Tiger Mike's Rendang Itek Kuala Pilah - Nagori

Dear Tiger Hamdan, here's socking to you:

Serves 10-15

Ingredients A
1/2 cup cooking oil
1.5 kg duck
3 cm galangal
2 pcs tamarind peel (asam keping)
4 cups coconut milk
4 tbsp kerisik
Daun limau perut and salt to taste

Ingredients B (to toast and grind)
10 pcs dried chillies
1 tbsp coriander seeds
1 tbsp fennel seeds
1 tbsp black peppercorns

Ingredients C (to grind)
5 shallots
3 garlic
3 cm ginger
2 stalks lemongrass
3 cm fresh turmeric
1.5 cm belacan

Heat the oil in the wok, saute all ingredients B until the aroma rises.
Add the duck meat, ingredients C, galangal, coconut milk, tamarind peel and kerisik. Cook until ingredients are integrated and begins to boil.
Simmer the duck until it becomes tender and the gravy thickens.
Add daun limau perut and salt to taste. Slow down the fire and cook until the gravy becomes thicker.
Ready to serve.