Sambal Lado Mudo, meaning “green chili sambal” in Indonesian, is a vibrant, spicy condiment that packs a punch. Unlike its red counterpart, this sambal uses fresh green chilies, resulting in a brighter flavor and a more herbaceous aroma. It’s incredibly easy to make at home, and once you try it, you’ll want to add its fiery kick to everything!
Ingredients: A Symphony of Freshness
Main Ingredients:
- 10-15 fresh green chilies (Thai or Serrano work well), adjust to your spice preference
- 5 shallots, roughly chopped
- 3 cloves garlic, roughly chopped
- 1 large tomato, roughly chopped
- 2 tbsp vegetable oil
- Salt to taste
Flavor Enhancers:
- 1 tsp shrimp paste (optional, adds a umami depth)
- 1 tbsp lime juice (or to taste)
- 1 tsp sugar (optional, balances the heat)
Tip: Don’t be afraid to experiment with the chili variety! For a milder sambal, use Anaheim or Poblano peppers. If you like it extra spicy, habaneros or scotch bonnets will do the trick!
Equipment: Simple Tools for a Flavorful Feast
- Cutting board
- Knife
- Mortar and pestle (or food processor)
- Small frying pan
- Spatula
- Jar for storage
Instructions: A Step-by-Step Guide to Spicy Heaven
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Prepare the Ingredients: Wash the green chilies, shallots, garlic, and tomato. Remove the chili stems if desired. You can adjust the heat level by removing the seeds. For a milder sambal, discard most of the seeds.
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Blend the Aromatics: Combine the green chilies, shallots, and garlic in a mortar and pestle. Pound until a coarse paste forms. Alternatively, you can use a food processor for this step, pulsing until finely chopped but not pureed.
Fresh ingredients for Sambal Lado Mudo.
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Sauté the Paste: Heat the vegetable oil in a small frying pan over medium heat. Add the chili paste and shrimp paste (if using). Sauté for 5-7 minutes, stirring frequently, until fragrant and the oil starts to separate slightly.
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Add Tomato and Seasonings: Stir in the chopped tomato, lime juice, and sugar (if using). Cook for another 3-5 minutes, or until the tomato softens and the sambal thickens slightly.
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Adjust to Taste: Remove the sambal from heat and taste for seasoning. Add more salt, lime juice, or sugar as needed to balance the flavors.
Cooking Sambal Lado Mudo in a pan.
Tips & Tricks from a Sambal Enthusiast:
- For a smoother sambal: Briefly blend the cooked sambal with an immersion blender or in a food processor.
- To tame the heat: Add a teaspoon of sugar or a pinch of brown sugar while cooking.
- Freshly squeezed lime juice makes a world of difference in flavor.
Serving Suggestions: Unleash the Fiery Goodness!
Sambal Lado Mudo is incredibly versatile! Here are some ideas:
- Classic Indonesian: Serve it as a condiment alongside nasi goreng (Indonesian fried rice), satay (grilled skewers), or gado-gado (Indonesian salad with peanut sauce).
- Spice Up Your Eggs: Add a dollop to your morning eggs, omelets, or avocado toast for a fiery kickstart.
- Dip Into Flavor: Serve it as a dipping sauce for grilled chicken, fish, tofu, or tempeh.
Storage: Preserving the Spicy Goodness
Store the sambal in an airtight container in the refrigerator for up to 1 week.
Conclusion: A Flavorful Adventure Awaits!
Making your own Sambal Lado Mudo is a rewarding experience. It’s fresh, flavorful, and allows you to customize the spice level to your liking. Once you taste the difference of homemade sambal, you’ll never go back to store-bought! So gather your ingredients, and embark on this culinary adventure. Your taste buds will thank you.
