Asian Salad Recipes - Indonesian Chicken with Tempe (Ihk Suir Utck-Utck) Recipe

Ingredients 

• 2 duck breasts

• oil for deep-frying

• 1 packet of tempe, halved and then cut into slices about 5cm (2in) by 1cm (1/2in), or 2 blocks of fresh bean curd (tofu), cut into small cubes about 1 cm (1/2in)

• 2 tablespoons ground roast peanuts (if using the bean curd)

• 4 kaffir lime leaves 

• 100g (4oz) beansprouts

• 1 large red sweet pepper, deseeded and sliced into fine matchsticks

• 4 spring onions, thinly sliced

• 2 limes

• salt 

For the marinade:

• 2 garlic cloves

• 1/2 teaspoon black peppercorns

• 1/2 teaspoon coriander seeds

• 1/2 teaspoon salt

• 2 teaspoons sugar

Serves 4

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Method

1. First make the marinade: in a mortar, pound the garlic, peppercorns and coriander seeds together to a paste.

2. Spread the paste over the duck breasts, covering them well. Sprinkle with salt and sugar and leave to marinate.

3. Heat the oil for deep-frying until it is very hot but not sizzling and fry the tempe or bean curd until crisp and golden. Remove from the oil, draining well, and transfer to a bowl. Keep the oil hot. If using the bean curd, add the ground peanuts to the bowl.

4. Pile the kaffir lime leaves on top of each other, roll up tightly into a 'cigarette' and sliced this across to make fine strips. Put these in a fine strainer and quickly dip the kaffir lime leaf shreds in and out of the hot oil; they will instantly become crisp. Drain well, place in the bowl with the fried tempe or bean curd and set aside.

5. Preheat a hot grill. Arrange the beansprouts, pepper strips and spring onions in a bowl and set aside.

6. Grill the marinated duck to taste. When the duck is cool enough to handle, cut it into thin slices.

7. Place the duck slices on the salad, add the tempe or bean curd and peanuts and the kaffir lime leaf. Add lime juice and salt to taste and serve.