Young duck curry soaked in a sauce full of spicy green chili. mainstay menu of Gulai Itiak Lado Mudo Restaurant in Sianok Gorge, Bukittinggi, West Sumatra. The location of the unpretentious Minangkabau stall is on Jalan Ngarai-Binuang, just below the beautiful gorge.

This is a tradition of typical Koto Gadang cuisine, Kabupaten Agam. But, we make it more spicy and don't use coconut milk. The following is a collection of various creations and variations of processed recipe for itiak sambal mudo curry, a special savory dish complete by making your own homemade home style that is simple, easy and practical for your own consumption or for selling Padang restaurants or Padang restaurants.
INGREDIENTS :
one young duck, lemongrass. galangal and ginger, ground onion, garlic, green chili, cinnamon, pepper, turmeric leaves and bay leaves, coriander, salt, cooking oil

HOW TO COOK :
saute all the onions, ginger, galangal, put the leaves. it smells nice. add the green chili that has been ground, milled pepper, coriander, sauteed until the chilli is gone.


if the chilies are cooked, then enter the duck which has been cut along with the sweet skin so that the fragrance and fishy duck is gone. Cook over medium heat and wait for up to 30 minutes. green chili ducks are ready to eat