Sunday, March 21, 2010

Pickled Green Chili Condiment with (Any) Dry Noodles

There is a major difference when a Singaporean and a Hong Konger eats her noodles: Wonton Noodles, Fried Rice Noodles with Gravy (Hor Fun, 河粉), or Fried Rice Noodles in Egg Gravy (Wat Dan Hor).

Condiments.

Choice of sambal chili/garlic-chili/red chili in soy sauce/pickled green chili.

I am for Pickled Green Chili with Shredded Chicken Noodles,


with Fried Vermicelli,


with Wonton Noodles


Apparently, this is something unique to South Asia. I enjoy it because the sour, spice and that hint of sweetness are well-balanced and somehow, magically, the greasy feeling is gone. I even like pickled green chili with fried rice!

How to make Pickled Green Chili: Fresh green chilli, seeded and sliced; some white rice vinegar or distilled white vinegar; sugar, salt, water. Mix, then store in air-tight or vacuum-sealed container and refrigerate.

Which condiment do you like, with the noodles above ?

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