Pin It

This dish originally hails from the Javanese city of Surabaya, where the concept of a 'sinjay' first became popular - this actually describes a cooking method wherein poultry, usually chicken, is boiled with a blend of seasonings before being fried for a crunchy exterior. While it's one of the less common methods of preparing poultry worldwide, it's an Indonesian classic that continues to impress.

At Hibiscus, we offer our Crispy Duck Sinjay with either a whole or half duck - the customer's choice of portion size is then boiled and fried before being paired with a sauteed water spinach and a mixture of steamed vegetables. Steamed white rice also gives the dish a textural range while a flavorful red tomato and garlic chili dressing lends some bright heat that perfectly compliments this authentic Indonesian dish. Finally, we serve this dinner with a Balinese sambal matah - an Indonesian salsa derived from chopped shallots and local spices.

This is one of our heavier entrees at Hibiscus, the mixture of rich duck meat and varied sides serving as a large meal - that said, it never feels like a chore to get through this dish. The fragrant mix of aromas derived from both the dish's seasonings and our top-of-the-line ingredients are a scent sensation that only serves as a prelude to the explosions of flavor you can expect from our Crispy Duck Sinjay. The crisp coating on the duck is perfect preparation for the rich, succulent meat underneath - and when it's combined with the other textures on the plate, this dish is a truly luxurious experience. Everything on the plate is bright and colorful, making this dish almost as appealing to look at as it is to eat.

Lots of chefs claim to have the best Duck Sinjay in Indonesia, but at Hibiscus we welcome you to judge for yourself - we know you won't be disappointed.

© 2017 - 2019 Hibiscus Restaurant. All Rights Reserved.