Recommendations For Savory And Spicy Dishes, Want These 3 Variants Of Madura Duck Rice?

Ilustrasi bebek sinjay khas madura (twitter / @ alexjourneyID)

JAKARTA - The spicy and savory taste of duck cooked in Madurese spices is famous throughout the archipelago. Even in some big city areas, Madura duck rice is a subscription and is always crowded with visitors. Are you familiar with the 3 variants of Madura duck rice below?

Duck Sinjay

This Madurese duck rice is named 'Sinjay'. Sinjay originated from the name of the workshop run by Mr. Zainal's family. Sinjay duck food stall is located on Jalan Raya Tanjung, Burneh District, Bangkalan City. The duck dish in this shop is served with mango chili sauce.

This Sinjay duck shop was founded by Zainal since 2001. Currently, visitors reach 100 people every day. Buyers have to queue up to six meters to savor the true pleasure of this Madurese duck rice.

The most distinctive feature of Sinjay duck is the galangal fibers which are fried and sprinkled on top of the duck. Another key of delicacy in preparing Sinjay duck is that spices such as lemongrass, ginger, turmeric, and complete kitchen spices are included in every fiber of the meat.

Songkem Duck

Madurese duck rice called the songkem duck is very unique. Steamed and wrapped in banana leaves, duck songkem is suitable to be served warm. If you taste one of the variants of this Madura duck rice, also order the Bangkalan es pokak.

Songkem steamed duck contains a little fat, which is what makes it taste delicious. The taste is spicy combined with the soft texture of the duck meat. Based on its history, this songkem duck was used for Kyai who taught children the Koran.

Illustration of songkem duck (Twitter / @ josphAdho)

Well, it is called songkem because it comes from the word 'songkeman' which means 'salim' or shaking hands. In the ritual of delivery, this steamed duck is served whole and is used as a symbol of politeness. At first glance, the songkem steamed duck is like pepes.

But because of its uniqueness in processing it makes songkem duck different from pepes. In processing it, duck songkem needs to be steamed for 4 to 6 hours. Most unique, when steamed, the neck and head of the duck are bent. This symbolizes the ritual of sungkem or salim.

Black duck

Madurese typical black duck rice is processed with special recipes and methods. The black color is not due to the scorch but comes from a mixture of various spices. Natural spices produce rich flavors and spicy, of course.

Because it has a special way of processing it, the texture of duck meat is quite soft. The taste of the seasoning goes to the bone. Yes, this particular method has been passed down from generation to generation and is generally served with chili sauce.

Illustration of a typical Madurese black duck (Twitter / @ Awalramanda)

Based on a hereditary recipe, the typical Madura black duck is only processed from fresh duck meat. Because if it doesn't come from fresh duck meat, the processing is more difficult, especially to get a soft meat texture.

Before frying, the duck needs to be boiled first. Well, they also failed to boil it with presto but with a wood stove and a regular frying pan. Apparently, this method affects the taste and texture.

For the Madura black duck, use kencur, turmeric, and tamarind. These three ingredients, if absorbed strongly, can eliminate the fishy aroma and create a delicious taste.

Which dish above have you tasted? Each dish has its own uniqueness.