A must side dish for most noodle and fried rice dishes served in Malaysia and Singapore. If you were ever in an eatery there and there was no chillies on you table, all you have to do is sign the waiter with one of your hands palm up and the other hand motioning a chopping gesture over the open palm. Viola, you will be served with a bowl of sliced chillies dunked in soy sauce and vinegar!
Ingredients
Small glass/ceramic bowl
8 bird’s eye or 4 Serrano chillies – diced fine
Sufficient light oriental soy sauce to cover the chillies
1 to 2 tsp white vinegar
Method
Assemble all the ingredients in the bowl and allow to infuse (the longer the better, say for at least an hour) before serving with noodles such as RICE NOODLES IN CLEAR BROTH or fried rice.
Ingredients
Small glass/ceramic bowl
8 bird’s eye or 4 Serrano chillies – diced fine
Sufficient light oriental soy sauce to cover the chillies
1 to 2 tsp white vinegar
Method
Assemble all the ingredients in the bowl and allow to infuse (the longer the better, say for at least an hour) before serving with noodles such as RICE NOODLES IN CLEAR BROTH or fried rice.
2 comments:
Wicked VG!
Grace
Yup...LOL...
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