Not Just Stew · The atlas · A working atlas of the world's cooking

Maritime Southeast Asia · Volume 43, The Sweet Court, the Salt Island and the Mould Between Them

Bebek songkem

Sampang, Madura

Bebek songkem, a whole duck steamed in banana leaf with a red chilli and shallot paste: a partially unwrapped banana leaf parcel revealing a whole steamed duck coated in a deep red chilli and shallot paste, the meat visibly tender and pulling from the bone.

Illustration

Time
3 hours
Researched
Researched from 221 sources in the brief

Sampang, Madura. A whole duck, steamed rather than fried or grilled, sealed in banana leaf until the meat falls from the bone; the dish's own name describes the shape it is folded into.

As tradition built it

Serves 4. Marinate 30 minutes, steam around 3 hours.

Ingredients

Method

  1. Marinate the jointed duck in lime juice and a little salt for 30 minutes.
  2. Grind the curly red chillies, shallots, bird's eye chillies, garlic, salt, sugar and stock powder to a smooth paste, and coat the duck fully in it.
  3. Wrap the duck tightly in banana leaf, folding the meat into a shape said to resemble a person performing sungkem, the traditional gesture of bowing to kiss an elder's hand in respect, which gives the dish its name.
  4. Steam for approximately 3 hours, until the duck is very tender.

Notes

Bebek songkem is recognised by Indonesia's Ministry of Education and Culture as an item of intangible cultural heritage, and is one of the clearest, most directly quantified recipes this chapter's research reached for any dish on Madura.

What a modern chef changes

The banana leaf parcel is already the ancestor of a sous vide bag; this elevation makes that lineage explicit rather than treating it as a new idea

Rung 2

Method

  1. Vacuum seal the marinated, spice coated duck in a sous vide bag rather than banana leaf, and cook at a low, controlled temperature for the same long duration, the literal modern equivalent of the sealed parcel rather than a departure from it.
  2. Finish the duck skin briefly over the Big Green Egg, direct and very hot, after the sous vide bath, for a colour and texture the sealed steam alone cannot give, a genuine addition rather than a substitution.
  3. Serve one portion still wrapped in a small banana leaf parcel alongside the finished plate, so the diner sees the dish's own name and shape before it is unwrapped, the same theatrical logic this atlas has used elsewhere for a dish whose presentation carries real meaning.
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