This easy to make Asian style pickled green chillies is a popular condiment in Singaporean and Malaysian cuisine, enhancing a dish's flavour by introducing a burst of heat, crunch, and sharpness. Use the freshest long green cayenne chillies you can find. They are only moderately spicy, and you can tone down the heat by leaving out some of the seeds during preparations. Serve the pickled chillies in a small dish on their own or with some soy sauce alongside fried noodles, soups, dumplings, wontons, rice and congee. I find them most appetising on top of fried or scrambled eggs.
Makes 1 small jar
INGREDIENTS
- 150g / 5¼oz cayenne green chillies
- 400ml hot water
- 1 cup rice vinegar or white vinegar
- 1 teaspoon salt
- ½ teaspoon sugar
METHOD
- Wash 1 small heat-proof glass jar and lid with hot soapy water. Rinse well with hot water. Sterilise by placing it onto a baking tray, then into a preheated 120°C/250°F oven for 20 minutes, or until it is dry and ready to be used.
- Wash the chillies under cold tap water and pat dry with clean kitchen paper towels.
- With a pair of kitchen scissors, cut off and discard the stems, then cut the chillies into small rounds over a large bowl.
- Pour hot water into the bowl and blanch chillies for 30 seconds or so.
- Transfer chillies with a slotted spoon into another bowl, leaving some of the seeds behind in the liquid if you would like to make them less spicy.
- Add vinegar, salt and sugar to chillies in the bowl. Stir with a spoon to dissolve salt and sugar.
- Transfer chillies into the prepared jar and pour over all of the vinegar mixture. Make sure the chillies are completely submerged. Add more vinegar if needed. Seal the jar with lid. Label and date.
- Let the jar of pickled chillies rest in the refrigerator for 1 day before use to develop their flavour. Their colour will darken slightly.
- Use a clean implement each time to remove the amount of pickled chillies you need. Keep the jar in the fridge and use within two weeks.
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