熱鑊，加入2湯匙返尋味辣油，炒香料醬約10分鐘至香味濃郁，油份分離。
  3. 熄火，拌入1湯匙返尋味辣油，放涼備用。
  4. 用刀喺鴨身劃幾刀，方便入味。將香料醬塗滿鴨身內外，醃最少4小時或過夜（雪櫃）。
  5. 用香蕉葉將鴨包好，再用錫紙包多一層。
  6. 放入已預熱至150°C嘅焗爐，慢煮4-5小時至鴨肉軟腍。
  7. 打開包裹，將焗爐溫度調高至200°C，焗多15-20分鐘至表皮金黃香脆。
  8. 上碟前淋上剩餘嘅返尋味辣油。
  9. 配白飯同峇里島生辣椒醬（sambal matah）享用。

小貼士

  • 傳統做法會用炭火慢烤，但焗爐都可以做出好好嘅效果。
  • 如果搵唔到香蕉葉，可以用烘焙紙代替。
  • 加入返尋味辣油令呢道菜更加香辣惹味，同時保留傳統風味。
  • 可以用雞代替鴨，烹調時間相應縮短至2-3小時。

Balinese Bebek Betutu with Moreish Chilli Oil

Bebek Betutu is one of Bali's most iconic ceremonial dishes, traditionally reserved for special occasions. We've enhanced this classic slow-cooked spiced duck with our Moreish Chilli Oil, adding layers of artisanal heat to complement the rich, aromatic spices.

Ingredients (Serves 4-6)

Main Ingredients:

  • 1 whole duck (approximately 2kg), cleaned
  • 4 tablespoons Moreish Chilli Oil
  • Banana leaves for wrapping

Spice Paste (Base Gede):

  • 10 cloves garlic
  • 8 shallots
  • 6 large red chillies
  • 4 bird's eye chillies
  • 5cm ginger
  • 5cm galangal
  • 3cm fresh turmeric (or 2 tsp turmeric powder)
  • 3 stalks lemongrass, white part only
  • 5 kaffir lime leaves
  • 2 teaspoons shrimp paste
  • 2 teaspoons coriander seeds
  • 1 teaspoon black peppercorns
  • 5 candlenuts (Macadamia nuts can be used as a substitute) 
  • 4 teaspoons allulose (If you’re not following a keto/low-carb diet, you can use 2 teaspoons coconut sugar or palm sugar)
  • Salt to taste

Method

  1. Blend all spice paste ingredients (except Moreish Chilli Oil) into a smooth paste.
  2. Heat 2 tablespoons of Moreish Chilli Oil in a pan over medium heat. Sauté the spice paste for about 10 minutes until fragrant and oil separates.
  3. Remove from heat and stir in 1 tablespoon of Moreish Chilli Oil. Allow to cool.
  4. Score the duck with a knife to help the marinade penetrate. Rub the spice paste all over and inside the duck. Marinate for at least 4 hours or overnight in the refrigerator.
  5. Wrap the duck in banana leaves, then wrap again with aluminum foil.
  6. Place in a preheated oven at 150°C and slow-cook for 4-5 hours until the duck is tender.
  7. Unwrap and increase oven temperature to 200°C. Roast for an additional 15-20 minutes until the skin is golden and crispy.
  8. Drizzle with the remaining Moreish Chilli Oil before serving.
  9. Serve with steamed rice and sambal matah.

Tips

  • Traditional preparation uses charcoal fire, but an oven produces excellent results.
  • If banana leaves are unavailable, parchment paper works as a substitute.
  • The Moreish Chilli Oil adds an extra dimension of heat while preserving the traditional flavour profile.
  • You can substitute chicken for duck; reduce cooking time to 2-3 hours.
Back to blog