Lidah Cabai Hijau or Lidah Cabe Hijau or Lidah Lado Mudo is a translation for Green Chilies Ox-tongue. Different spellings and dialect to be used for the same food.
Often people are not fond of ox-tongue but I guarantee you if you have tasted you will love the tenderness of the meat.
You can use the different type of green chilies such as Green Cayenne Peppers, Thai Long Green Chilies, or Jalapennos. However, if the green chilies are too spicy for you, you can substitute with green paprikas (green bell peppers).
Instapot has been a useful tool for me. This ox-tongue cooked faster with the pressure cook mode on the instapot.
Indonesian Green Chilies Ox-tongue Recipe
Resep Lidah Cabai Hijau (Lado Mudo)
1 ox-tongue (about 1.3-kg or 2.87-lbs)
1 lemongrass, crushed
3-cm (1 1/5-inches) length galangal
1 kaffir lime leaves
seasalt to taste
2 tablespoons white based bumbu (bumbu dasar putih)
Green Chilies Sambal
20 small size shallots, peeled
10 – 15 green chilies 20 small size shallots, peeled
1 lime (I used calamansi)
1 lemongrass, take the white part and crushed
2 kaffir lime leaves
350-ml (1 1/2- cups) ox-tongue broth (leftover fluid from cooking the ox-tongue)
ground white pepper to taste
seasalt to taste
Cooking the Ox-tongue
- Soak ox-tongue in a cold water for 10-15 minutes to reduce the red blood colour from the blood.
- Transfer ox-tongue to an instapot bowl. Put lemongrass, galangal, kaffir lime leaves and seasalt in. Fill with cold water just until to cover ox-tongue.
- Cook with a pressure mode for 20 minutes.
- Once it’s done, release the pressure and drain off cooked ox-tongue. Put it in a bowl with iced water so it will be easier to remove the outer skin part off. At this point, ox-tongue is actually half-cooked.
- Slice ox-tongue to your liking of thickness.
Green Chilies Oxtongue
- At medium high heat (or I use an instanpot to stir fry), add oil to a wok, stir fry lemongrass and kaffir lime leaves about 30 seconds then add bumbu dasar putih (white-based bumbu).
- Add ox-tongue slices into the wok or instanpot bowl. Add ox-tongue broth. Continue to cook with a pressure cook mode for another 20 minutes. Do not throw away the leftover liquid, we will use it for making the green chilies sambal.
- Pan-fry or deep fry or bake or grill the tender ox-tongue. In this case, I use my air fryer to brown the ox-tongue slices.
- In a mortar and pestle, crush green chilies, drizzled of lime, seasalt and shallot. Don’t process to smooth. If you use a food processor, just use a chop button.
- At a medium high heat, add oil in a wok. Stir fry green chilies and shallots mixture. Add the leftover liquid from cooking ox-tongue. Continue to cook until the liquid absorbs. Add fried ox-tongue slices. Coat the ox-tongue with green chilies sambal well and serve.