Recipe For Itiak Lado Mudo (chili Duck Ijo)
There are many typical Minang menus that use a blend of green chili sauce. This young lado duck is one of them. The duck or duck will be cooked with the spices until it is absorbed, tender, and the oil comes out. Hmm, delicious!
Ingredients
- Duck or duck - 1 tail
- Lime, take the juice - 1 fruit
- Citrus leaves - 4 pieces
- Bay leaf - 4 pieces
- Coconut milk - 1 liter
- Lemongrass, bruised - 1 stick
- Turmeric leaves, conclude - 2 pieces
- Galangal, bruised - 3 cm
- Cooking oil - 10 tbsp
- Ground spices:
- Garlic - 8 cloves
- Shallots - 10 grains
- Green chilies - 250 grams
- Candlenut, roasted - 3 pieces
- Coriander - 1/2 tbsp
- Pepper - 1/2 tsp
- Turmeric - 3 cm
- Ginger - 3 cm
- Salt - 2 tsp
- Purchase ingredients and cooking utensils
Plans
- Clean the duck. Burn / fierce for a while so that the fine hairs disappear and the oil comes out. Wash the duck again and then cut it into 4 parts. Sprinkle with lime juice and let stand for 15 minutes.
- Heat the oil and fry the ground spices together with the lime leaves and bay leaves until fragrant.
- Enter the duck, lemongrass, turmeric leaves, and galangal. Stir well.
- Pour coconut milk and mix well. Let it cook over low heat for 60 minutes or until the duck is tender. Lift.
- Ready to be served.
- The most fishy part of a duck or duck is its tail (butt or brutu). Better get rid of this part.
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