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Green Chillies Sambal

(Sambal Ijo/Sambal Lado Mudo)

Sambal Ijo/Sambal Lado Mudo

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.

Category: Sambal

Difficulty: Easy

Cooking time: 30 minutes

Ingredients

- 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

Directions

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.

4. Serving suggestion: best to eat with nasi putih (plain rice) and Rendang or Chicken Curry (Kare Ayam).

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