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.
3-4 long green chillies, sliced into 3-4 mm rounds
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
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.