The Green Condiment

This is my favourite condiment. It is a must to go along with chinese food. Therefore, every chinese restaurant would have them served in the centre of each table.

Green Chilli Pickle

What do we need:

15 green chillies
2 tbsp vinegar
1 tbsp sugar
1 tsp salt

How do we do it:

Wash and drain chillies well. Thinly slice the chillies. Place the sliced chillies in a jar.

Mix vinegar, water, salt and sugar, until sugar dissolves. Pour mixture into the jar onto the chillies.

The chillies will be ready the next day. It could be refrigerated for months.

Sweetish Reddish Condiment

Recently, I made onion pickle to be served along with murtabak for my daughter’s 3rd birthday party. Traditionally, this pickle is red in colour. So, to keep up to the tradition, I also coloured it RED. Let me share the recipe of this very simple sweet and crunchy pickle.

Onion Pickle

What do we need:

1 large onion
4 tbsp vinegar
4 tsp sugar
1 drop red food colouring (optional)

How do we do it:

In a jar, mix vinegar, sugar and the red food colouring. Stir until the sugar dissolves.

Peel the onion, wash and pat dry. Cut it into half lengthwise and slice very thinly. Place the sliced onion into the vinegar mixture. Set aside.

Within 2 hours the pickle would be ready.



Serve Onion Pickle with murtabak or simply with sambar and rice.

The Food That I'd Die For # 5

Acar is a Malaysian spicy pickled crunchy salad that is commonly served as condiment or relish to be eaten with a main course. It is sort of a must have item in the food served in Indian & Malay weddings in Malaysia.

Acar is made from different kinds of hard vegetables such long beans, carrots, cucumbers, cauliflowers and cabbage which are pickled in vinegar. The vegetables are then tossed with toasted sesame seeds or ground peanuts.

Acar

What do we need:




1 cucumber
3 small carrots
10 shallots or 1 large onion
2 tbsp sugar
1 tsp salt
1/2 tsp turmeric powder

4 shallots
5 dried chilies
1 tsp mustard seeds
1/2 cup vinegar
1/2 cup water
oil

1 tbsp sesame seeds, toasted

How do we do it:

Remove centre of cucumber and cut crosswise the cucumber and carrots. Then cut lengthwise into about 3cm sticks. Peel the shallots and leave them whole. If using big onion, cut into wedges. Mix with sugar, salt and turmeric. Leave aside for 1 hour.

Snip and soak the dried chillies in some water for a while. Drain off the water and grind together with the shallots.

Heat oil and fry mustard seed until it pops. Add the ground ingredients. Fry until the oil rises. Stir in vinegar and water. Let boil for 3 minutes. Turn the stove off. Add the vegetables and immediately turn off the heat. This is to prevent the vegetables from overcooking. Overcooked vegetables led to a soggy acar. Stir well to mix.

Toss with the sesame seeds before serving.




Serve acar with hot rice and kurma or sambar.