Cooking Steps

1. 

   Step1:Spread the coconut evenly in the baking tray. Put the shrimp paste and macadamia fruit in the preheated oven together. Set 180 ℃ and bake for 10 minutes.

2. 

   Step2:Cut 80g onion into shreds, 50g ginger and 50g South ginger into slices, 50g garlic into cloves, 40g peppers into small sections, 40g citronella and 20g lemon leaves into pieces, put them all into the cooking machine, and add 30ml lime juice, 10g ginger powder, 15g cumin, 8g cilantro powder, 5g cardamom powder, 10g black pepper and 10g coconut sugar, and roast 80g shrimp paste, 140g xiaweiguo and 140g coconut. Pour in 150ml coconut milk, mix well and evenly; take out A pot. Pour 50ml coconut oil and beaten sauce. Stir fry until fragrant. Set aside to cool.

3. 

   Step3:Take 180g Thai fragrant rice, soak it in 200ml water; cut off the root of 150g spinach, blanch it for 30 seconds, put 10ml salad oil into it, wait for the leaves to become soft, take it out and immerse it in cold water; drain the water of rice and spinach, put it into a bowl, add 2 spoonfuls of cold sauce, and mix well.

4. 

   Step4:Preheat the oven. Set the upper and lower temperatures to 180 ℃; evenly wrap a layer of cold sauce on the surface of the duck. Fill the mixed rice into the duck. Wrap the duck with banana leaves and tin paper. Put it in the oven. Set the upper and lower temperatures to 180 ℃. Bake for 1 hour. Then adjust the temperature to 120 ℃. Continue to bake for 3 hours. Take out the duck. Remove the banana leaves and tin paper. Put the duck in the oven again. Select 4D hot air. Bake at 240 ℃ for 20 minutes Put 5g red pepper, 5g lemon leaf and 10g coconut into a bowl. Add 5ml olive oil and 1g sea salt and mix them all. Put them on the plate for decoration. Sprinkle 10g Macadamia fruit at last.