When we were in Hoi An, a beautiful little town in the center of Vietnam, we had a wonderful cooking class with Gioan’s cookery school. Our teacher was a fun, bubbly lady called Vina and she taught us how to make Hoi An fried rice, chicken with chilli and lemongrass, fried spring rolls and country egg pancakes. One day soon I will write my Vietnam blog, but for now, I thought I would share a couple of recipes from Gioan’s cookery book, which they kindly agreed to.
For the stir fried recipes, including the fried rice and the lemongrass chilli chicken, we were instructed to add a dollop of ‘chilli jam’. A teaspoonful adds sweetness and spice to any stir fry and it keeps in the fridge for ages. As it is so simple and versatile I thought I would share it on the blog.
I kept all the seeds in the chillies, but the result was very spicy. If you want a milder jam, remove some or all of the seeds.
Thank you to Gioan’s cookery school for letting me post their chilli jam recipe. Check them out here: www.gioancookery.com
This recipe makes enough for one fairly large jar of jam.
- Prep Time : 10 minutes
- Cook Time : 40 minutes
1. Boil the whole chillies in water for 5 minutes.
2. Drain the water and chop the chillies very finely. Do not put into a blender. You can remove some of the seeds if you want a milder jam.
3. In a saucepan, heat oil to medium hot. Add garlic and stir for 30 seconds.
4. Add the chilli, salt and sugar and cook for 40 minutes until very thick like jam.