Recipe : Famous Acehnese Sie Itek

    Sie Itek is the signature dish from Aceh, generally comes in two curry options : meurah (red) and puteh (white).  The bright colour in red curry comes from the use of red chillies.Both of the red and white curries rely on a generous use of candlenuts for savoriness. The tenderness and intensity of Sie Itek are result of show braising technique, which reduced the coconut milk into a thick sauce and the use of kelapa gongseng ( grated coconut thats panfried without oil and mashes until it released oil). The rich flavor of the dish come from a wide varieties of spices used, numbering between 12 to 20 types. Its inviting fragrance is thanks to the presence of the aromatic curry or salam koja leaves (Murraya koenigi) and pandan leaves, which are used to tie the duck. Other aromatic spices include coriander and cumin ( called jira in aceh dialect). So now lets make your own Sie Itek!

Main Ingredients :

1. 1 whole duck ( can be substituted with chicken)
2. 25 gr Kelapa Gongseng ( toasted grated coconut)
3. 1 glass thick coconut milk
4. A little cooking oil

Spice Paste :

1. 50 gr coriander
2. 1 tbsp white pepper
3. 3 tbsp cumin
4. 1 tbsp jintan ikan ( fennel)
5. 6 white cardamon pods
6.  star anises
7. 1 nutmeg
8. 3 shallots
9. 5 garlic cloves
10. 10 dried red chillies
11. 1 little finger sized piece cinnamon
12. 1 little finger sized piece turmeric
13. 1 little finger sized piece ginger
14. 5 candlenuts
15. 1 lemongrass stalk
16. 1 handfull curry leaves
17. 5 pandan leaves
18. Salt to taste

How To Make :

1. Clean the duck ( or chicken) and cut into handy pieces.  It is recommended however to roast duck beforehand in order to release it fat. Tie the duck pieces with pandan leaves.
2. Using mortar and pestle grind all the spices except for lemongrass, cinnamon and curry leaves. you can aso blend them in food processor.
3. Heat a little cooking oil in a pot and sautee the spice paste until fragnant and cooked through. Add the duck pieces. Pour in coconut milk and water to cover them. Add lemongrass, cinnamon and curry leaves.
4. Continue cooking over heat until the meat is cooked through and tender. ( Note : for sie itek masak puteh/ white duck curry, leave out the dried chillies and pepper, but add 5 more candlenuts).

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