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Duck Rendang with Coconut Pandan Lace Crepe and Chillied Pickle
Recipe by Poh Ling Yeow
- Steps
- Ingredients
Ingredients
Turmeric Sticky Rice
Sweet Cucumber and Coriander Pickle
Duck Rendang
Pandan Coconut Lace Crepe
Curry Leaves
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Steps
- Preheat oven to 170C.
- For the Turmeric Sticky Rice, rinse rice in a sieve under running water, then divide rice between 2 small stainless steel bowls. Place one bowl into the top of a double boiler, making sure there is room around the bowl for steam to circulate.
- Add 1 cup coconut milk, half of the turmeric and 1/8 teaspoon salt to the rice. Cover with the lid and steam until tender, about 20 minutes. Remove the bowl and set aside. Place the remaining bowl of rice, coconut milk, turmeric and salt into the double boiler and steam. Remove the bowl of rice and set aside.
- For the Sweet Cucumber and Coriander Pickle, combine the vinegar and sugar in a small saucepan over a low heat and stir until the sugar melts. Remove from the heat and chill completely.
- Add the remaining ingredients and set aside for 30 minutes. Drain well to serve.
- For the Duck Rendang, remove skin from duck breast and season well with salt. Place breast into a small saucepan and cover with water. Bring to boil, then reduce heat and simmer, covered, until cooked through, about 9-10 minutes. Remove from the water and cool slightly before shredding with your fingers. Set aside until needed.
- Spread coconut over a small baking tray and toast until golden brown, about 10 minutes. Remove from the oven and set aside to cool.
- To make the spice paste, combine chillies, shallots, galangal, ginger, lemongrass, garlic, ground coriander, ground cumin and ground fennel in a small food processor. Process to a fine paste.
- Combine the vegetable oil, curry leaves and spice paste in a heavy based non-stick frypan over medium heat. Stir every few minutes, cooking until the paste is dark, well caramelised and very fragrant.
- Add the duck, toasted coconut and coconut milk, sugar, tamarind and salt and cook until very dry. Season to taste. Remove from the heat.
- For the Curry Leaves, place oil into a small saucepan over low heat. Fry gently until crispy but still green. Remove from the oil and drain on paper towel.
- For the Pandan Lace Crepe, combine the flour, eggs, coconut milk, pandan and salt in a mixing bowl and whisk until smooth. Add enough milk to make the mixture flow smoothly out of a metal oil pourer or squeeze bottle with a narrow spout.
- Grease a 25cm non-stick frypan very lightly and place over low heat. Pour the mixture slowly in a 5mm zig zag pattern working from one side of the pan to the other. Turn the pan 90º and repeat so you form a web pattern. As soon as mixture has set, lift the edge gently with a butter knife and quickly flip crepe over with your fingers. The bottom should not be at all coloured but a vibrant green. Remove from the pan and repeat with the remaining mixture.
- To assemble, cover a sushi mat with clingfilm. Spread half of the rice thinly over a 15 x 20cm rectangle starting from the very bottom edge of the sushi mat. Spread half of the rendang across the middle section of the rice, then roll the mat over so the 2 long edges of the rice meet. Compress slightly into a firm log shape. Trim the ends to neaten– the log should end up about 14cm long. Finally, place the log onto the middle of the lace crepe and wrap very carefully like a parcel - fold in the bottom, sides, then top of the crepe around the log as snugly as possible without damaging the crepe. Repeat to make a second roll.
- Top with Fried Curry Leaves and Sweet Cucumber and Coriander Pickle.
