Sambal Ijo/Sambal Lado Mudo or green chillies sambal is a typical sambal from Padang, West Sumatra. If you ever go to Padang or Minang restaurant, you will find it as one of their main menu. This sambal is a ‘necessary’ part of the menu as the accompaniment for all the dishes. When I lived in Indonesia, it was easy to get. Here I have to make it by myself. Luckily I have chillies growing in my garden. One of them shaped like a ball … it’s quite different than chillies I had in Indonesia. I got it from my Macedonian neighbour. And this year I finally got enough stock of chillies until next summer. And I decided to make Sambal Ijo from those green ball chillies to see how strong they are. I added Medan dried Anchovies (Teri Medan) to get richer taste.
Cooking time: 30 minutes
- 10 green chillies or green jalapeno peppers
- 1 onion or red onion
- 2 cloves of garlic
- 1/2 red/green tomato
- 2 fresh Kaffir Lime leafs (daun jeruk purut)
- 100 g Medan dried anchovies (Teri Medan) – optional, or you can use also normal fried Anchovies
- 1 teaspoon lime juice
- Salt and sugar to taste
1. Heat the oil and fry the anchovies. Set aside.
2. In remaining oil, sauté chillies, onion, garlic, tomato and kaffir lime leafs for 2 or 3 minutes. Set aside
3. Then grind into roughly paste (tumbuk kasar), and bring back to fry for few minutes. Add the lime juice and the fried anchovies.