Dishes · A classic of Minangkabau · Koto Gadang, near Bukittinggi
Itiak lado mudo
Duck simmered with spice until tender, then cooked down in a great heap of pounded green chilli and shallot until coated and oily.
What makes it itiak lado mudo
- Duck, cooked long enough to be tender.
- Green chillies, pounded coarse, in quantity.
- Cooked down until the sambal clings and the oil shows.
Where it comes from
A dish of the Agam highlands around Bukittinggi, and above all of Koto Gadang and the villages at the edge of the Sianok canyon, where eating houses are known for nothing else. Itiak is Minang for duck, and lado mudo is young, green chilli — the same as in sambal ijo, used here by the handful.
The duck is cooked first with ginger, galangal, turmeric and lemongrass to take away its gaminess, then finished in the chilli until almost dry.
How it varies
- Bebek cabe ijo
- The Indonesian name, and the version found across Jakarta.
Be the first here
Start your own itiak lado mudoNo one here has made itiak lado mudo yet. Start it as v1, and every version after is an experiment the next cook can learn from.
