腌青辣椒 Pickled Green Chilies

市面常见的白醋主要有白米醋和人造白醋 (cuka buatan)，而白米醋又会比人造白醋贵些。因为白米醋的酸是不死酸和涩，用于做腌制品风味更佳。处理青辣椒时，把青辣椒先焯水，这样不只可以去青味，也大大缩短腌制时间，只须两个小时，就能把青辣椒腌入味了。焯水的水必须是熄火后的滚水，如果开火焯水的话，青辣椒会变软化不脆口的。至于焯水时间建议是1分钟，过早青辣椒会有青味，过迟青辣椒会软化不脆口。青辣椒焯水后即刻过冷河，除了可以增加脆口口感，青辣椒的色泽会更美。下次去巴刹看到美美青辣椒时，就顺手买些回家自做腌青辣椒吧·。自家炒面是就可以配些腌青辣椒吃，美味极了！

分量：1罐
准备时间：15分钟
煮时：15分钟 + 2小时腌制时间

材料A：
200克 青辣椒

材料B*：
200克 白米醋
80克 水
100克 糖
½ 茶匙 盐

准备功夫：
1. 洗净青辣椒，沥水切圈圈待用
2. 把材料B拌匀，文火煮滚至糖溶化，待凉备用

做法：
1. 煮滚1锅水，熄火
2. 加入青辣椒，焯水1分钟
3. 青辣椒沥水出锅入冷河，沥水移入个容器里
4. 把材料B（凉）加入青辣椒里，密封盖上
5. 青辣椒腌制2个小时后就可以吃了

小提示*
1. 糖醋水可以随自己酸甜的喜好做调整
It’s important to use rice vinegar to marinate pickled green chilies so that it doesn’t taste just pure sourish, try making some yourself and taste it with a plate of fried noodles?

Portion: 1 jar
Prep Time: 15 minutes
Cook Time: 15 minutes + 2 hours to marinate

Ingredients A:
200 g green chili

Ingredients B*:
200 g rice vinegar
80 g water
100 g sugar
½ tsp salt

Preparations:
1. Wash the green chili, drain & cut into ring, set aside
2. Mix all Ingredients B well, bring to boil with medium heat, leave it to cool & set aside

Steps:
1. Bring a pot of water to boil, turn off the gas
2. Add green chili, blanch for 1 minute
3. Drain & transfer it into the cool water, then drain & transfer it into a container
4. Add mixture B into the container, mix well & cover
5. Marinate for 2 hours, it’s done!

Tips:
1. You may adjust the vinegar mixture portions to your own preference
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe

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