This is one item that is a MUST when eating wanton soup or dry noodles…Oh yes, and also Cantonese fried noodles, say Khar Eng, my sister-in-law. Oh course it’s also a great accompaniment when we eat the Teluk Intan infamous Chee Cheong Fun. Although we can easily buy pickled green chillies in the supermarkets, home-made pickled chillies always taste so much better, crunchier and fresher without the preservatives and other additives. This is my first time making pickled green chillies at home and I was pleasantly surprised that it just took 10 to 15 minutes to prepare and the chillies were ready practically overnight. Everyone should have a jar of this in their fridge at all times.
- 200gGreen chilies
- 1cupRice vinegar250 ml
- 1/2cupCaster sugar100g
- 1/2teaspoonFine salt
- Wash and drained the green chillies. Cut into 3mm slices, Pour very hot water over the sliced chillies. Let stand for 10 seconds. Then...
- Get the full instructions at Huang Kitchen by Angie Liew