The post Coconut Water Jelly – Easy, Vegan and 5 Ingredients! appeared first on Sweet Sharings.
]]>This Layered Coconut Water Jelly is a refreshing Malaysian vegan Dessert.
Coconut Water Jelly is one of my favourite desserts. I make this 5 ingredient aromatic dessert because it’s so refreshing and has many health benefits. A Vegan Jelly made with vegan gelatine (agar-agar). My go to refreshing delight which cools me down during hot Summer days. In fact, I enjoy it even during Winter!
Coconut Water, Coconut Cream or Rich Coconut Milk, agar-agar powder, sugar and the Pandan Leaves (aromatic screw pine leaves).
You can get these from your supermarket and If any are unavailable, you can get them from Asian Supermarkets or Thai/Malaysian online stores.
The best coconut cream is from Malaysia and Thailand.
I use a brand sold here in the UK which is just as good, ‘Kingfisher rich and creamy coconut milk’. It’s probably from one of these Asian countries and packed in the UK. (can shows as ‘packed’ in the UK).
If you’re using coconut water straight from the whole coconut and the coconut meat is soft and tender, you can chop up some the meat and add it to this layer for some extra texture.
You can get Fresh Coconuts from an Asian Supermarket or opt for the ready ones in cartons. I usually use the ready ones and my go to brand here in the UK is Vita Coco as it is low in calories yet has a lovely natural sweetness to it.
If you are unable to find Pandan leaves, you can substitute with a pandan extract/essence/paste. Some extracts are clear and others have it’s green hue
Available As: fresh, frozen, and dried leaves and paste, extract, and powder.
Place of Origin: Southeast Asia
Distinctive Flavour and Aroma: sweet and floral
Also known as Fragrant Screwpine leaves or Vanilla Grass or Fragrant Plant.
Nothing beats using the leaf itself though. Pandan leaves are known for their sweet aromatic fragrance. The fragrance of the Pandan Leaf reminds me of home (Malaysia) every time. It envelopes the whole house to the point that it lures my husband into the kitchen from his home office in hopes that whatever I was preparing, was ready for his tummy lol.
Pandan is a herbaceous tropical plant that grows abundantly in Southeast Asia. I use it to lend a unique taste and aroma to flavour desserts, drinks and savoury dishes. You can get Pandan leaves fresh, frozen, as well as dried.
Pandan Leaves can also be used to wrap food such as chicken or sticky rice. The leaves impart these foods with an aromatic note and make the food look appealing. The paste, extract, and powder, tint the ingredients with a green hue while contributing a lovely flavour.
If using agar agar flakes, use the conversion ratio of 1 tsp powder to 1 Tbsp flakes.
This ingredient is also known simply as agar, is a gel-like substance derived from red algae. It’s found in powder, flake and strips form and can be mixed with liquid and simmered to act as a thickening agent for desserts, soups and sauces alike.
Agar is a popular alternative to gelatin because it’s plant-based, flavourless and suitable for most diets. It also has a higher melting point than gelatin, making it ideal for use as a solid medium in the laboratory.
You just need 2 small heavy bottom pots, ladels, and your mould. I use a clear rectangular pyrex dish with measurements 9″ x 6″. You can use any type of mould. Cocktail glasses are great too for making individual servings. They make the perfect party item.
The process is actually very simple. First, you boil the creamy coconut jelly in one pot and then the clear coconut water jelly in the second pot. It’s then a matter of working fast to assemble the 2 into layers and setting them in the fridge. Easy Peasy!
If you like coconut, then why not try these other vegan coconut desserts
Creamy Blueberry Coconut Popsicles.
Dairy free chocolate coconut popsicles.
Sugar-Free Mango Coconut popsicles.
Zesty Orange Coconut popsicles
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]]>The post Vegan Coconut Rice Pudding appeared first on Sweet Sharings.
]]>I love the Asian version, Kheer, similar to the Turkish rice pudding but these call for whole milk and granulated sugar which spike my blood glucose levels sky high. So I tried this alternative vegan version with plant based milks and Natural Sweetener instead and loved it. A healthy guilt-free sweet dessert!
Any chopped fresh or dried fruit of your liking.
Blueberry or other berry puree/jam/compote
Toasted nuts : Almond Flakes, Pistachios, walnuts etc.
Cinnamon
Many are now health conscious and opt for honey or agave as an alternative too. If you prefer your pudding really creamy then I suggest going for full-fat Coconut milk instead of Light. The added cashew or almond milk usually adds to the creaminess though.
You may like these vegan, sugar-free and dairy-free desserts too!
Quick no bake Yogurt cheesecake in a glass
Creamy Blueberry Coconut Popsicles.
Dairy free chocolate coconut popsicles.
Sugar-Free Mango Coconut popsicles
Zesty Orange Coconut popsicles
If you make this recipe, post a pic on Instagram too and tag @sweetsharings with hashtag #sweetsharings for a shout out.
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]]>The post Creamy Blueberry Coconut Popsicles appeared first on Sweet Sharings.
]]>3 simple ingredients, coconut milk, fresh blueberries and natural Sweetener. Though you can use sugar, honey or agave, I always opt for sugar-free with skinny maple syrup and erythritol due to my Diabetes. Whichever sweetener you choose, just be sure to taste as you go along to suit you own taste and liking.
You can just blend the blueberry puree with the sweetened coconut milk and place in moulds so it has an even colour. Freeze 4-6 hours.
If you want a layered look, layer the popsicles as follows: add 2 tablespoons puréed fruit, then set in a freezer for about 20 minutes. Once the first layer has semi-frozen, remove from the freezer, then add 2 tablespoon coconut milk mix, set in the freezer for about 20 minutes, and repeat the process.
Remove the popsicles from their moulds. For an easy release, place the popsicle moulds into a pot or bowl of warm water for about 20 seconds.
Don’t store the frozen popsicles in the moulds. They will be very difficult to remove. It’s best to remove once they are set, then store in airtight containers in the freezer with parchment paper between each popsicle!
Dairy-Free Chocolate Coconut Popsicles
Zesty Orange Coconut Popsicles
Sugar-free Mango Coconut popsicle
Serves : 6
1 can coconut milk (400g)
1 tablespoon natural unsweetened cocoa powder
3 tablespoons sweetener. Add more to suit your personal taste. (you can use sugar, honey or maple syrup too)
Blend all ingredients and fill moulds. Freeze for 4 hours till set. Remove from moulds and serve immediately or store in air tight containers in freezer with parchment paper between each popsicle.
Serves 6
1 can coconut milk
1 ¼ cups freshly squeezed orange juice (295 mL)
2 tablespoons sweetener. Add more to suit your taste. (you can use sugar, honey or maple syrup too)
Blend all ingredients and fill moulds. Freeze for 4 hours till set. Remove from moulds and serve immediately or store in air tight containers in freezer with parchment paper between each popsicle.
Serves 6
1 can coconut milk full-fat
2 ripe mangoes or about 2 cups frozen mango
sweetener to taste. (you can use sugar, honey or maple syrup too)
Chop and add mango to blender. Add coconut milk to blender and blend well. Pour the mango blend into popsicle moulds.
Freeze for about 2- 4 hours. When ready to serve, put each mould under running water for few seconds then wiggle the popsicle out.
ENJOY!!
If you like coconut, then why not try these other vegan coconut desserts :
full fat coconut milk
If you make this recipe, post a pic on Instagram too and tag @sweetsharings with hashtag #sweetsharings for a shout out.
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]]>The post Turkish Pumpkin Candy Dessert. Super Easy 3-Ingredient Kabak Tatlisi. appeared first on Sweet Sharings.
]]>Turkish Pumpkin Candy Dessert from Ottoman times. I made this simple recipe with minimal effort yet maximum satisfaction. After trying so many sweet pumpkin desserts last Autumn, I concluded that only savoury pumpkin dishes were for me. Well, I changed my mind after trying this Turkish sweet. I tried my hand at it for the first time in Autumn (2021) and it was simply Love at first Taste!! A friend from my Alma Mater suggested I try making Kabak Tatlisi and ever since then, it has become our favourite Autumn Dessert. It’s still a favourite during Winter even!
Never had pumpkin as a dessert on its own? Forget about your classic pumpkin pie and make this super easy Turkish Sweet Delight. This Turkish Pumpkin Candy Dessert will be a hit with your family especially during the holidays. Being Vegan, gluten-free and so easy to make, my recipe is also Diabetic friendly with a couple of tweaks.
I substituted sugar with Erythritol and clotted cream with Creme Fraiche (need to watch my calories and sugar GI levels). It still turned out sooo good! Ever since this new discovery, we have had it every week. The bonus part of this dessert is that with reasonable portions, it did not disrupt my blood glucose levels.
While being a super easy recipe with a basic of only 3 ingredients, you can enhance the flavour with the addition of ginger and a couple of other spices. It’s all a matter of personal taste and preference. You even have a choice of optional garnishing (tahini, clotted cream, creme fraiche) and coarsely chopped nuts as a final topping (walnuts and pistachios).
Mature pumpkins are best to use for kabak tatlısı. If the skin is tough, use a knife to peel the pumpkin. Vegetable peelers are better for younger, thinner-skinned pumpkins and squashes. Cut the pumpkin in half, and scrape out the seeds and pulp with a large metal spoon.
Lay the pumpkin halves flat side down, and cut in half again, repeat until you have the required amount of segments.
Save the seeds. Remove the seeds from the pulp, and rinse. Pat dry, place on a baking tray in a medium-hot oven, and bake for 10 minutes. I use toasted pumpkin seeds in oats, yogurts, salads and my favourite is garnish for Pumpkin Soup.
There are 2 options to make this dessert, on stove top or in the Oven.
Place pumpkin pieces in a large heavy bottom pot in one layer and sprinkle spices (optional) and sugar over. cover and set aside overnight for best results. Minimum 6 hours. Pumpkin juices will be released and dissolve the sugar.
Method 1 : Boil pumpkin cubes in it’s juice till soft but not mushy. Cool and serve with choice of garnishings and toppings.
Method 2 : Place pumpkin pieces in one layer on a baking tray and pour it’s juice over it. Bake for 30 mins. Cool and serve with choice of garnishings and toppings.
You can serve the candied pumpkin with the following options :
A dollop of clotted cream or creme fraiche, A drizzle of tahini paste, Coarsely chopped Nuts OR go all out and have a bit of everything! My husband loves it with creme fraiche and pistachios and I enjoy it with tahini sauce and walnuts.
Try another Turkish Dessert : Muhallebi (Mahalabia) Milk Pudding
Prefer a Savoury Pumpkin Dish instead? Try Savoury Sweet Pumpkin Fry (Labu Masak Cili)
As always: If you liked this recipe please give us a rating and/or let us know what you think by leaving a comment below.
If you make this recipe, post a pic on Instagram too and tag @sweetsharings with hashtag #sweetsharings for a shout out.
The post Turkish Pumpkin Candy Dessert. Super Easy 3-Ingredient Kabak Tatlisi. appeared first on Sweet Sharings.
]]>The post Diagnosed with Type-2 Diabetes appeared first on Sweet Sharings.
]]>Diabetes runs in my family. My maternal grand father had it and passed it down to his 3 daughters.. to my mum and two aunts. When my younger siblings were diagnosed with type-2 diabetes too, I started getting very health conscious. I stopped taking sugar in my drinks and cooking altogether. My husband and I even had daily walks.
We stopped eating out at restaurants or had take out either. I prepared mainly healthy home cooked meals. Even our occasional takeout would be healthy choices. I used a natural sweetener if any of the desserts I made called for sugar. As a result of this, my tastebuds changed to not like sweet foods anymore. Even my all time favourites like milk chocolates became overbearingly sweet for me. Maybe this is also the reason why I now prefer savoury to sweet dishes. I managed to keep this horrid disease at bay all this while …up until 3 weeks ago. I guess I could not escape it forever being that it runs in the DNA of my family bloodline.
I recently read this very scary statement on the NHS site :
Every 2 minutes someone is diagnosed with Type-2 diabetes, a potentially serious health condition that can cause long-term health problems. It can lead to sight loss, kidney failure, loss of a limb, and makes you at least twice as likely to have a heart attack or stroke”
NHS UK
The NHS reminds me to have a blood test every 3-4 months. This is a norm here once a person is above 55 in age and with family history of specific deseases. I called in for the previous test results 4 months ago. The receptionist told me ‘someone’ would call me back for the review. However, no-one called. This happened twice in a row and I just gave up. I thought that if there was anything serious, they would let me know. I then find out I am already a diabetic only by chance (after 5 months) due to some other medical issue. A GP on duty pointed it out to me during the medical appointment. While I understand that NHS is overwhelmed with the present situation of Covid, this should not have happened!
Mixed feelings rushed though me. Sad yet deep down knowing it would have happenned sooner or later…that which I feared and dreaded, had finally caught up with me. Peeved…no, ANGRY…that I had to find out about it by chance months after the last blood test. My diabetes review and further lifestyle changes could have started much earlier if I had been informed of it right after the results were in.
My darling husband, being the gadget man that he is, immediately researched on gadgets for me to monitor my blood Glucose at home. He found one that was pretty awesome which had bluetooth to connect to my phone and store a history of daily readings. My new gadget is a Blood Glucose Monitoring System called ‘One Drop’. The package arrived today and the box included a Meter, the Lancing device with cap, 2 vials of test strips (100 strips), 2 preinstalled lithium batteries and a very awesome leather compact carrying case. The kit included only 10 sterile Lancets, so we purchased extra Lancets separately, enough for a 3 month supply.
Can I blame Covid for this too?? I know I let things slide a little when Covid hit us…it’s just my own lack of care and not being 200% mindful. 2 years of restrictions, quarantine, no travel and having to avoid gatherings since we were in the vulnerable age group. What else was there to turn to for comfort other than each other and food? I did not binge nor did I go for sweet foods but I did tend to have seconds during meals. It wasn’t so much the healthy savoury dishes but the match of carbohydrates that paired with it. The culprit was the white rice! No, wait..it was MY lack of willpower *bows head in shame*
I always wondered why my grand dad only ate par-boiled rice and chapati made from pure atta flour. Only as an adult years later, I understood why. This was when my mum and aunts were diagnosed with type-2 diabetes too. I took it for granted that it would not happen to me and I am sure my daughters are thinking the same now. Good habits with food and lifestyle are so important and this has to start from a young age itself. Many of us Malaysians find it tough to not eat out alot. It is tough to make healthy food choices when there is so much temptation in a country like Malaysia, dubbed as the 24/7 food haven of culinary delights.
The negative of this is that I am already Diabetic. The positive side of it is that there is still hope yet for me. The GP informed me that she would book me in for a Diabetes Review with the Nurse and for guidance on lifestyle changes. Having to take medication would be for life and neither the Doctor nor I wanted that. She said things could turn around with lifestyle changes and hopefully keep my blood glucose levels at a manageable status without Medication. So my appointment is on Monday, the 20th December. Whoever reads this, I have a request. I humbly ask of you, please, keep me in your prayers.
Since I am now diagnosed with type-2 Diabetes, my recipes will be more diabetic friendly in future. An exception though with my heritage and childhood favourite recipes which I definitely will share here but not consume personally. I guess my neighbours and friends are going to benefit from this
I named my blog Sweet Sharings 15 years ago when I was still doing Cake Design and baking as a business, hence the name. Oh horror, the irony of it! I have no intention of changing the name and will just let it mean as sweet sharings of life instead. So now, my new journey of being a diabetic begins at the age of 61. May the Lord give me the strength to manage it well.
If you have any comments, advice or suggestions…please feel free to share in the comment section below.
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]]>The post Savoury Sweet Pumpkin Fry (Labu Masak Cili) appeared first on Sweet Sharings.
]]>I have tried a number of pumpkin dishes this season, from sweet to savoury. It has come to my conclusion that apart from a spiced pumpkin soup or seasoned roasted pumpkin wedges for snacks, nothing beats good old simple savoury dishes. I find this super easy and fast Savoury Sweet Pumpkin Fry to be the best for me. All season I have made pumpkin cheesecakes, muffins and pies, even a pumpkin loaf. Seriously, I do not know what the hype is all about with the sweet dishes. Maybe I am getting too old or maybe I am just 100% Malaysian at heart with spicy tastebuds.
Many years ago, one of my relatives served this simple savoury dish with chapati. The memory of it came to me last month and ever since then it became an obsession and craving. I just had to have it, so I asked Yazreena for her mum’s recipe. It is now my favourite pumpkin dish and it’s the simplest of them all. I really like ‘Labu masak cili’ (translated as ‘pumpkin cooked with chilli’). Making this dish is simple and fast. After having it for dinner and leftovers for breakfast, I still want more. I simply can’t get enough of it just yet!
Sweet Pumpkin or Butternut Squash, Shallots, Garlic, Chillies and scallions for garnish. The recipe calls for a little ground dried prawns for flavour too. It’s a Malaysian thing and it does give an amazing flavour, though I know it is an acquired taste for many people. You may wish to omit the dried prawns, but I feel it then loses it’s authentic flavour.
Although I prefer savoury dishes, I am unable to handle the cili padi part of it (birds eye chillies). The level of spicy is really a personal thing, so I just tweaked the chilli part in the recipe, to suit my taste. Instead of bird’s eye chillies, I added a little chilli powder, smoked paprika, and 2 deseeded red chillies for it’s flavour. Deeeelicious! Another minor unintentional tweak was that I added in 1 roasted sweet potato as well. I had this extra sweet potato from the day before which I had roasted for snacks but never got round to eating! It added an extra sweetness to the savoury dish and I have to admit, it was really good. My husband loved it so much that he had a second helping but with Rice instead of Chapati.
First peel and cut pumpkin into cubes and set aside. You may season and oil it to roast beforehand if you wish. I did this the first time round so I did not have to boil it after adding to the other ingredients. The second attemp was the way of the original recipe and I find that both ways turned out the same. Slice Shallots and garlic. Wash and pound the dried prawns. Chop/slice chillies and scallions. I deseeded the chillies. Season as to your personal taste. I added a little hot chillie powder and smoked paprika. (Scroll down for the detailed recipe and print version)
Heat 2 tablespoons vegetable oil in a pan/pot and fry the shallots till limp but not browned. Add the rest of ingredients and fry till the aroma comes out. Add the pumpkin cubes and 1-11/2 cups water and bring to a boil. Lower heat and cover to simmer till pumpkin is cooked and soft. Add more water a little by little if it dries up before pumpkin is cooked. Cook it till all water dries up unless you wish for a little gravy if serving it with Rice. Add in a bunch of chopped scallions the last 2 minutes of cooking and reserve some for garnish. Best served with Chapati.
If you have tried this recipe, do let me know how it turned out! Tag @sweetsharings on instagram and mention #sweetsharings in a hashtag.
The post Savoury Sweet Pumpkin Fry (Labu Masak Cili) appeared first on Sweet Sharings.
]]>The post Grilled Char Siu Chicken appeared first on Sweet Sharings.
]]>‘Char Siu’ means a Chinese dish of roast pork that requires an overnight marinate for good flavour. However, this is made with chicken, a healthier version and only needs a minimum of 30 minutes marinate time. Char Siu Chicken is an asian style of BBQ Chicken and is a perfect protein dish to pair with noodles or rice.
This recipe is done with Boneless, Skinless Chicken Thigh Fillets. However, the marinade can be used for white meat (Chicken tenderloins/breasts) and even a Vegan Char Siu which is made with Tofu or Seitan or Mushrooms. Just remember that the cooking time will be reduced to half for white meat and tofu.
It involves only a few simple steps. All you need is to combine the ingredients and marinate the chicken, then grill or roast to perfection. It’s seriously all about the marinade. Oven roasting the chicken yields perfectly fine flavour, but grilling it produces a wonderful old-school character.
I know my chicken does not look so charred and the reason being that I only opted for 1 teaspoon of honey due to health reasons. The chicken still tasted great, but just not it’s maximum sweet or charred. To test for doneness, pierce the flesh with the tip of a knife: The chicken is cooked when clear juices flow out.
Chicken, Garlic, Chinese 5 Spice, Hoisin Sauce, Sesame Oil, Soya Sauce, Tomato Ketchup (OR fermented red beancurd OR Natural Food Colouring), Dark Soya Sauce, Honey.
I marinate the chicken thigh fillets for at least 30 minutes if pressed for time. If you have the time, then marinating it longer would yield best results.
Grilling over the stove top in a cast iron grill pan gives me more control in turning over the chicken pieces. You can roast it in the oven or even air fry it…whatever you prefer.
I normally serve this Char Siu Chicken with Wonton Noodles or Rice, paired with green vegetables. If you like noodles, then I am sure you will like my :
and Quick Pickled Green Chillies
Tomorrow I will make Vegan Char Siu Chicken and post the link as soon as I am able to blog it!
Notice the Char Siu with Rice looks more charred and fully cooked than the one with the noodles. I made 2 versions : on stovetop during first attempt which was not so charred, served with noodles. The reason for this is because I used much less honey and did not increase the grilling time. (Honey and sugar gives the old school charred look).
The second attempt was done in my Ninja Foodi MAX Health Grill & Air Fryer. This of course meant that the grilling was all done automatically for me and it still took only 10 minutes! No effort needed and turned out superb!
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]]>The post 20-min Dry Wonton Noodles appeared first on Sweet Sharings.
]]>It’s gloomy outside of my window as I type this. The days are getting shorter and it gets dark so early. I could use a pick-me-up on this, and there are a few ways to do so. Today I choose what’s top on my list of pick-me-ups! If you already know me, you would have already guessed it right by saying food! I am kind of craving for a childhood favourite street food – Dry Wonton Noodles. Today I am going to serve my 20-min dry wonton noodles with char siew chicken as I have run out of wontons. It’s still a complete and balanced meal though!
Wonton noodles are made from Wheat and Egg, like a kind of thin stringy pasta. They are sold fresh or in dried form and in ball like coils. I usually buy the fresh type. The simple preparation is to blanch the noodles and then toss the noodles in a garlic sesame soy sauce. Then I serve it with a protein, usually wontons or chicken or both, leafy greens and my pickled green chillies.
Just like all fresh pasta, fresh Chinese egg noodles should be kept in their original sealed package in the refrigerator until ready to cook, and once opened, will last only a couple of days. Unopened, they should be good for about a week, but remember to check the expiration date!
Today’s dry wonton noodles will be without the wontons. All I had in the fridge was a pack of chicken thigh fillets and some Bak Choy and Choi Sum. I usually prepare the wontons a day ahead, making them fresh. However, I did not have the time to buy the ingredients, let alone prepare the prawn and chicken filling. The fresh wonton noodles I have are expiring in 2 days, so Wonton Noodles it is then for dinner. Besides, I need my quick noodle fix too!
Wonton noodles come in a tight woven ball or coil, so I loosen the noodles with a pair of chopsticks as I blanch it, bobbing the basket in and out of the boiling water. I do this for about 30-40 seconds. Any longer and the noodles become soggy.
I usually blanch my noodles in a special noodle strainer/blanching basket. What I do, is to put the noodles in the strainer basket and bob it in and out of the pot of boiling water. You can just put the whole batch of noodles in the boiling water too, then scoop it out and drain – this is how I blanch the vegetables though.
My personal preference is to blanch individual servings of noodles and place into serving bowls separately instead of blanching all servings at one go. This way I am able to stick to 1 serving and not go overboard with my sugar levels (I am pre diabetic). Any dish in noodle or pasta form is tops on my husband’s favourite list, so he always goes for a second serving.
Wonton noodles bring back childhood memories in Malaysia. I love my Wonton Noodles served with pickled green chillies. This dish is never complete without the pickled chillies! I usually have a jar in the fridge so it is always readily available. However, I tend to run out of it at times, so making it on the same day as your noodles is fine, it just needs 2 hours soaking in the vinegar solution. However, making the pickles a day ahead would give you best results. You can get a jar of pickled chillies from the Asian store but I prefer making my own. Home-made pickles are the best with fresh ingredients minus the preservatives. This pickle can last up to 1.5 months if kept in the refrigerator.
‘Char Siu’ actually means a Chinese dish of roast pork marinated in a sweet and savoury sauce. My recipe however, is the healthier version of chicken marinated in the same sauce. Grilled Char Siu Chicken is an asian style of BBQ Chicken and it goes superbly well with Dry Wonton Noodles and even Jasmine Rice.
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]]>The post Quick Pickled Green Chillies appeared first on Sweet Sharings.
]]>You only need 4 ingredients to make this – Large Green Chillies, Vinegar, sugar and salt.
It takes me only 10 minutes to prepare and is ready in 2 hours and for best results, overnight. There is always a jar of these home-made pickles in the fridge. My husband and I enjoy them with various noodles and even sometimes with a rice dish. It stores well for up to 2 months in the refrigerator but it never really lasts longer than 3 weeks in my home
I use any type of Large Green Chillies for this pickle, NOT the small Thai chillies/birds eye chillies. The Jalepeño variety is my favourite though – simply love it’s mild herbacious flavour!
Jalepeño – I use this variety. Jalepeño Chillies have a distinct herbaceous flavour and are generally mellow enough for stuffing and eating whole – try filling them with cream cheese then baking them in the oven for a fabulous pre-dinner nibble. When pickled, it’s a perfect level of spicy with sweet and sour hints.
Serrano – You can usually get these standard mild to medium Chillies from stores in mixed packs. Although it’s not specified on the pack they’re usually actually the Serrano variety, and their heat will vary considerably from batch to batch and month to month. I find that the best way to check is to cut a sliver off and taste it to see if I’ve got a mild kick or a hefty punch.
While I can easily buy a jar of pickled green chilies from Asian stores, it is just not the same as home-made. My home-made pickles are tastier and made with fresh ingredients. I get to use all organic ingredients too, minus the nasty chemical preservatives.
Rice vinegar is usually used for this pickle. You can use distilled white vinegar as well. Sometimes when I run out of vinegar, I use Apple cider vinegar, which gives it a slightly different flavour. I usually use a Japanese Brown Rice Vinegar though which is my favourite for most dishes needing a splash of vinegar.
Brown Rice Vinegar is generally less acidic than other vinegars and has a milder, sweeter flavor. It is Light to dark brown in color and is made from unpolished brown rice. This version of rice vinegar is reputedly richer in nutrients and can often be used in place of white rice vinegar. If you enjoy noodles, then you may want to make this recipe to go as a condiment with my 20-min Dry Wonton Noodles.
Make sure you wash your hands thoroughly before and after preparing them. Use paper kitchen towel to soak up any excess water from the chillies before pickling them. It’s important to prevent the chillies from getting spoiled during the pickling process. Always use a clean dry spoon to scoop the chillies from the jar.
You may want to resist the temptation to touch your face or rub your eyes when preparing pickled chillies Wash hands thoroughly after touching chillies or wear gloves when preparing it.
Store these quick pickled green chillies in clean, dry sterilized jars. Use only clean and dry utensils to take the chillies slices from the bottle. This will help in extending the shelf life of the pickled chillies. With proper handling, my pickled chillies can last up to 2 months in the refrigerator.
1st method : Scald Glass Jars with boiling water and let it air dry. Do not wipe dry.
2nd Method : Wash your jars and the lids in hot soapy water, but do not dry them. Instead, leave them to stand upside down on a roasting tray lined with baking paper while they’re still wet. Pop the tray of clean, wet jars and lids in to a preheated oven at 140°C / 120C Fan/ 275°F / Gas Mark 1 for about 15 – 20 mins.
3rd Method : put jars through a hot dishwasher cycle that is at least 60C. Do not dry them with a tea towel, leave them to air dry.
I love my pickled green chillies as a topping on a plain tomato and cheese Pizza. it gives a really nice punch to it.
If you liked pickled condiments with a bit of a spice, give this recipe a try! Thanks for visiting my blog. Take a picture if you’ve made this recipe and tag me on Instagram @sweetsharings in your feed or stories so I can share your creation in my stories with credits to you!
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]]>The post Crazy Era of Covid appeared first on Sweet Sharings.
]]>Almost 2 years into this new norm …the crazy era of Covid! We were beginning to think that life would improve after the roll out of vaccinations, but then Covid had different plans for us. It did a big number on us humans and started mutating into many more strains.
Now booster shots are essential especially so for those of us living in a ‘4-Season Country’. It’s getting colder and soon it will be winter. It is during this time when the flu and Covid cases will rise drastically. The news informs us of Covid numbers already escalating during the past couple of months.
My husband and I still wear masks when we go out. We cannot afford to get ill with Covid again, especially not at our age. I feel like an alien when I am in the supermarkets or in town these days. People stare at us like we’re indeed aliens just because we still wear masks. What is up with this??
Going through Covid once is enough for a lifetime. It was a life changing experience. I will never wish it on anyone and I worry every single day for family and friends. We contracted Covid last year and managed to overcome it. I am truly grateful to be alive and I must admit..my whole perspective of life changed in March 2020. While many people are complaining and protesting and getting depressed being indoors and in lockdowns, I have come to terms with it and accepted it as the new norm. It is what it is! Just learn to live with it and have empathy and the decency to be vigilant and not endanger others.
Positive thinking, or an optimistic attitude, is the practice of focusing on the good in any given situation. It can have a big impact on your physical and mental health. That doesn’t mean you ignore reality or make light of problems. It simply means you approach the good and the bad in life with the expectation that things will go well.
The benefits of Positive thinking are great and it is my wish and prayer that each and every one of us be able to find the inner strength to think and act Positive. On this note, please be Safe and practice good habits and have the empathy and common sense to not endanger yourself or anyone else.
I love the outdoors and we are somewhat globe trotters, my husband and I, and especially him more so. It’s a blessing that we are both quite adaptable though, having learned to keep busy and occupy ourselves mentally and physically in activities not involving or being around other people and crowds. In fact, I am quite surprised to find myself feeling that 24 hours in a day is simply not enough these days!
My husband and I are quite content with the world being at our fingertips! It comes easy for him being in the IT sector. As for myself, I am feeling inspired and motivated to start my blog again …about time too! My energy levels have also improved to pursue new hobbies and learn new things.
Covid took a huge toll on my body and health. It took 20 months for my body to get back to almost what it was before Covid. I guess this is what you call ‘Long Covid‘. Only now I feel an improvement with my energy levels. Apart from experiencing a few medical issues that come with aging, it’s been somewhat exciting and fulfilling for me with the new found activities, our usual weekend coffee dates and walks in the woods away from crowds.
I have been guilty of being a pessimist for the most of my life but this crazy era of Covid has taught me to always look at my glass half full instead of half empty. There is always something to be grateful for in Life. I have a lot to thank my parents for this, especially Mum …she is such a great example of positivity and inner strength…THANK YOU mum…You are such an inspiration!! I love You!!
Though I have a feeling this Crazy Era of Covid is going to stay for a while yet, I Hope and Pray that it ends soon. Hope is like water…it quenches the soul to keep on going.
Learning how to use WordPress which is a whole new content management system, and it has a new recipe software as well that I am having fun exploring. Revamping and updating all my ancient old posts so this will have my time cut out for me. Slowly but surely, I wll build up my Recipe Category Page.
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