Рецепт Stewed Native Duck in Nipa Wine
Stewed Native Duck in Nipa Wine
April 24th, 2015 Manny
A unique way of cooking duck stew using nipa wine or “tuba”. This native wine comes from coconut sap collected by snipping the stem called the florescence and attaching a bamboo pole. The product derived from the sap is either wine or vinegar. Cooking meat using coconut wine has a distinct flavor compared to using ordinary cooking wine.
Ingredients:
- 1 duck (or itik), about 2 kilos, dressed cleaned, cut in serving pieces
- Fresh nipa wine or tuba, about 2-3 cups
- 1 cup pineapple juice, as desired, to sweeten
- 1 cup pineapple tidbits
- 1 pc carrot, sliced
- 1/2 cup soy sauce
- Peppercorn and MSG
- How to cook stewed native duck in nipa wine:
Mix all Ingredients together and bring to a boil, uncovered.
Then lower heat and boil, covered till duck meat is tender.
Uncover and let the sauce simmer till thickened and sweet.
In the last 5 minutes, add pineapple tidbits, carrots, soy sauce (for color), freshly ground black peppercorn and MSG. Serve.
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