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25 Dec

The Right Way to Use Dry Red Chili

Dried red chili can be a spicy alternative that is not less spicy with fresh rolled. However, it should be noted its use.

Dried chillies are widely used in Asian cuisine, especially in the Szechuan area. In Indonesia in Sumatra, dried red chili is preferred because it has a sharper spicy taste. Like fresh, dried red chillies are big ones, some are curly. In addition, there are also flakes and powder (powder).

The hot taste of chili is not much different from the fresh one. Because actually the chillies are dried until the water is completely gone. Therefore, besides being lighter, the spicy taste is stronger.

If you are going to use it instead of fresh red chili, soak the whole dried chillies in hot water until they expand and soften. After that drain and puree with other spices. If you want to chop yourself, put some whole dried red chillies in the food processor then process until chopped roughly or slightly finely according to taste.

In addition to providing a spicy flavor that is stronger, dried red chili also gives a better red color. Like fried chili or curry. Especially if sauteed with oil.

To get a strong spicy taste, buy enough dried red chili, for two or three times use. If it is stored for too long, the chillies will be less spicy. It is recommended to store it in a closed and dry container

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