Time: 15 minutes.
The cili kisar is a staple ingredient in many Malaysian cuisines, particularly the Malay and Nyonya dishes. This is exceptionally important to give the dish a smooth texture and its bright red colour, particularly in dishes like Kapitan Chicken (Captain’s curry) or Ayam Percik (Coconut-spiced chicken). There are only three ingredients needed in this recipe.
- 200 g dried chillies
- 200g red chillies
- 50 ml water / oil
- Slice the chillies vertically into halves and remove the seeds and green stalks. Soaked the dried chillies in boiling water until they softened. Put everything in the blender and beat them into a smooth liquid.
2. Pour everything out and store in jars. You may freeze them and store for up to 6 months.
Bonus: Another way of making this cili kisar is to add in oil instead of water during the blending process. You may then sautee them over medium flame to kill of the bacteria, slightly cooking them before storing also give them a slightly better fragrant.
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