Sambal Lado Mudo (Green Chili Sambal)

Sambal Lado Mudo is a West Sumatran (Minangkabau) green chili sambal known for its fresh, spicy, and slightly tangy flavor. It pairs well with fried fish, grilled chicken, or steamed rice.

Servings: 2

Prep Time: 10 minutes

Cooking Time: 10 minutes

🟢 Ingredients:

• 10 green bird’s eye chilies (or 5 green chilies for milder heat)
• 1 large green chili (for extra color and texture)
• 2 shallots, sliced
• 2 garlic cloves, minced
• 1 small tomato, chopped
• ½ tsp salt
• ½ tsp sugar
• ½ tbsp lime juice
• 2 tbsp vegetable oil
• 1 kaffir lime leaf (optional, for aroma)

🟢 Instructions:

1. Steam the chilies and tomato

   • In a steamer or a small pot with a lid, steam the green chilies, tomato, shallots, and garlic for 5 minutes until softened.

2. Pound the ingredients

   • Using a mortar and pestle, roughly pound the steamed chilies, tomato, shallots, and garlic to a coarse paste. (You can also pulse in a food processor, but don’t blend too smooth!)

3. Sauté the sambal

   • Heat vegetable oil in a pan over medium heat.
   • Add the sambal mixture and stir-fry for 2–3 minutes.
   • Add salt, sugar, and the kaffir lime leaf, stirring until fragrant.

4. Finish with lime juice

   • Turn off the heat and stir in the lime juice.

5. Serve

   • Serve warm as a side sauce for fried fish, grilled chicken, or rice.

🔥 Tips & Variations:

✅ Milder Version – Reduce the bird’s eye chilies and add more large green chilies.
✅ Smoky Flavor – Lightly roast the chilies before steaming.
✅ More Umami – Add ½ tsp shrimp paste (terasi) while sautéing.