After all,
think of the different types of spicy dips and condiments, commonly known as
sambal, even in Malaysia. The kick on the tongue and tastebuds from Indonesian
sambal is incomparable (INDONESIAN SPICY EGGS).
Apart from well-known Indonesian staples such as tempeh, tofu, and vegetable dishes, there are also a range of fried items, including fried chicken. What stands out at Bebek Goreng Pak Ndut is its duck dishes, particularly the crispy fried duck.
Bebek Goreng Pak Ndut draws its own set of clientele, those who love Indonesian food, in a rustic, clean, comfortable and not over the top ambiance. The menu features ample selection, between the ala carte dishes, individual dishes, drinks and Indonesian desserts (INDONESIAN DESSERTS IN INDONESIA). Their signature, popular and must try dishes are also highlighted in the menu.
As for the
sambal, four varieties are available at the end of the dining area for
self-service. They include Sambal Korek (original hot chili sauce), Sambal
Sangan (smoky roasted chili sauce), Sambal Ijo (green chili sauce), and Sambal
Terasi (shrimp paste chili sauce).
Kicap manis (Indonesian sweet soy sauce) is also available as the customary condiment or dip, similar to how it is when dining in Indonesia. Among these, the first three sambal types were opted for, much loved for the Indonesian spicy kick and to be eaten with the dishes already ordered.
Original
Crispy Fried Duck (RM20.90)
Bebek Goreng Original
Simmered in herbs, deep-fried quarter piece of bone-in duck, alongside steamed
white rice, crunchy kremes/fried spicy crumbs and lalapan/fresh raw vegetables.
Also a piece of fried tempeh and fried tofu.
The main
highlight indeed is the easily ripped apart inside soft meat and crispy skin
atop. Even the tofu and tempeh somehow does not taste the same as those fried
at home. Eaten with the types of sambal, for the powerful kick.
Duck Satay
(RM20.90)
Sate Bebek
Spice paste duck meat molded onto lemongrass sticks and grilled, paired with
cucumber.
The aroma of lemongrass is truly uplifting, and the spiced meat is tender and
juicy. By itself it’s an Indonesian delight, and there is no need for the
sauces/sambal.
Mixed
Vegetable (RM11.90)
Gado-Gado
A mix of common Southeast Asian blanched vegetables, also fried tofu and
tempeh, boiled egg, topped with crispy keropok/crackers with peanut sauce. A
favourable dish, but the sauce is not as authentic as those tasted in
Indonesia. There is definitely a missing link in the sauce compared to the ones
tasted in Indonesia.
Spicy
Brinjal (RM9.90)
Terong Balado
Fried brinjal pieces, topped with a generous amount of Balado chilli
gravy/paste.
The most killing spicy paste, which literally can cause tearing and the burn on
tongue, throat and stomach. Best to push aside the paste when eating the soft
and melting-in-the-mouth brinjal.
Avocado
Juice (RM16.90)
Jus Alpukat
Blended avocado and milk, with a drizzle of dark chocolate syrup swirled in a
glass.
Truly rich, more like a thick smoothie or dessert. Not really a thirst
quencher, but it does help in mellowing down the spiciness of the dishes and
spicy dips/sambal.
Fresh
Coconut (RM11.90)
Kelapa Muda
Natural coconut fruit cracked open at the top, served directly as a whole
coconut.
Coconut water and young coconut flesh inside, truly soothing and refreshing to
the food senses.
