I went searching for some pineapple in the supermarket the other day, and nearly picked up a tub of chunks of pineapple for over $6 because I thought it might be my only option. It probably contained less than half a pineapple. I don’t often buy fruit and veg in the supermarket (for all sorts of reasons) but when something is less common or slightly out of season, they are more likely to stock it. But then I saw half a fresh pineapple for $2.50, so I grabbed it, pleased that I had saved $4. Later, at my Asian-Owned Green Grocer, they were selling whole pineapples for 99c. The lesson is: look around first! Lesson learned.
I quite like fruits with a sour tang with chilli – green mango, pomelo, pineapple, for example. So our salad today is just that. You can of course just slice the fruit and dip it into salt and chilli, but today we make a chilli vinaigrette for the pineapple.
Similar recipes include Mango and Pineapple Salad, Pineapple Pulissery with Green Peppercorns, and Green Tomato and Pineapple Salsa.
What about Chilli recipes? Try Tofu and Chilli Salad, Deeply Flavoured Chilli Jam, and Chilli and Coriander Lassi.
Please browse all of our Salad recipes though, we have a lot. Check out our Chilli recipes. Or take some time to explore our Mid Autumn dishes.
Continue reading “Hawaiian Chilli Pineapple Salad”
This is a great Balinese Sambal based on tomatoes and shallots. It has been vegetarianised, using miso and seaweed flakes to add the salty sea taste to the sambal. This is not so unusual as miso, tofu and tempeh are made in Bali backyards. You can add other items to this sambal, such as diced eggplant, ginger, curry leaves, even watercress and nuts. This is the basic version, and it can be served with any meal e.g. white rice, nasi lemak (Balinese Coconut Rice), nasi minyak (Balinese ghee rice), thosai, roti chanai.
Similar recipes include Chilli Jam, Chilli Paste, Sweet Chilli Sauce, and Balinese Sambal Iris.
All of our Chilli dishes are here, or you might like our Balinese recipes. We have some Sambals here too. Or explore our Early Autumn collection of dishes.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can browse more of the Retro Recipes series, our vegetarian recipes from that first blog.
Continue reading “Sambal Tomat | Vegetarian Version of Balinese Tomato Chilli Sambal”
These sweet chillies are a variation on Sweet Chilli Sauce, – red chillies are simmered in a sugar solution until tender, and then stored in a glass jar. I will usually make small portions as it is an easy recipe, using a dozen or so ripe chillies from the garden. The preserve is then used over the next few days as an accompaniment to dishes. It is pretty delicious, especially with anything involving rice.
The syrup thickens like a jam or jelly, creating an interesting texture as well as flavour. The trick is to avoid over cooking otherwise you will have chilli toffee. The clearish jelly is strongly chilli flavoured, and the chilli pieces add texture and more heat. You will really enjoy this one. Today I used ripened chillies from the purple jalapeno chilli plant in the garden.
I love to serve this preserve on a cheese board (you have to be a chilli lover) and also mix it into creamy salad dressings.
Similar recipes include Green Chilli and Coriander Paste, Hot Sweet Chilli Jam, and Sweet Chilli Sauce.
Browse all of our Chilli dishes and all of our Preserves. Or explore our Late Summer dishes.
Continue reading “Preserved Sweet Chillies | A Sweet Chilli Jam”
Our garden features several well-bearing chilli bushes, and we do a number of things with them. Firstly, we freeze some, whole, for use during winter. We use them in our cooking of course, especially Indian dishes. Some red ones are dried for use as dried chillies in Indian food during the year. Chilli jams, sauces and pastes are made. And we pretty much use them in everything else.
Today’s recipe is a very simple, Asian condiment, which soaks fresh chillies in soy sauce, to be drizzled over, well, pretty much everything. I love a good stirfry and rice, and with abundant amounts of this condiment to drizzle and to dip. Imagine dipping some deep fried tofu in this sauce! Also good over noodle dishes and vegetables. Try it with samosas, or Chinese Scallion Pancakes.
Similar recipes include Broth and Dipping Sauce for Noodles and Tofu, Preserved Sweet Chillies, Balinese Sambal Iris, Tomato and Chilli Jam, and Chilli Pastes. Also try Onion Jam, and Zhug.
Browse all of our Chilli dishes and all of our Sauces and Condiments. Or explore our Mid Summer dishes.
Continue reading “Chilli Soy Sauce and Dipping Sauce”
This recipe is for a chilli, garlic and coriander paste that can be used as an accompaniment to dishes and full meals (like an Indian style chutney), and as a flavouring for food. Stir it into steamed rice, for example, or into any curry. It works particularly well with coconut milk based spicy dishes. Have it on the side of rice or curries, drizzle it into soups, spread a tiny amount on a sandwich, smear a little onto a snack.
Keep it handy too for spreading on your sandwiches and toast (try it with cheese!), and as a dip for snacks and finger food. It also goes well with idli, vada and other Indian snacks. We are claiming this as an Indian style chutney, although it does vary a little. Nevertheless, it is every bit as delicious as any Indian green chutney.
The paste keeps well in the fridge if tightly covered and avoid using a wet spoon when using the paste.
Similar recipes include Balinese Sambal Tomat, Coriander Paste, Zhug, Chilli Jam, and Chilli Paste.
Browse all Chilli recipes, and all Pastes and Purees. Or explore our Mid Summer dishes.
Continue reading “Green Chilli and Coriander Paste | Chilli, Garlic and Coriander Chutney”
Some years ago my friend Franz shared the recipe for a chilli jam he was making, and as I had chillies everywhere (in the freezer, on the bush, dried, drying), I made a couple of jars too. One I gave to my Thai friends, and they ate the whole (large) jar within a week. Oh my goodness! They loved the heat and the sweetness.
The other jar has been in the fridge all of those years. The reason is, we are always making chilli jams, pastes, purees…. There are always multiple jars open in the fridge and more containers in the freezer. This particular one came to the fore the other day when a sambal was needed for some okra with coconut rice. After the intervening time, the jam was still absolutely excellent (perhaps better for the maturing), and tasted incredible. I mixed it with some Chinese Chilli-Blackbean paste for an instant sambal.
Chatting with Franz, I told him the story and asked him to send me the recipe again. Catastrophe! Neither of us could find a copy! That made me search deeper and longer until I found it. Not wanting to lose the recipe again, we are posting it here so we know where it is! Please make and enjoy, it is amazing. I have tweaked the recipe a little to suit my preference and available ingredients.
Similar recipes include Preserved Sweet Chillies, Green Chilli and Coriander Paste, Chilli Jam with Deep and Complex Flavours, Red and Green Chilli Pastes, and Tomato and Chilli Jam.
Browse all of our Chilli recipes and all of our Pastes, Purees and Jams. Or explore our Mid Summer dishes.
Continue reading “Hot Sweet Chilli Jam | A Chilli Paste to Die For”
This is a simple and easy recipe for Sweet Chilli Sauce, a sauce that can be used in so many ways – with noodles or over vegetables, in a stir fry, as a dip, or as a condiment. Use it in sandwiches, add some to pasta sauces, and spread over grilled tofu or haloumi. You will find a million ways to use it.
The recipe’s heat content depends on the chillies that are used. For mild chillies, add more. For firey chillies, stay with 3 or reduce to 2. My latest batch of sauce, made with 3 ripe chillies of the purple cayenne variety, is quite sweet with a delightful mild-medium heat perfect for a dipping sauce. If you like real HEAT, add more chillies. You can also boost up the amount of garlic should you prefer a garlic twist to your chilli sauce.
Similar recipes include Balinese Sambal Tomat, Preserved Sweet Chillies, Chilli Soy Sauce, Sweet Chilli Jam, Green Chilli and Coriander Paste, Chilli Jam, Chilli Paste, Soy and Sesame Dipping Sauce, and Tomato and Chilli Jam.
Browse all of our Chilli recipes and all of our Sauces. Our Asian dishes are here. Or explore our Mid Summer dishes.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can find other recipes from that blog in the Retro Recipes series.
Continue reading “Sweet Chilli Sauce”
An Indonesian sambal is a fiery blend of fresh hot chillies and other seasonings which are used as relishes or condiments throughout Indonesia. There are dozens of different sambal recipes; some raw, and some cooked. A sambal is served and used in much the same way we might use Sriracha or tabasco sauce.
They are generally easy to make, especially the raw ones, and this sambal takes no more than 5 minutes. The onions and chillies cure in the lime juice, making it incredibly delicious. Drizzle it over everything for spicy hot flavours.
Of course, our ingredients here are different to the ingredients available in Bali. Our chillies are different, our onions are different, rices are different, and so forth. So when we cook Balinese dishes there will be a difference to the traditional ones. But the flavours will still be so good. Plus, that gives us some leeway to play with the traditional recipe, adding freely available, local ingredients. I love to include cumquat juice and zest and kaffir lime leaves. Coriander and/or Basil leaves go nicely too.
Similar recipes include Chilli Jam, Chilli Paste, Sambel Tomat, and Sweet Chilli Sauce.
All of our Chilli dishes are here, or you might like our Balinese recipes. We have some Sambals here too. Or explore our Late Spring collection of dishes.
Continue reading “Balinese Sambal Iris | Onion, Tomato and Chilli Condiment”
The thing about Vegetarian food is there is not much that is fast food, unless you look in the processed aisle of the supermarket. But if you are cooking from scratch, there is generally a reasonable amount of time needed to soak, bake, cook, spice, grind, roast, toast and so forth. Pasta is one laudable exception, and masoor dal (split red lentils as they are called here) another. They are fast in as much as 20 – 30 mins can be called fast. Longer than it might take for some non-veg meals, but quick in the terms of veg feasts.
This dal, made from masoor dal, is as quick as it gets. I hope you enjoy it.
Similar recipes include Dal Tadka, Mung Dal with Cumin and Spices, and Amritsari Dal.
Browse all of our Dal recipes and all of our Masoor Dal dishes. All of our Indian recipes are here. Or take some time to explore our Mid Winter dishes.
Continue reading “Masoor Dal with Green Chillies”
Sichuan Pepper and chillies mix with tofu in this interesting salad.
This salad layers different chilli flavours with tofu that has been pressed, so it absorbs its dressing very well. It is a playful, delightful salad.
Would you like to browse other Tofu recipes? Try Peach Salsa with Marinated Tofu, Baked Marinated Tofu, Thai Deep Fried Fresh Beancurd with Sweet Nut Sauce, or Ottolenghi’s Black Pepper Tofu.
Or perhaps you are looking for a salad with a difference. Have a look at another Tofu salad – Asian Lightly Pickled Cucumber and Tofu Salad, or Orange and Olive Salad with Mint and Basil, or even Wombok (Chinese Cabbage) and Red Radish Salad with Peanut Dressing.
Browse all of our Tofu recipes, and our Salad recipes. We have a collection of Bittman Salads here. Or be inspired by our Late Summer recipes.
Continue reading “Tofu and Chilli Salad”
It is possible to make excellent vegetarian kimchi. Here is how.
I love subtle dishes as much as full flavoured ones. Not so subtle is Kim Chi, that Korean staple!
Kimchi is not traditionally vegetarian, but you can still make a great vegetarian version. It can be made at any time of the year, from a whole range of vegetables including cabbage, daikon radish, watermelon radish, turnip, carrot, fennel, cucumbers. Mix and match.
One of the core ingredients in Kimchi is Korean red pepper powder or kochukaru / gochugaru – you can pick some up in an Asian or Korean grocery store. It is a coarsely ground red pepper with a texture between flakes and powder. Traditionally, kochukaru is made from sun-dried chillies. The flavour is hot, sweet, and slightly smoky. If you can’t find it, use a mix of paprika, cayenne and smoky paprika. Start with about half quantity, then add more to taste.
Similar recipes include Indian Quince Pickle and Pickled Ginger.
You might also like to try this alternative Kim Chi for Vegetarians.
Browse the Pickle recipes and explore our Korean recipes too. Or browse our Early Autumn dishes.
Continue reading “Kimchi, Vegetarian Style”
A Chilli Jam with extraordinary depth of flavours.
This Chilli Jam is more complex and refined that many others. Slow, slow cooking gives it an enduring and lingering natural sweetness which is enhanced with the addition of jaggery.
Although it is called a jam, it is not a spread. It is closer to a Chilli Paste. It is as hot as you can imagine chillies to be, and spread it on your toast at your peril.
Similar recipes include Balinese Sambal Tomat and Hot Sweet Chilli Jam.
Feel free to browse our Chilli recipes or you might like to browse Sweet and Savoury Jam recipes . Check out our easy Early Autumn recipes too.
Continue reading “Chilli Jam with Deep and Complex Flavours | A HOT Chilli Paste”
Don’t leave those veg in the bottom of the fridge at week’s end. Stir them up into a delicious spicy dish.
When you come to the end of the week and look in the bottom drawers of the fridge, the heart sinks as the left over vegetables for that week sit there patiently. Friday is always a good time to look over the overlooked vegetables, sorting out what will be used over the weekend and what should be used now.
One remedy for the left-over-end-of-week vegetables is a quick stirfry with a chilli paste. It will liven up your Friday no end. I hate anything going to waste. Such dishes are a godsend at the end of a week. Continue reading “Quick Stir Fried Vegetables with Red Chilli Paste”
This is one of Meenakshi Ammal’s hotest dishes.
The Kitchen is a-hum with activity this week. But first things first, a perspiration generating, hot hot dish of green chillies.
Some kuzhambu dishes are like gravies, perfect to eat ladled over rice. This one is a perfect for rice, and very hot, lunch.
Similar recipes include Sodhi and Okra Kuzhambu with Vathral.
You might also like How to Make Chilli Paste, Coriander and Chilli Lassi, or Tomato and Chilli Jam.
Browse all of our Chilli recipes. Or explore our Kuzhambu and Sambar recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.
Continue reading “Green Chilli Kuzhambu | Pacha Milagai | S. Meenakshi Ammal”
A recipe to see you through the winter, or for quick use in The Kitchen.
Chilli Pastes are great, and I love making them for friends and family. It takes about 5 minutes. It also cleans out your sinuses if you are not careful. 🙂
Occasionally I pick 30 or 40 chillies, and they get whizzed in short order into a tangy chilli paste. It’s simple.
Similar recipes include the well known Zhug, and Harissa. Also try Goan Chilli Sauce, Sweet Chilli Sauce, Chilli Jam, and Tomato and Chilli Jam.
You can also see how to make Coriander Paste too. And Ginger-Garlic Paste. Or browse all of the Indian Essentials articles. See all of our Preserves here and here. Or enjoy our easy Late Autumn dishes.
Continue reading “How to Make Red and Green Chilli Pastes”