Material contents :1 ducks (duck)25 grams of coconut gongseng *)1 cup coconut milka little oil for fryingSeasoning:50 g coriander1 tablespoon white pepper (pepper)3 tablespoons cumin1 tbsp cumin fish6 grains of white cardamom3 point rivet star anise (anise, star anise)1 whole nutmeg3 spring onions5 cloves garlic10 dried red chilies1 pinkie (2 cm) cinnamon1 pinkie (2 cm) turmeric1 pinkie (2 cm) ginger5 grains hazelnut1 stalk lemongrass (lemongrass)1 handful of leaves temurui / salam koja5 pieces pandan leavessalt to tasteHow to make:Wash the duck and cut into pieces. (Better yet if the whole duck baked briefly so that the fat drips out. After that, cut into pieces). Tie pieces of duck with pandan leaves.Unless lemongrass, cinnamon, and leaves temurui, all the condiments crushed and pulverized.Saute ground spices until cooked, add the duck pieces. Add coconut milk and water until all the pieces of duck submerged. Enter lemongrass, cinnamon, and leaves temurui.Cook over low heat until soft and tender flesh. after cooking, serve, ....
