Two weeks ago, I had a project to clean up my fridge. Made three kinds of food to use couple ingredients before they went bad, such as pennyworth, green chillies and bird’s eye chillies. I made Sambai On Peuga-ga (Acehnese pennyworth salad), Samba Lado Mudo (Minangese Green Chili Sambal) and Cumi Tumis Aceh (Acehnese Cooked Squids in Spicy Sauce, another version of Cumi Teutumeh, no coconut milk added). A recipe of Cumi Tumis Aceh will be posted next time.
By putting number 2 after Samba Lado Mudo, it means I made one before that you can see here. As my first samba lado mudo, I didn’t add green tomatoes, I haven’t seen those kind tomatoes for purchased in Winnipeg. Instead of green tomatoes, I added bilimbi. For those who can find tomatillos (Mexican green tomatoes) at the market, you also can substitute for those tomatoes, instead of regular green tomatoes.
20 green chillies, blached
4 bilimbis (original recipe is supposed to add green tomatoes)
30 g teri medan (dried tiny silver anchovies)
5 tbsp oil
3 tsp fresh lime juice
salt and sugar to season
1. In a food processor or blender, place steamed green chillies, shallots, and bilimbis. Do not process too smooth, just roughly blended.
2. In a skillet, place oil and heat it over medium-high. Fry dried anchovies until cooked. Remove the anchovies.
3. Heat the remaining oil in same skillet, stir fry the blended ingredients until wilted. Add fried anchovied, stir evenly. Add lime juice, sugar and salt, stir evenly. Remove from the heat. Ready to eat as a condiment.