Sambal Lado Mudo: Amazing Indonesian Fish Sambal

Welcome to another great sambal recipe! Today, I’ll be making sambal lado mudo, an Indonesian green chili sauce that’s about to become your new favorite sambal.

To make sambal lado mudo, simply fry some dried anchovies, fry some chillies and garlic and combine. That’s it!

What is Sambal Lado Mudo?

Sambal lado mudo is a spicy, green chili-based sauce that finds its roots in the heart of Indonesian cuisine. Its name translates to “young green chili sambal,” reflecting the youthful vibrancy and punchy flavors that define this sambal.

This sambal highly related to sambal ikan teri, which I’ve made before. Check it out for a more spicy version of dried anchovies sambal!

Unlike its fiery red counterparts, sambal lado mudo offers a milder heat, complemented by the umami-richness of ikan teri and a tangy hint of assem (tamarind). It’s a versatile sauce that can accompany a wide array of dishes, adding depth and excitement with every spoonful.

Step 1: Collect the Ingredients

Note: The given kcal count is calculated using an online tool and can deviate from your actual caloric content.

What to consider when choosing the ingredients

Choosing fresh, vibrant green chili peppers is key—they should be firm to the touch and bright in color. For a milder flavor, consider using milder chillies as a substitute or consider removing the seeds.

The garlic should also be fresh, with tight, unblemished cloves. To enhance the taste, you could add roasted bell peppers or sun-dried tomatoes as flavorful additions. Just be careful not to add to much as the taste will dilute.

Step 2: Fry the ikan teri

Before diving into the main preparation, give your ikan teri a quick fry. Heat a pan over medium heat and add the dried anchovies. Fry them for a few minutes until they’re slightly crisp and browned.

This not only enhances their flavor but also adds a crunchy texture to your sambal. Remove the ikan teri and set aside, but keep the pan on the stove; we’re going to use it again shortly.

Step 3: Chop and grind the ingredients

While the ikan teri is cooling down, take this time to chop your green chili peppers and garlic cloves roughly. Dissolve the tamarind in hot water if you’re using a dried product.

Once you’ve chopped the ingredients, use a mortar and pestle or a food processor to grind them into a coarse paste. The goal here is to release all the flavors without turning it into a completely smooth mixture.

If you need more information on using food processors and which products are best for under 100 USD, find it here.

Step 4: Fry sambal lado mudo

In the same pan used for frying ikan teri, turn on the (medium) heat and add your green chili and garlic paste.

Fry the mixture for a few minutes, stirring frequently to prevent it from sticking to the pan. You’ll notice the aromas start to fill your kitchen—an exciting sign that you’re on the right track.

Once your sambal paste has fried to perfection, add the (dissolved) assem. Stir well to combine, and let it simmer until the moist has thickened.

Once the sambal has a nice consistency, add back the ikan teri and stir is once or twice. Cook everything together for another minute or two, then remove from heat. Your sambal lado mudo is now ready to serve!

Step 5: Serve and conserve sambal lado mudo

This sambal can be enjoyed immediately or stored in an airtight container in the refrigerator for future use, be sure to eat it in a couple of days and check for spoilage before eating!

Whether drizzled over grilled meats, mixed into rice dishes, or simply enjoyed as a dip, sambal lado mudo is sure to add a vibrant kick to your meals!

I can recommend the following dishes to add this sambal to:

• Nasi jagung
• Nasi minyak
• Nasi lemak
• Nasi uduk
• Nasi kuning
• Ayam kecap
• Nasi tomat

That’s it! I hope you’ve enjoyed this recipe. If you did, please let me know what you think and what other dishes you want to see! Some other sambal I recommend:

• Sambal jagung
• Sambal tauco
• Sambal petis
• Sambal tumpang
• Sambal santan