Padang Green Chili SambalSamba Lado Mudo or Sambal Lado Mudo is one of popular condiments in Indonesia. It’s originated from West Sumatra province, so if I have to translate the name, it can be Minangese Green Chilies Sambal. If you go to Minangese restaurants in Indonesia, you can ask for this condiment at no cost. Mostly, Indonesians always have sambals for their food, no wonder they have many style of sambals. Still got confused what sambal is? please do visit this link.

As I have posted on Samba Lado 2 before that I added bilimbis (Indonesian: Belimbing sayur, belimbing wuluh) instead of green unripe tomatoes. Now, I made a different substitute by adding tomatillos.

This recipe is my entry for Weeekend Herb Blogging #128, hosted by Jai and Bee of Jugalbandi.


Samba Lado Mudo (Minangese Green Chilies Sambal)
Modified by me

Ingredients:
25 long green chillies
8 shallots (for smaller shallot like in Indonesia, use 16 shallots)
4 tomatillos (original recipe is supposed to add green unripe tomatoes)
100 g teri medan (dried tiny silver anchovies)
5 tbsp oil
2 tbsp fresh lime juice
salt and sugar to season

 

A Package of Teri MedanTeri Medan

 

Directions:
1. Steam long green chilies and shallots (some people like to steam the tomatoes as well) for about 5 minutes.
2. In a food processor or blender, place tomatillos, steamed green chillies and shallots. Do not process too smooth, just roughly blended. I myself processed too smooth.
2. In a skillet, place oil and heat it over medium-high. Fry dried anchovies until golden brown. Remove the anchovies.
3. Heat the remaining oil in same skillet, stir fry the blended ingredients until wilted. Add fried anchovies, stir evenly. Add lime juice, sugar and salt, stir evenly. Remove from the heat. Ready to eat as a condiment. I put mine in a sterilized jar, so I can keep it longer in the fridge.

Samba Lado Mudo 3
Samba Lado Mudo 3

39 COMMENTS

  1. weh pk tomatilos toh tomate… ? akhire bener-2 ijo sambelmu Pep hihi.. aku nunggu suk summer .pe nandur tomat dewe… wes tuku bibit tomat, gari nandur nek mburi omah ๐Ÿ˜‰ saiki jeh frosen night mesake lek matek tomate nek njobo ๐Ÿ™ ra due green house soale

  2. Litle corner of mine: yes, as condiment to white riceA.G: hahahahah iyo, aku gak iso nandur wong tinggal neng apartmentBee: indeed. thanks for stopping by

  3. weh pk tomatilos toh tomate… ? akhire bener-2 ijo sambelmu Pep hihi..
    aku nunggu suk summer .pe nandur tomat dewe… wes tuku bibit tomat, gari nandur nek mburi omah ๐Ÿ˜‰ saiki jeh frosen night mesake lek matek tomate nek njobo ๐Ÿ™ ra due green house soale

  4. Litle corner of mine: yes, as condiment to white rice

    A.G: hahahahah iyo, aku gak iso nandur wong tinggal neng apartment

    Bee: indeed. thanks for stopping by

  5. Li, bocor, kasih teh pekatNoobcook, thank youTigerfish, It's usually served with nasi kapau (Minangese mixed rice). I myself sometimes have this only with warmed white rice ๐Ÿ™‚

  6. Li, bocor, kasih teh pekat

    Noobcook, thank you

    Tigerfish, It’s usually served with nasi kapau (Minangese mixed rice). I myself sometimes have this only with warmed white rice ๐Ÿ™‚

  7. Dwi: mau mangkoknya?Jun: You're right, Kak. I bet you will love this, I guess you can find green unripe tomatoes for purchased in Malaysia, just like in Indonesia.Kevin: thanks, your souvlaki looks good too

  8. wow i can just eat this with loads and loads of rice hihihi and i wud definitely lick my fingers clean afterwards hohohopasti sedeppp

  9. Dwi: mau mangkoknya?

    Jun: You’re right, Kak. I bet you will love this, I guess you can find green unripe tomatoes for purchased in Malaysia, just like in Indonesia.

    Kevin: thanks, your souvlaki looks good too

  10. wow i can just eat this with loads and loads of rice hihihi and i wud definitely lick my fingers clean afterwards hohoho

    pasti sedeppp

  11. […] Thank you to Mei-Mei Ries and Susy Nataly for the helps. I have asked the recipe to Mei-Mei in 2010 but I kept forgetting to make one until Susy was posted about it. ย Mei-me was telling me the portion of shallot and garlic has to be 4 to 1. ย Indonesian cooking uses a lot more shallot than garlic. This sambal andaliman recipe reminds me a lot of sambal lado mudo (Minangese Green Chili Sambal). […]

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