Homemade pickled chillies

Well, before the chilli plants stop producing during winter, why not harvest all chillies and turn them into pickle? Enjoy pickled chillies during winter.

Making pickled chillies is very easy. I suggest use green chillies because red chillies tend to turn soft when pickled. Anyway, I was a bit naughty and this time I didn’t listen to my inner voice, I did chuck in all what I had, red and green. I thought I would eat the red ones first and I did eat the red first indeed.

Back to the process of making pickle, firstly, wash the whole chillies a few time, drain and dry under the sun for one or two days. Slice the chillies (only those big and long) and put all in an airtight jar. Bring a couple cups of vinegar in a saucepan (just enough to cover the chillies) to the boil. Add 1 teaspoon of salt and ½ teaspoon of sugar. I do love sour flavor, so I didn’t add much salt and sugar. If you love a bit salty or sweet, you can add more. Let the mixture to cool a bit, pour it into the jar and leave uncover until it completely cools down. Cover with the lid and keep for a few days then the pickle is ready to use. Pickled chillies go along very well with noodles. 

Happy Lunar New Year

Happy Lunar New Year

Little party for little girl

Authentic Asian Cooking- Kimchi Fried Rice

Kimchi Fried Rice

It is the season of Chinese cabbages, so I’d like to touch base a bit of Korean food here – Kimchi. I have been making my own kimchi for nearly 20 years. Thanks for my lovely Korean friend who shares me her authentic Korean cooking. Making kimchi needs a bit of work but I will skip this process because you can find it easily in Asian grocery stores. What I love to share is how to cook kimchi fried rice. It is simple kimchi fried rice that I love to cook at home. My kids love it and I hope you will enjoy it too.

I wouldn’t write the fish sauce seasoning measurements in here because kimchi has its own sourness and saltiness and you need to season it properly by yourself

Ingredients:

2 tablespoons oil

1 clove of garlic (chopped)

300g of beef mince or pork mince

4 cups cooled steam rice

A cup kimchi or more

Fish sauce for seasoning 

1.      Heat the oil in a fry-pan or wok over high heat. Add garlic and stir fry until lightly brown. Add beef mince and stir fried until half cooked. Add kimchi and keep stirring for about 1½ minutes.

2.      Pour in rice and seasoning with fish sauce, stir fry for 2 minutes or until the rice is heated through. Serve hot.

Tata…is done. Happy cooking!

Sticky Pork with Fresh Salad - Asian Cooking

Sometimes don't feel guilty to have a little fat. Life is too short not to enjoy it! Dinner is served.

Northern Thai Noodles Soup

Craving for something super spicy, sour, salty and hot soup which can melt and sweat you in this chilly winter? What I can think of is the superhot Khanom Jin Nam Ngiao – Northern Thai noodles soup dish. Seriously it tastes great and I once cooked it and could not stop eating it, mainly from breakfast till dinner. The broth dish is authentically made of simmer pork ribs, pork mince in mixtures of spices paste, tomatoes, chunk chicken blood (I left it out because it is hard to find in here), with very special dried flower called ‘kapok’. It may be new for you but if you have a chance, have a go, it may surprise you. 

Malaysian and Singaporean Cooking- Melbourne

Chicken Curry Laksa