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Ancient Tom Kha Bpet Recipe
By Hanuman © Thaifoodmaster.com
Servings:
5
Private Notes:
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Ingredients
1x
2x
3x
1
duck (เป็ด)
about 1.4 Kg
1 1/2
cups
coconut cream (หัวกะทิ)
2 1/2
cups
coconut milk (หางกะทิ)
7 1/2
cups
water (น้ำเปล่า)
400
g
young galangal (ข่าอ่อน)
4 roots
1 1/2
teaspoon
sea salt (เกลือทะเล)
Roasted chili jam dipping sauce
15
dried red long chili (phrik chee fa) (พริกชี้ฟ้าแห้ง)
10
shallots (หอมแดง)
charred (about 60 gr)
1/2
cup
Thai garlic (กระเทียมไทย)
charred (about 45 gr)
1
tablespoon
fermented shrimp paste (kapi)(กะปิย่างไฟ)
grilled
6
coriander roots (รากผักชี)
about 12 gr
1/2
teaspoon
sea salt (เกลือทะเล)
3
tablespoons
fish sauce (น้ำปลา)
6
tablespoons
lime juice (น้ำมะนาว)
2
tablespoons
palm sugar (น้ำตาลมะพร้าว)
Instructions
Prepare the roasted chili jam relish
Char-grill the dry chilies, fermented shrimp paste, unpeeled shallots and garlic.
Peel the shallots and clean the coriander roots.
Pound with salt all the ingredients to a consistent paste.
Season with fish sauce, lime juice and palm sugar.
Boil The Duck
Clean a whole duck.
Cut the duck into large pieces, discard excess fat, and select young galangal.
Bruise the galangal, add it to a pot with the duck, and cover with diluted coconut cream and water.
When the duck is ready and fat is floating, add salt.
Serve the cooked duck alongside the seasoned roasted chili jam relish.