Pickled Green Chillies

Pickled green chillies is a popular condiment for some of the fried noodles that I often whipped up for the family. Usually I'll just grab a jar from the Asian grocers but I found them to taste a little weird of late and I stopped buying completely. 

Saw some friends making their own so I decided to make some myself since my chilli plant are blossoming well this year. Most of the time I'll harvest when they turned red. Since I can use those green ones to make pickled chillies, I decided to harvest them.

Ingredients

• 200gm Green chillies
• 1 cup Rice Vinegar/vinegar
• 2 tbsp Sugar
• ½ tsp Salt

Methods

1. Cut chillies about 3mm to 4mm thick.

2. Blanch in hot water for about 20 seconds and drain. Place them on a kitchen towel and let them cool down and let them air dry.

3. Fill the cooled chillies into a sterilized jar and top with vinegar, sugar and salt. Make sure the vinegar  covered all the chilies.

4. Keep overnight in the refrigerator and you can enjoy them the next day.

No Oil Strawberry Swiss Roll

We love Swiss rolls as they are lighter compared to the regular butter or cheese cakes I often bake. Found this easy to follow no oil roll cake with fruits by Ochikeron which is quite refreshing. It only uses 2 eggs so it is not too much and great for afternoon tea.
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Ingredients

For Sponge Cake

• 2 egg
• 50gm Castor Sugar
• 35gm Cake Flour
• 20gm Milk (room temperature)

For Filling

• 200ml Fresh Cream (heavy whipping cream)
• 1 tbsp Castor Sugar
• Strawberries

Methods

1. Preheat the oven to 180C
2. Line baking pan with baking paper.
3. Beat eggs and sugar with wire whisk in a metal bowl. Placed it over the pan of hot water and melt the sugar and warm them up to 40C.
4. Then with a handheld mixer, beat the batter on high speed for about 5 minutes until white and fluffy.
5. Switch to low speed, beat for about 2 minutes to set the texture.
6. Sift in flour and fold together with spatula till mixed well.
7. Add milk and fold together with spatula until combined.
8. Spread the batter into baking pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
9. Bake at 180C for 11-12 minutes till top turns light brown.
10. When it's done, drop the pan lightly on the counter to prevent shrinking. Remove the cake from the pan by lifting the baking paper and place it on a wire rack to cool.
11. Once cooled, remove the baking paper and place the sponge cake on the baking paper with the brown side up.
12. For the filling, combine fresh cream and castor sugar in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak.
13. Cut strawberries to preferred size.
14. Coat the surface of the sponge cake evenly with the cream. Place the strawberries over the creamed surface and leave and inch on both ends.
15. Roll the sponge cake and wrap with baking paper by twisting both ends to set. Put it in the fridge for 30 minutes to an hour to set.
16. To cut the cake, dip knife in hot water, wipe, and cut. Repeat this each time you cut to get a clean cut.