Description
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Indonesian Spices & halal Series
🌱 About the Producer / Supplier：
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
There are many regional cuisines, often based upon indigenous culture with some foreign influences.
In 2023/2024, TasteAtlas rated Indonesian cuisine as the sixth best cuisine in the world. Indonesian cuisine is placed behind Italian, Japanese, Greek, Portuguese, and Chinese cuisines, making Indonesian the best-rated cuisine in Southeast Asia.
🛍 Product Information：
Ingredients
(indonesian)
1 ekor bebek (sekitar 1,8–2,2 kg) atau 4 paha bebek
5 cm kunyit segar (atau 2 sendok makan bubuk kunyit)
5 cm lengkuas
3 batang serai (dihaluskan)
5 lembar daun salam
2 lembar daun pandan (diikat)
12 bawang merah
8 siung bawang putih
6 buah kapulaga (sangrai)
1,5 sendok makan biji ketumbar
1 sendok teh merica hitam
80–100 g gula jawa (sekitar setengah bola basket)
1 potong kecil (sekitar 1 cm³) terasi (terasi ABC atau buatan sendiri)
(English)
1 duck (approx. 1.8–2.2 kg) or 4 duck legs
5 cm fresh turmeric (or 2 tablespoons turmeric powder)
5 cm galangal
3 stalks lemongrass (crushed)
5 bay leaves
2 pandan leaves (tied)
12 shallots
8 cloves garlic
6 cardamom pods (roasted)
1.5 tablespoons coriander seeds
1 teaspoon black peppercorns
80–100 g gula jawa (approx. half a basketball size)
1 small piece (approx. 1 cm³) of terasi ABC shrimp paste (or homemade)
(Chinese)
- 鴨 1 隻（約 1.8–2.2 kg）或鴨腿 4 隻
- 薑黃鮮 5 cm（或薑黃粉 2 大匙）
- 高良薑（lengkuas）5 cm
- 香茅 3 支（拍碎）
- 月桂葉（daun salam）5 片
- 香蘭葉 2 片（打結）
- 紅蔥頭 12 顆
- 大蒜 8 瓣
- 蠟燭果／小荳蔻（kemiri）6 顆（烤過）
- 芫荽籽（ketumbar）1.5 大匙
- 黑胡椒粒 1 小匙
- 椰糖（gula jawa）80–100 g（約半個籃球大小）
- 蝦醬（terasi ABC 或自己烤的）1 小塊（約 1 cm³）
Bebek means duck, and Goreng means fried, so this is a fried duck dish. I don't really understand why it's called "Dirty Duck" in Chinese. There are two explanations online: the first is that ducks in Bali are raised in paddy fields, so their feet and bodies get dirty; the second is that it turns black after being fried, hence the name. But I think it doesn't look dirty at all, haha, and it won't make you dirty after eating it. I think it's a delicious crispy duck, highly recommended!
Bebek Goreng (literally “fried duck”), affectionately nicknamed “dirty duck,” is Indonesia’s most decadent, guilt-inducing duck dish—deep-black, glistening with oil, and criminally delicious. East Java (Surabaya, Malang) and chains like Bebek Goreng H. Slamet and Bebek Sinjay own this genre.
The process is gloriously over-the-top:
- Young ducks are slow-braised for hours in a dark, aromatic bath of turmeric, lemongrass, galangal, bay leaves, palm sugar, shrimp paste, and a dozen other spices.
- Still dripping with the braising liquid, the duck is plunged straight into screaming-hot oil and deep-fried for 8–12 minutes until the skin shatters, fat renders out, and the exterior turns almost charcoal-black.
Served smashed (so every piece is soaked in flavor), with a side of ultra-concentrated spicy relish and an insanely hot black sambal made by pounding chilies with the leftover frying oil. One bite: explosive crunchy skin, meltingly juicy meat, and an avalanche of spicy-sweet-salty-umami depth. It’s always paired with plain rice and a few cucumber slices—because you’ll need something to cut through the richness.
A full plate costs IDR 35,000–65,000. You finish looking like you lost a fight with a deep-fryer, smelling like spice and smoke, and grinning ear to ear. The 3 a.m. queue at Bebek Sinjay in Bangkalan has made international “worth-the-wait” food lists for good reason—this is fried duck turned into a religious experience.
Food safety
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
🥘 Commonly used dishes:
