Uses for dried chillies?!
Also, how do they compare heat-wise to fresh chillies?
Answers: I just picked up a bag of dried chillies from my local oriental supermarket, and I am curious of new recipies to use them in.
Also, how do they compare heat-wise to fresh chillies?
How hot those chilies are depends almost entirely on what variety they are - and there are thousands. Seeing as how you got them at an Oriental market, I assume they are standard chilies of the sort common to some Chinese and Thai cooking. One or two will give you a little bit of heat, the more you add the hotter your dish will become.
This is the kind of chile that you use in Szechuan & Hunan cooking as well as Thai. You will find all kinds of ideas if you do an internet search for "Thai recipes" or some such. General Tso's chicken comes immediately to mind, but there are dozens of dishes you can make at home.
This is also the kind of pepper that you can crush up to sprinkle on pizza.
hot sause seasonings
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Spaghetti Aglio Olio
* 1 lb. spaghetti (500g)
* 4 oz breadcrumbs (100g)
* 1 bunch (small) Italian parsley, finely chopped
* 1/2 cup extra virgin olive oil
* 3 cloves garlic, diced
* 3 x dried chili peppers, crushed (optional)
* Salt to season
Directions:
Spaghetti Aglio Olio
1. Bring salted water to a boil, and cook spaghetti for about 8 minute. Remove just before the al dente stage. Drain but reserve a few ladles of pasta water.
2. Toast breadcrumbs along with parsley in a dry saucepan until golden brown.
3. In another pan, heat extra virgin olive oil and combine garlic and chili peppers. Cook for a few minutes or until golden brown. Do not burn the garlic; otherwise it will become bitter.
4. Add spaghetti to the pan with olive oil and mix well. To prevent dryness, ladle some pasta water to the pasta. Cook for another minute or until desired state of al dente.
5. Mix in toasted breadcrumbs and parsley before serving.
Its the ultimate snack
put it into olive oil with/without garlic and leave for a month or so, it makes fantastic chillie oil.
Compared to fresh dhillies - I would use them in the same way.
Almost every time I use tomatoes I use dried chillies. I have better control with dried rather than fresh chillies.
I buy them at my local Asian market. The sell a lot of fresh chillies. Too hot for me.
I think supposedly the drying intensifies the heat because the lack of water concentrates the rest of it. Might not eat them though. lol Rather just cook them in stuff to add flavor.
Use in curries etc, where the length of cooking time will soften them. Otherwise you can soak them in water first is what you are cooking takes less time.