Bombay Duck Sambal
6 strips of Bombay duck
4 tablespoons oil
4 dried red chillies
2 onions, finely sliced
2 teaspoons garlic, finely chopped
lime juice to taste
salt to taste
Cut Bombay duck into 5 cm (2 in) pieces. Heat the oil in a small, curved pan and fry the Bombay duck briefly. Lift out and drain on paper towels. In the same pan fry the chillies for a minute or so, until they puff and turn almost black. This does not take long.
Lift out and drain together with the Bombay duck. Put sliced onions into the pan and fry slowly until they become soft and translucent. Add the garlic and fry a few minutes longer until onions and garlic are golden.
Return Bombay duck and the chillies broken into pieces and the seeds shaken out. Stir-fry for a minute, then add lime juice and salt and serve with rice.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)