Padang Green Chili Sambal (Sambal Ijo Padang)

Padang Green Chili Sambal (Sambal Ijo Padang), also known as Sambal Lado Mudo, is a signature Minangkabau sambal made from fried green chilies that are coarsely ground. This sambal has a distinctive flavor—freshly spicy with an appetizing aroma. It is an essential accompaniment in Padang restaurants.

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Difficulty Level: Easy
Servings: For 4–5 people

Ingredients

Main Ingredients:

  • 250g green curly chilies

  • 50g green bird's eye chilies

  • 10 shallots

  • 5 cloves garlic

  • 4 medium green tomatoes

  • 2 tsp salt

  • 1 tsp granulated sugar (optional)

  • 1 lime (juiced)

  • 100ml cooking oil

Supplementary Ingredients (Optional):

  • 2 small purple eggplants, cut into pieces

  • 5 jengkol (skunk beans), boiled and sliced (optional)

  • 10 petai (stink beans), peeled (optional)

Instructions

Step 1: Preparing the Ingredients

  1. Thoroughly wash all chilies, shallots, garlic, and tomatoes.

  2. Remove the chili stems but keep the seeds for maximum spiciness.

  3. Cut the shallots and garlic into 2–3 pieces each.

  4. Cut the green tomatoes into several sections.

Step 2: Frying the Ingredients

  1. Heat oil in a wok over medium heat.

  2. Fry all ingredients (green chilies, bird's eye chilies, shallots, garlic, and tomatoes) until wilted and slightly changed in color (± 5–7 minutes).

  3. Remove and drain the oil, reserving 3–4 tablespoons of the used oil.

Step 3: Grinding the Sambal

  1. Coarsely grind or pound the fried ingredients using a mortar and pestle.

  2. Do not over-grind to maintain texture.

  3. Add salt and sugar (if using), and mix well.

  4. Squeeze in the lime juice.

Step 4: Sautéing the Sambal

  1. Reheat the reserved oil in the wok.

  2. Sauté the ground sambal over low heat for 2–3 minutes until cooked and fragrant.

  3. Adjust seasoning to taste.

Variation with Eggplant/Jengkol:

  1. Fry the eggplant or jengkol until cooked.

  2. Add them to the sautéed green sambal.

  3. Mix well and cook briefly.

Tips

  • Choose fresh, firm green chilies.

  • Avoid frying the ingredients too long to retain their fresh flavor.

  • Reduce the number of bird's eye chilies for a milder version.

  • Coarse grinding gives the sambal an authentic texture.

  • Store in an airtight container in the refrigerator for up to 1 week.

Serving Suggestions

  • Serve as an accompaniment to rice and Padang dishes.

  • Pairs well with gulai, rendang, or ayam pop.

  • Can also be used as a dipping sauce for fried dishes.

Unique Features

  • Appetizing green color.

  • Refreshing spiciness that isn't overwhelming.

  • Distinctive aroma from fried green chilies.

  • Coarse texture that provides a unique sensation.

Nutrition per Serving

  • Calories: 85 kcal

  • Fat: 7g

  • Carbohydrates: 6g

  • Protein: 2g

This Padang Green Chili Sambal will make your dishes taste more authentic and appetizing. Enjoy!

 
 
 
 
 
 
 
 
 
 
 

Give us suggestions, comments or testimonials about your cooking results.