How To Process Chili So That Awet Is Saved

Illustration of kitchen spices from chilies and onions (Freepic)

Keeping chilies to stay fresh and durable requires the right technique. One way that can be done is to cut or slice chilies as needed, then wrap them in tissue before putting them in the refrigerator.

This technique helps maintain chili moisture so that it doesn't get soft quickly. Chef Yuda Bustara shares tips on storing and processing kitchen spices such as shallots, garlic, and chilies to make them more durable, considering the price of kitchen spices that tend to rise recently.

When met in Jakarta on Thursday, Yuda suggested that shallots and garlic be peeled, cut or smoothed, then stored in the freezer to extend their resistance.

"After peeling it, the onions can be cut or cut as when it will be taken. It can also be blended as needed. I prefer to blend it to make it more flexible for use," said Yuda.

Onions that have been smoothed and stored in the freezer should be divided into several small portions to make them more practical when used. In this way, a person only needs to take the required portion without having to disburse it completely. According to Yuda, onions stored with this method can last up to one month.

In addition to being more durable, dividing onions into small portions also makes the use of spices more efficient because it is only taken as needed.

"It's more efficient than every time you cook you have to peel and smooth the onions again," he said.

Meanwhile, for chilies, Yuda recommends that chilies be cut or cut first before being stored. Wrap chilies with tissue and then put them in the refrigerator to keep them fresh and not soft easily.

"In this way, chili moisture is maintained so that it is not damaged quickly," said Yuda.