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CHILLIES
Chillies are a common ingredient in Thai cuisine, although not all dishes
are hot. Chillies come in a great variety of sizes, shapes and colours,
and are available fresh and dried, as flakes and powder. The most commonly
used fresh chillies are bird's-eye chillies--small, thin,green or
sometimes red, chillies. Generally, the larger the chilli the milder the
flavour--the very tiny red chillies can be very hot. To avoid skin
irritaion, take great care when seeding or chopping chillies--wear rubber
gloves. After handling chillies don't touch your face, eyes or any tender
part of the body and always wash your hands thoroughly. If you like a hot
curry, leave the seeds in, but if you preder a milder flavour, the seeds
can be removed to lessen the heat. Whole chillies freeze well in plastic
bags and can be chopped frozen. Some chillies are available dried and are
usually soaked in water, to soften, before use.
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