Braised duck simmered in a glossy, tangy-sweet gravy of tamarind, dark soy and coriander seeds. A hallmark festive Tok Panjang feast dish, featured on the menu of iconic Singapore Peranakan institutions.
Itek Sio is a signature Peranakan braised duck of Singapore, simmered in a glossy, tangy-sweet gravy of tamarind (asam), dark soy and coriander seeds. It is a hallmark dish of the Tok Panjang, the formal Peranakan feast, and is featured on the menu of iconic Singapore Peranakan institutions like the House of Peranakan and Violet Oon's National Kitchen. The duck is slowly braised until the gravy reduces and clings, the tamarind giving the characteristic tang.
Tender duck in a glossy, dark, tangy-sweet gravy, the coriander seed warm at the back, the tamarind cutting the richness, the sauce clinging to every piece. Eaten with rice, it is savoury, sour and the elegant face of Peranakan cooking.
The duck is first browned to build flavour, then braised long and slow in a gravy of dark soy, tamarind juice, sugar and a generous amount of ground coriander seed, which is the defining spice. The braise is uncovered at the end so the gravy reduces and clings to the duck, glossy and thick. The coriander seed gives a warm, citrus-like aroma that distinguishes itek sio from other Nyonya braises.
Variations
A richer version adds more tamarind for a sharper tang. Some cooks include a cinnamon stick.
On the Palate
Where Itek Sio sits in the Singaporean flavor cloud
Ingredients
Serves 6
How it's made
6 steps · 30 min
- 110 min
Brown 1 jointed duck (about 1.8kg) in 3 tbsp oil in a heavy pot; set aside.
Watch outBrown the duck well on all sides before braising — the seared skin builds the base flavor and the fond that deepens the gravy.
- 28 min
Fry 8 shallots and 5 cloves garlic in the same pot 4 minutes; add 2 tbsp ground coriander seed and fry 1 minute.
- 36 min
Return the duck; add 3 tbsp dark soy, 4 tbsp tamarind juice, 2 tbsp sugar, 1 cinnamon stick, salt and 300ml water.
- 425 min
Simmer covered 60 minutes until the duck is tender.
- 512 min
Uncover and simmer 15 minutes more until the gravy is glossy, thick and clings to the duck.
Watch outUncover at the end and reduce until the gravy turns glossy, thick, and clings to the duck — a thin, watery gravy means it hasn't reduced enough.
- 64 min
Rest 5 minutes, carve, and serve hot with rice.
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