Recipe - "Pickled green chillies"

For most Malaysians and Singaporeans, one of the “must have” side dish or condiment in any Chinese meal is the “pickled green chillies”. The “pickled green chillies” have that vinegar sour and sweet taste to it. They complement very well with many Chinese dishes. However, we were told in Hong Kong, if one should request for “pickled green chillies”, one would be frowned upon by the waiters, waitresses and staff of the restaurant. One of our friends related to us that when he requested for the “pickled green chillies”, the cook actually came out from the kitchen and pointedly asked him, “Is my food that bad that you need “pickled green chillies”?” Naturally, our friend was taken aback that such a simple request would result the cook being offended and big time at that! Apparently, some people feel that “pickled green chillies” would suppress the actual taste of the dish. Therefore, it is assumed that if you eat the food with “pickled green chillies”, you are not appreciating the actual taste of the food. Be that as it may, many people enjoyed “pickled green chillies” and find that they complement the food very well. So, for those of us who are located in places where we can’t readily find “pickled green chillies” or those of us who prefer to have home-made “pickled green chillies”, here is the recipe:-

“Pickled green chillies”

“Pickled green chillies” are a spicy condiment often served with Asian dishes, especially noodles in Malaysia and Singapore. I love eating it with my dry Wan Tan noodles and Cantonese Fried Kuey Teow (Wa Tan Hor).

Ingredients

500g green chillies
500ml white rice vinegar/distilled vinegar/apple cider vinegar
Boiled hot water in a bowl
2 tbsp sugar (add or minus according to your taste)
Glass container or Jar

Wash and pat dry the green chillies. Cut chillies into round slices. Remove seeds that look brownish. Transfer all the sliced chillies into the bowl of boiled hot water and leave it for a few seconds. Drain well. Spread evenly on a flat surface plate or tray. Dry it with kitchen paper towel or under the sun.

Dissolve 1tbsp of sugar with the 250ml vinegar. Pour mixture into a glass container or jar with 250gm of the sliced green chillies. Do the same for the other half of the ingredients. Transfer it into a glass container or jar and store it in the fridge. “Pickled green chillies” will be ready to serve the next day.