In Chinese or rather Singaporean cuisine, there are many different types of chilli sauces. For example, the chilli used to accompany chicken rice is not the same chilli used for wonton noodles or yong tau fu, or bak ku teh or…basically the list goes on. Pickled green chillies are commonly served with fried hor fun noodles, fried bee hoon, and wonton noodles. My dad kinda likes them with almost everything though. However, you would not be caught dead eating these chillies with say, chicken rice – it just doesn’t go. That being said, it’s hard to find these pickled chillies here in the US in Asian restaurants. If they are present, they are usually made with jalepenos, since the Asian green chilli (or the kind of chilli used back home) can’t really be found here. The closest chilli would be the Serrano. As such, if you live in the US I would recommend using Serrano chillies over jalapenos as they have a stronger kick. Do not use bird’s eye chillies (i.e., the small red/green chillies).
Fresh pickled green chilies are very easy to make and are so much better than store bought. I usually have a jar sitting in my fridge. They also keep for a long period of time.
Pickled Green Chillies
(recipe taken from Rasa Malaysia, click here)
- 4 oz. green chilies, sliced (Bee’s recommendation is to discard the seeds and slice into pieces; I usually discard most but not all seeds, some seeds are okay)
- 1 cup Chinese rice vinegar
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 cup water (boiled)
- Prepare the green chilies and place in a small heatproof bowl.
- Bring water to boil and pour into the bowl with chilies. Let the chilies sit in the boiled water for about 10 seconds. Drain and discard the hot water.
- In the same bowl, add in the rice vinegar, salt and sugar. Stir.
- Transfer everything into a small glass container or canister jar and leave it overnight in the fridge. Be sure your container/jar is clean.
- The pickled green chilies will be ready overnight.