mainland se asia
Preparing dried chilies
Step 1
In general, large, smooth chilies are much less hot than small, wrinkly chilies. Both are used dried and fresh. When dried, chilies are normally rehydrated before adding to a recipe. They may be seeded, too, to make them less hot. When preparing chilies, you may want to wear plastic or rubber gloves, as there is an alkaloid in chilies, called capsaicin, that can irritate your skin. After preparing chilies, thoroughly wash your hands with soapy water. method Step 1 Put the chilies in a bowl of lukewarm water and place a small plate on top to keep them submerged. Leave to soak until soft and fully rehydrated (this can take as long as 15–30 minutes, depending on the size of the chilies).
Step 2
Step 2 Drain the chilies and pat dry with paper towels. Tear the chilies open and remove the stalks, veins, and seeds. (It is the seeds and veins in a chili that contain the heat.) Step 3 Chop the chilies, then grind in a mortar for a curry paste or use according to the recipe instructions. Step 3 >
Ground roasted chilies Roast dried chilies (mildly hot red chilies or very hot bird’s-eye or bird chilies) in a wok or pan over moderate heat, stirring regularly to prevent scorching, until they change color and smell toasted. Allow to cool, then grind to a coarse or fine powder with a mortar and pestle, a clean coffee grinder, or a spice mill. The powder will keep well in an airtight container in a dark, cool place for up to 1 year.
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Mainland SE Asia