Duck Satay

Duck meat is rich in iron which is very useful for the formation of red blood cells. Useful red blood cells carry oxygen throughout the body so that blood circulation smoothly. Iron also play a role in brain growth and development of the fetus.

Material:
500 gr duck meat, haluskan
3 tbsp cooking oil, for menumis
5 LBR bay
1 phalanx finger ginger, memarkan
10 LBR lime leaves, sliced finely
3 BTG Serai, sliced finely
50 ml thick coconut milk
100 gr coconut medium, peeled, grated lengthwise
1 tsp penyedap sense, like if
Sugar 1 tbsp red curry
1 / 2 tsp black pepper, coarse tumbuk
30 BTG Serai, clean, take the white

Fine spices:
3 cloves garlic
5 btr onion
1 turmeric finger joint
1 phalanx finger ginger
10 btr candlenut
1 tsp coriander
Salt secukupnya

How to create:
1. Tumis smooth flavor with a leaf and ginger until fragrant. Lift. Enter in the duck meat, poke average. Add lime leaves, Serai, condensed milk, grated coconut, brown sugar, and black pepper, poke until mixed evenly.
2. Lilitkan duck meat seasoned Serai on the stem. Do the same until the dough runs out.
3. Grilled over coals in a fire be inverted until both sides are really mature and khaki. Lift.
4. Serve warm.

For: 6 portions

Nutritional value per serving:
Energy: 326 Kkal
Protein: 18.0 gr
Fat: 28.5 gr
Carbohydrate: 5.0 gr

Recipes: Hindah Muaris, observers Kulinologi