Thai Green Curry Paste

 I tried making my own Thai Green Curry Paste.... it is not difficult although there are a lot of ingredients into it. Homemade is fresher in taste than the store-bought and you can adjust the level of spiciness to your liking.

By: Roz@HomeKreation
Source: modified from here
INGREDIENTS:
1 stalk Lemongrass
3 Green Chilies
5-10 Green Cili Padi
2 Shallots
3 cloves Garlic
1" Galangal
1" Ginger
1 bunch Cilantro
1 bunch Fresh Basil
1/2 tsp Cumin Powder
1/2 tsp White Pepper Powder
1/2 tsp Coriander Powder
3 tbsp Fish Sauce
1 tsp Belacan
2 tbsp Lemon Juice
1 tsp Palm Sugar
3-4 tbsp Coconut Milk

METHOD:
1. Place all  ingredients in a blender & process well until fine paste.
2. Use this paste as marinate or simply cook into curry.
3. To cook chicken/fish/beef curry, heat up some oil and stir-fry the paste with bruised lemongrass and kafir lime leaves. Add chicken and coconut milk. Balance taste with salt, lime juice or more chilies.

BAHASA MALAYSIA VERSION
 Seronok mencuba sesuatu homemade dan nak buat sendiri Pes Kari Hijau Thai tak susah sebenarnya jika semua bahan2 sedia ada. Meh tengok resipi nya....

By: AlongRoz@HomeKreation
Source: modified from here 
BAHAN2:
1 btg Serai
3 bj Cili Hijau
5-10 bj Cili Padi
2 ulas Bwg Merah
3 ulas Bwg Putih
1" Lengkuas
1" Halia
1 ikat Daun Ketumbar
1 ikat Daun Basil
1/2 st Serbuk Jintan Putih
1/2 st Serbuk Lada Sulah
1/2 st Serbuk Ketumbar
3 sb Sos Ikan
1 st Belacan
2 sb Jus Lemon
1 st Gula Merah

3-4sb Santan

CARA2:
1. Masukkan kesemua bahan2 ke dlm blender & proses sehingga lumat.
2. Boleh gunakan pes ini untuk perapan ayam/daging/ikan atau di masak sebagai kari.
3. Untuk memasak kari ayam/daging/ikan, panaskan sedikit minyak & tumis pes kari hijau bersama serai ketuk, daun limau purut sehingga wangi. Masukkan ayam/daging/ikan dan santan. Imbangkan rasa masin/masam/pedas.

Sambal Oelek

Sambal Oelek means pounded chili paste in Indonesian terms. Learned about this through facebook comments and recommendation. My son, usuRaz commented that it tastes quite similar to chili sauce that I typically prepared for Chicken Rice. Indeed he is right and the different is this is cooked whilst the chicken rice sauce is raw.

By: Roz@HomeKreation
INGREDIENTS:
5 Red Chilies
Chili Padi (amount depends on how hot you prefer it) 
1 clove Garlic
1 slice Ginger
1/2 Tomato
1 tsp Tamarind Juice
1 tbsp Vinegar
1 tsp Sugar
1 tsp Salt
Water - enough to blend all ingredients 

METHOD:
1. Blend all ingredients and cook until thickened.
2. Serve to spice up rice & dishes or noodles.
********************************************************

BAHASA MALAYSIA VERSION
 Baru2 ni Along buat Daging Dendeng Indonesia & KakInaKL komen kata Sambal Oelek / Ulek pun sedap.... Along pun google & rupa2 nya Oelek tu makna nya sambal giling/tumbuk. Ada pelbagai versi, so Along pun olahkan jadi begini. UsuRaz komen kata nya takda beda dgn rasa sos Nasi ayam yg Along selalau buat. Betul pun cakap dia... cuma sambal ni di masak sehingga pekat sedangkan sambal nasi ayam yg Along selalu buat tu mentah je. Walaubagaimana pun, terima-kasih pada KakIna yg kasitau pasal Sambal Oelek ni & Along kongsikan resepi sempoi ni kot2 ada yg teringin nak cuba.

By: AlongRoz@HomeKreation
BAHAN2:
5 Red Chilies
Cili Padi - terpulang nak letak banyak mana 
1 ulas Bwg putih
1 hiris Halia
1/2 bj Tomato
1 st Jus Asam Jawa
1 sb Cuka
1 st Gula
1 st Garam
Sedikit Air - cukup utk blend semua bahan2 

CARA2:
1. Blend kesemua bahan sehingga lumat.
Masak sehingga pekat.
2. Hidangkan dgn nasi/lauk atau mee.

Chili Oil (Pes Cili Goreng) Again

 Chili oil is a must have all the times in my kitchen because it saves me a lot of time in cooking as well as spices up the meal anytime! I almost ran out of stock with my last jar of chili oil so last week end I bought 1.25kg chilies for the purpose. After cooking, it shrank to only one mayonnaise jar above.

I'm publishing this again as it was more than two years ago since the last entry... I did not take a close-up photo this time so I'm using a photo from previous entry:

Close up look

For recipe, can refer here (non-salted) or here.

in the cooking process.... almost ready as oil has surfaced

BAHASA MALAYSIA VERSION
 Along memang senantiasa ada simpan cili oil ni.... mudah & cepat kerja memasak tanpa susah-payah nak blend dan menumis cili yg mengambil masa. Balik kerja kekadang selalu lewat tapi dgn cili oil ni senang sedikit jadi nya kerja. Rasa masakan pun lebih sedap sebab cili ni garing & harum. Cuma perlu letak sedikit sahaja sudah mencukupi.

Macam2 masakan boleh guna ni untuk menggantikan pes cili kering seperti memasak mee, lauk-pauk dan juga boleh di hidangkan untuk menambah kepedasan sup, mee dll.

Untuk resipi, boleh rujuk di sini atau versi tanpa garam di sini. Masak dgn api perlahan supaya tak hangit. Kena bersabar buat ni, lebih 2 jam baru siap. Kali ni Along buat menggunakan 1.25kg cili merah & apabila siap cuma dapat sebotol kecil mayo seperti di atas tu. So bila masak, tak payah letak banyak, sesudu pun sudah cukup berasa tapi bergantung pada jenis masakan lah ya.

1.25kg fresh chilies

Pickled Chilies (Cili Jeruk)

These pickled chilies are great to serve alongside any type of noodles and can be made less spicy by removing the seeds from the chilies but I preferred otherwise. You will be pleasantly surprise that these take less than an hour to be ready but can be kept for weeks.

I have been making from this recipe since 2007 and sticked to this recipe since it suits my taste buds but have it modified slightly.

By: Roz@HomeKreation
Source: MR_Jun
The original recipe has been modified accordingly for more accurate measurements
Translated into English by HomeKreation
INGREDIENTS:
10-15 Green Chilies - sliced 
1 cup Vinegar
1 cup Water
3 tbsp Sugar
1 tsp Salt

METHOD:
1. Place sliced chilies in a sterilized jar.
2. Boil water, vinegar, sugar and salt and pour into the jar.
Place cap and let it cool down and change into pale color.
4. Ready to be served along any type of fried/wet noodles.
TIPS: Remove seed if you prefer it mild.
***********************************************************************


BAHASA MALAYSIA VERSION
Baru2 ni cili hijau murah hanya RM3.90 sekilo, jadi Along beli lebih untuk di jerukkan. Bukan susah pun nak buat cili jeruk, tak sampai sejam dah siap tapi boleh tahan berminggu lama nya. Sedia untuk di hidangkan bersama pelbagai mee sebagai penyedap tambahan.

First time Along buat ni di tahun 2007 sewaktu aktif member di MyResipi dan semenjak tu Along tak guna resipi lain sebab versi ni memang dah cukup baik. Kalau tak suka pedas, boleh buang biji nya tapi Along suka ia nya pedas sedikit. TQ to Jun sudi berkongsi resipi.

By: AlongRoz@HomeKreation
Source: MR_Jun
Along ubahsuai resipi nya sedikit untuk lebih jelas sukatan nya 
BAHAN2: 
10-15 biji Cili Hijau - hiris nipis/tebal ikut suka
1 cwn Cuka
1 cwn Air
3 sb Gula
1 st Garam (Along tambah sendiri)

CARA2:
1. Letakkan hirisan cili di dalam botol kaca.
2. Masak air, cuka, gula, garam sehingga mendidih.
Tuangkan ke dalam botol & tutup.
3. Biarkan sehingga cili bertukar warna kepada hijau pucat dan sejukkan di suhu bilik.
4. Sedia untuk di hidangkan bersama segala jenis mee goreng/sup/basah.
TIP: Buag biji nya kalau tak mahu pedas.

Sambal Hitam Pahang

 Finally I get to try this after looking for the Belimbing fruit (Cucumber Tree) almost a year ago since Ayu posted it in her blog. Typically the fruits are green but the ones I found recently is white but taste wise are the same anyway.

 I'm very tired tonight, so posting only the BM version. If any one wants it in English, please shout.

Update on 8thMarch based on request:

By: Roz@HomeKreation

Source: Ayu (Original by Madiha)

English translation by HomeKreation

INGREDIENTS:

½ cup boiled Cucumber Tree (Belimbing)
½ cup Chili Padi* (I also added Green Chilies) 

2 cup Anchovies* (* pounded) 

6 Shallots [3 pounded, 3 sliced thinly] 

5 tbsp Soy Sauce

Salt & Sugar

1 cup Oil

METHOD:

1. Place cucumber/belimbing in a pot & cook without adding water, with small fire until it shrinked & turned into dark color.
Stir occasionally to prevent from burned.

Mashed coarsely.

2. Heat up oil stir-fry sliced onion until fragrant.
Add in pounded ingredients & mashed Belimbing.
Cook until dry and add in soy sauce, salt & sugar.

Cook until dry.

3. Strain excessive oil & serve with rice or glutinous rice.

***************************************************

BAHASA MALAYSIA VERSION

Akhir nya merasa juga sambal ni selepas hampir setahun mencari Belimbing Buluh di Miri ni. Itu pun yg ada cuma belimbing putih, bukan hijau tapi rasa nya sama juga lah. Terima-kasih kepada Madiha yg kongsikan resepi nya dan juga Ayu yg promote resepi ni.

By: AlongRoz@HomeKreation

Source: Ayu (Original by Madiha)

(Along modified sikit & resipi di ringkaskan utk mudah rujuk)

BAHAN2:

½ cwn Belimbing Buluh Rebus
½ cwn Cili Padi* (Along tambah Cili Hijau) 

2 cwn Ikan Bilis* (* di tumbuk) 

6 ulas Bawang Merah [3 ulas ditumbuk, 3 ulas dihiris nipis] 

5 sb Kicap Manis

Garam & Gula

1 cwn Minyak

CARA2:

1. Masukkan belimbing de dlm periuk & di masak tanpa air dgn api kecil sehingga kecut & bertukar warna gelap.

Kacau sekali-sekala supaya tidak hangit.

Lecek/tumbuk separa lumat.

2. Panaskan minyak & tumis bawang hiris sehingga wangi.
Masukkan bahan2 tumbuk sekaligus & belimbing rebus.

Masak sehingga bahan2 tersebut agak kering & garing.

Tambahkan kicap manis, garam & gula secukup rasa.

Biarkan sambal kering sedikit (seperti serunding gitu).

3. Tapis minyak berlebihan & hidangkan dgn nasi atau pulut.

Belimbing Buluh Putih

Sambal Dabai

 I met an old friend (Kak Halimah) in the market while looking for Dabai fruits. She suggested that I cook it like sambal - something new to me because we only ate it blanched & dipped in salt or soy sauce. So tonite I gave it a try..... very delicious...! I only ate this dish, fried fish & hot rice and nothing else....! Despite not feeling well (on MC today) this dish really opened up my appetite.

Click here to see Dabai fruit.

By: Roz@HomeKreation
INGREDIENTS:
Dabai fruits - blanched & deseeded 
Ikan Bilis
Chili Padi
Shallots
1/4 cm Belachan
3 tbsp Chili Paste
Salt & Sugar

METHOD:
1.  Pound all ingredients except Dabai.
2. Heat up some oil & stir fry pounded ingredients until fragrant.
Add in dabai & stir few minutes until well mixed.
3. Dish out & serve with white rice along other dishes as appetiser.
************************************************************************

BAHASA MALAYSIA VERSION

Pekena lauk style masakan Sarawak ni, tak sihat pun berselera makan...! Waduh... sedap banget! Kekawan dari Sarawak kalau tak pernah buat ni, Along sarankan mencuba! Bagi yg tak pernah tengok buah dabai, boleh tengok kat sini.

By: AlongRoz@HomeKreation

BAHAN2:

Buah Dabai - di rendam air suam sehingga lembut & buang biji

Ikan Bilis

Cili Padi

Bwg Merah

1/4 cm Belacan

3 sb Cili Mesin

Garam & Gula

CARA2:

1. Tumbuk kesemua bhn2 kecuali buah Dabai.

2. Panaskan sedikit minyak & tumis bhn2 tumbuk sehingga garing & wangi.

Masukkan dabai & kacau sebentar sehingga sebati.

3. Hidangkan dgn nasi & lauk lain2, sebagai pembuka selera.

Ubikayu Rebus & Sambal Ikan Bilis (Steamed Tapioca w Sambal)

 Kampung style breakfast for this morning..... whilst the father is enjoying it so much, UsuRaz is grumbling and disappointed with the menu because I promised him Spinach Pasta for this morning but changed my mind. Other than the father, AngahRuz & myself; UsuRaz & Liana didn't like it at all and they both opted for toasts instead.... see.... not all the time you can please everybody in the house!

For the sambal recipe, refer the earlier post here.
***************************************************************

BAHASA MALAYSIA VERSION

Ada sesiapa nak resipi dalam BM? Takda kot.... sambal tumis ikan bilis, semua org pandai buat kot.... Meh jamu mata jer lah ya... ni untuk org yg berselera kampung macam Along lah kan... bebudak susah sikit ler nak laku, dok selera makan pasta jer... susah betoi... dah majuk2 pagi ni tengok hidang ubikayu ni!

Homemade Chili Oil (Again)

 There were chilies on cheap sale again & this time only RM5/kg. I sure grab whenever I saw such offer & of course to make chili oil which is family's favourite to accompany noodles, etc as well as for my instant cooking whenever needed.

Along ni pantang nampak cabai murah, mesti beli untuk buat chilli oil. Senang bila nak masak atau pun buat tambah dalam mee dll. Rasa nya rangup & wangi dan semesti nya pedas..... Kalau nak beli cili oil kat supermarket tu mahal & lagi pun homemade is better.

 These are long & thin chiles which are very hot! I bought a kilogram and cost me only RM5.

This time produced quite a tall jar full. For recipe refer here or here.

Homemade Chili Oil II (Pes Cili Goreng)

 A bag of chillies weighted 1kg was sold for only RM4 in the veg market and it was extremely cheap. Excitedly, I grabbed one bag and turned it into chili oil. This chili oil can keep for long time in fridge and can be used to spice up noodles/porridge/soup or used for instant chicken/fish cooking when in a hurry.

 Recipe was posted here earlier on but this time I've added some salt & sugar.

By: Roz@HomeKreation
INGREDIENTS:
1 kg Red Chillies - blend
1 bowl of Oil
1 tbsp Salt
1 tbsp Sugar

METHOD:
1. Heat up oil in a pot (preferably non-stick pot).
Fry blended chilli, add salt & sugar and continuously stirring until it dries and crispy.
(I made it a bit wet this time).
Tip: The heat from oil will continuously cook the chilli after fire is off, so make sure you stop the cooking process earlier.
Cool and drain out excess oil. Some people like to store it together with the oil which helps to prolong the life of the chilli oil.

2. Sterile a jar with boiling water & cool it until dry.
Keep cool chilli oil in the jar and screw lid tightly.
*****************************************************

BAHASA MALAYSIA VERSION

Along buat ni sebab beli sekilo cili merah harga cuma RM4. Rumah ni ramai yg suka makan pes cili goreng ni dgn mi, sup, bubur & sebagai nya. Boleh juga di gunakan untuk masakan dan amat jimatkan waktu sebab cili nya dah cukup garing so tak payah nak tumis lama2 & tak perlukan minyak yang banyak.

By: AlongRoz@HomeKreation

BAHAN2:
1 kg Cili Merah - blend
1 mangkuk Minyak

1 sb Garam

1 sb Gula

CARA2:
1. Panaskan minyak di dlm periuk tidak melekat.

Masukkan cili blend, garam & gula.

Kacau selalu sehingga cili kering & rangup. 

(Kali ni Along sengaja buat basah2 sikit)
Tip: Selepas api di padamkan, minyak yg panas tu akan terus menggaringkan cili. Jadi padamkan api sebelum terlalu garing.
Sejukkan & tapiskan minyak selebih nya.

Untuk hayat yg lebih lama, simpan cili dgn minyak nya sekali.

2. Bilas botol kaca dgn air panas & keringkan.
Simpan Cili Oil di dlm botol bertutup kedap udara.

Kuah Petis (Rojak Paste)

This is late entry, I made this before I went off for Europe tour.... enjoyed a home made petis I received from my hubby's kampung.

This paste can be kept for long time in fridge.

Source: Roz@HomeKreation
INGREDIENTS:
1 bowl Freshly-made Petis/Shrimp Paste (or you can replace it with unflavoured Petis sold in supermarket) 
3 tbsp Chili Paste
3 tbsp Vinegar
3 tbsp Sugar
1/2 cup crushed Fried Onion
2 tbsp Roasted Sesame Seeds
Cut Pineaples, Cucumber & Turnips
Pounded Roasted Peanut

METHOD:
1. Heat up 2 tbsp oil & sir fry chili paste until fragrant.
Add in Petis, some water if it too thick, vinegar, sugar & fried onion.
No need to add salt as it is already salty.
Let it boil and texture/taste is well balanced.
Add in sesame seeds & off fire.

2. Serve on top of your preferred veg & sprinkled with pounded peanuts.
.............> enjoy!!
*********************************************************

BAHASA MALAYSIA VERSION
Cara nak sediakan dan menyedapkan lagi petis asli. Along dapat petis yg fresh dari kampung hubby haritu sebelum bercuti. Petis yg di masak ni boleh di simpan lama dlm fridge sedia utk di gunakan anytime.

Source: AlongRoz@HomeKreation

BAHAN2:

1 mangkuk Petis (kl takda yg fresh, beli perisa asli kat supermarket) 
3 sb Cili Mesin

3 sb Cuka

3 sb Gula

1/2 cwn Bwg Goreng - ramas hancur 
2 sb Bijan yg di goreng

Nenas, Timun & Sengkuang

Kacang Tanah Tumbuk

CARA2:

1. Panaskan 2 sb minyak & tumis cili sehingga wangi.

Masukkan Petis, sedikit air jika terlalu pekat, cuka, gula & bwg goreng.

Tak payah letak garam sbb petis sudah cukup masin.

Biar menggelegak sehingga rasa/tekstur yg sesuai.

Masukkan biji bijan & tutup api.

2. Hidangkan kuah petis dgn sayur/buah kegemaran & taburkan kacang tumbuk.

.............> enjoy!!

Fried Onions

I usually made fried onions in a small batch, just enough for one serving but tonight I made one big plate of it.... Why? It is part of my preparation for a big cooking project coming up this Friday.... wait & see to find out more what I will do with it.

This is how I made my fried onions (very crispy & sweet):
Slice shallots thinly & add 2-3 tbsp of rice flour. Deep fry above medium low fire until golden & crispy. Dish up & ensure completely cool before storing in an airtight container.

Sambal Ketuk (Again)

When I made this previously (see here) was with peanuts added but skipped peanuts this time. Recipe previously taken from Nor's (Tganu).

Roughly here how to make this:  

1 handful ikan bilis, 3 Green Chilies, Cilipadi (amount up to your taste), 1 cm belacan, Salt & Sugar.
Fry each ingredients separately.

Pound/machine all together....ready!

Sambal Ketuk

Kelmarin jalan2 jumpa Sambal Ketuk ni tapi tak ingat rumah sape sbb byk sgt bertandang. Tapi yg Along ingat katanya respi amik rumah Nor. So, arini Along pun selongkar gerobok Nor, jumpa lah resipi sempoi ni. Tak pernah dengo pun nama gini, so kita pun cuba lah tapi modified campur kcg tanah. Rasanya sungguh sedap. My hubby & son pun suka. TQ ya Nor. Dua-tiga hari ni asyik angkut dari rumah Nor jer...hehe

Resipi agak2 je:
1 genggam kcg tanah, 1 genggam ikan bilis, 3 biji cili hijau, cilipadi (ikut selera pedas nak bubuh byk mana), seketul belacan, garam & gula.
Goreng bahan2 satu-persatu. Pas tu tumbuk/mesin semua sekali. Siap!

Asam Sauce ( Air Asam )

Asam Sauce or known as Air Asam is a popoular Malay sauce for fish dip. Made this today to go with grilled Terubuk (Longtail Shad).

By: Roz@HomeKreation
INGREDIENTS:

½ Big Onion*

10 tiny Chilli Padi*

Green/Red Chilies*
1 Kasturi Lime*

½ Tomato* (* chopped)

1 tsp Belachan

1 tsp Adabi Xtra Asam Jawa (Tamarind paste)

1/4 cup Drinking Water

Salt & Sugar

Mix them all.

Sambal Belacan Ikan Bilis

My mum makes her Sambal Belacan without Ikan Bilis but the one with Ikan Bilis is a famous version in Sarawak that I adopted from my in laws. Serve this with your favourite Ulam but in the above picture I had it with young mango and boiled Jering. Emmmmmh.... real good appetiser.

Do you know that Jering (Jiringa in English) can prevent diabetes and also good for heart. However, it is advisable to consume in moderate amount due to unpleasant smell and excessive consumption may cause formation of crystal in urination system due to indigestion.

INGREDIENTS:
2 Red Chillies
4-5 Chilli Padi / Bird-Eye Chilli
1 tbsp Belacan (Shrimp paste)
Generous amount of Ikan Bilis (anchovies)
1 tsp Sugar
Salt (optional, Belacan is salty)
Lime juice (optional)

METHOD:
1. Pound all ingredients to mix.
Seasoned to taste.

Chilli Oil

This tasty chilli oil can compliment any dishes, noodle soup, Sayur Lodeh, mee rebus or anything you like. You can also buy the ready made sold in supermarket. I have abundance of chillies and after making chilli sauce earlier I still have some leftover chillies. So I give a try on this and cook the Chilli Oil until dry and crispy. Emmmm... taste good, this one is better than the one I made using dry chillies!

For information this Chilli Oil can keep indefinitely but I don't have to worry about this as we consume a lot of this in my house.

INGREDIENTS:
1 bowl of Fresh Chillies - blend
1 bowl of Oil


METHOD:
1. Heat up oil in a pot (preferably non-stick pot).
Fry blended chilli and continuously stirring until it dries and crispy.
Tip: The heat from oil will continuously cook the chilli after fire is off, so make sure you stop the cooking process earlier.
Cool and drain out excess oil. Some people like to store it together with the oil which helps to prolong the life of the chilli oil.

2. Sterile a jar with boiling water & cool it until dry.
Keep cool chilli oil in the jar and screw lid tightly.

Homemade Chilli Sauce

Homemade chilli sauce has no chemial preservative or flavour added and it is simply chilli sauce!
I have abundance of chillies which I planted as landscape in my garden but I don't know what this type of chilli is called. They are beautiful orangie red and fat in shape but very short. Each tree generously fruits and that's why it is suitable for pot plant or landscape for purpose of decoration. The nursery told me that they are edible so I plucked them before they droop.

It is very easy to make your own chilli sauce and they taste better than my favourite Maggee Garlic Chilli Sauce. Here is the recipe:

INGREDIENTS:
1 bowl of Fresh Chillies
3-6 cloves Garlic (depending on amount of chillies)
½ cup Heinz Vinegar
½ cup Sugar
1 tbsp Salt
1 tbsp Cornflour + water

METHOD:
1. Blender all the ingredients except cornflour, with some water.
Cook in a pot & boil until thicken.
Balance the taste for sugar, salt & vinegar, adding more whichever is necessary.
Lastly add in cornflour paste to thicken it. Add little more if not thick enough.

2. Rinse a jar with boiling water to sterile it.
Cool & dry before storing the cool chilli sauce.

Chilli Pickles

I have a lot of Bird-Eye chillies at my backyard so I came up with an idea to make pickles to preserve some of them. The recipe is originated by Junjs11 but she used green chillies.

The chilli trees were planted by Lela, my loyal companion from Indonesia, who has been working with me for more than 3 years. She has a lot of spare time so she does gardening works too. Look how her "green hands" really fruiting! So far we have collected more than 1 kg of chillies...!
The recipe is as follows, which I have modified a bit from the original version :

INGREDIENTS:

300-400g Bird-eye or Green Chillies

1 cup Water

1 cup Vinegar

3 tbsp Sugar

2-3 cloves Garlic - each sliced into 2

METHOD:

1. Boil water, vinegar & sugar.

Add in chillies & garlic for just shortwhile & off fire.

Pour into a jar immediately & capped.

2. Pickles will be ready the next day for consumption.

NOTE:

The chilli pickles above can also be used in cooking in place of fresh chillies. For example I blended the chillies with shallots, etc and cook as required. It tastes great!