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Sharon Wee

Chillies, Dried

Cili Kering

Appears in
Growing Up In A Nonya Kitchen
Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

  • About

Dried chillies contribute to the redness of a dish, essential for dishes like laksa. This was important for my mother and my kohpoh (grandaunt) who would gently fry the spice paste (rempah) until it exuded the prized red oil that would ultimately give the deep earthy hue to the gravy.

Dried chillies should be soaked in hot water for a few minutes to reconstitute, and then sliced into half inch pieces, discarding the stalk. We normally leave the seeds intact but if you prefer to remove them, you could do so before soaking by tearing the tail end of each chilli and shaking the seeds out.

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