Asian Chilli Jam Recipes

ASIAN CHILLI JAM

Steps:

• Halve and deseed the red peppers, then roast them for 200°C (400°F) for 25 minutes.
• Let the peppers cool down a bit, peel off their skin and discard it.
• Blitz the peppers with garlic, ginger, and chillies.
• Add the chilli paste to a pot with vinegar, soy sauce, maple syrup, oil, and chilli powder. Bring to a boil and simmer over low heat for 30 minutes, stirring occasionally.
• Dissolve the starch with a little cold water in a cup and then stir it into the chilli jam. Cook it for 3 minutes while stirring until it's thick and glossy.
• Transfer the jam into clean jars and leave to cool down completely before serving.

SWEET CHILLI JAM

Steps:

• Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.
• Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn't catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard - refrigerate once opened.

CHILLI JAM

Steps:

• Process chillies, oil, capsicum, garlic and shallots until smooth.
• Heat wok on medium, and add chilli mixture. Stir occasionally for 15 minutes.
• Add sugar and tamarind and simmer for 10 minutes.
• Use as a stir-fry sauce or grilling marinade.

CHILLI JAM SCALLOPS WITH ASIAN GREENS

Steps:

• Steam the Chinese broccoli, covered, over a large saucepan of boiling water for 2-3 minutes until just tender. Drain and set aside.
• Meanwhile, toss the scallops with 1 tablespoon of the chilli jam. Heat a frypan over medium-high heat and add 1 teaspoon of the olive oil. When hot, add the scallops and pan-fry for 1 minute on each side until just cooked. Remove from the frypan and cover to keep warm.
• Add remaining teaspoon of oil to pan and reduce heat to medium. Add onion and cook for 3-4 minutes until softened. Add remaining 1/2 tablespoon chilli jam and broccoli, tossing to coat. Remove from heat and stir in soy.
• Serve vegetables in bowls with scallops.