Pickled green chillies for noodle soup

In Malaysia, these chillies are served everywhere with noodle soup – even thinking about them takes me back to early morning breakfasts on Jalan Alor in KL…large sigh with tummy rumbles.
I got shown how to make them in Penang in the little kopishop that I took the ‘do not spit on the floor’ photo in – they are lovely people and I think they thought I was funny turning up at the crack of sparrowfart everyday for my fix- I can’t remember the name of the cafe, but it’s on Jalan Macallister (I think – it’s the street just off from Komtar that has all the undertakers and things for Chinese funerals on – yes, a whole street)

The green version of the long red chillies in the last post seem to be harder to find in the UK, but you do need a green slightly fleshy but still hot chilli for this – I have made it with red, but it’s not quite the same…I guess you’d only notice if you’d had the green ones first, though.

For me, there’s no point in making a big batch, because while they keep for ages, they lose their quintessential juicy crunch after a bit…you can scale up the recipe if you’re feeding a football team.

Ingredients

3-4 long green chillies, sliced into 3-4 mm rounds
Boiling water
100ml white rice vinegar
2 teaspoons of sugar – my man in Penang used grated palm sugar – but ordinary sugar will do
1/4-1/2 tsp salt – to taste
Method

Mix vinegar, salt and sugar in a bowl until they dissolve. Taste.
Put chillies in a bowl or a cup and pour boiling water over them. Let it stand for 30-45 seconds, and then drain. Pour on the vinegar solution. The chillies need to be completely immersed, so top up with a little more vinegar if necessary.
Place in the fridge for a couple of hours, and the chillies will turn a khaki green…and they are ready.

Phew – that’s the last recipe from my sunday afternoon making sauces…they were much quicker to make than to write about.

Free food and weekly shop

I really, really have stuck to the budget in my cyber absence but I have bought some things like rice (£7.50 for 5 kilos) and the like… last week I bought a chicken reduced to £2.85 from £4, which went straight in the freezer, potatoes, garlic, ginger, chillies and a Chinese cabbage, which I haven’t used yet, but I also bought posh goat’s butter – more about that later…and dark soya sauce..and..and
Spring has come extremely late in London, but now it’s here, it’s going great guns, so there’s loads of nettles, wild garlic and other ‘weeds’ that are great free food if you get the young tips. It’s a window of about 2 or 3 weeks, so I’m trying to think of how to freeze some of this harvest, and come up with some recipes to make it a bit more interesting. Basically, nettles (which sting) and dead nettles (which don’t)taste like spinach and are really good for you – however, they are more fibrous, they cook down like amaranth – Jamaican callaloo – which is used, by different names, all over the world. The bestest ever name I found on wikipedia for amaranth is the Nigerian Yoruba -arowo jeja – apparently this means ‘we have money left over for fish’!
Nettle soup is lovely, if a little ‘too good for you’, but how much of the same thing can a person eat in a week – or feed to their long suffering family – so, along with a basic soup recipe, I am going to post a potato, onion, and ‘green’ pakora recipe and one for my version of Jamaican Pepperpot Soup.