Chili Red Lombok
From the corner of your eyes you see often these red chillies because they are bursting with color. And with such a color comes a taste; spicy. The Lombok the most gentle chilli , but equally one with character. You can eat them raw, in a tropical salad with mango for example or use them in a stir-fry for some fire. Do you have a few left over? Make a sambal or a paste and freeze it for whenever you need it. Even if the chilies dehydrate they are still usable. We usually don’t let it come to that ; we eat the peppers preferably whem they are bright red and crisp. Spice up your life!
What is red Lombok chili?
Red lombok, or simply red chili is related to the bell pepper. It is slightly more spicy than the unripe, green variety. You can process it raw or cooked in dishes for some extra spice. Capsium, the substance that makes this spice so hot, hardly dissolves in water, but very good in fat and alcohol. Rinsing with water does not help to take the hot taste away, but milk does. And alcohol, if sufficiently strong, works well.
Cooking with red chili
You have to take care when you prepare chillies. When you have sliced them and rub your eyes, you can get a burning sensation in your eyes. It is not harmful, but quite uncomfortable. To get it ready for use, remove the stalk and cut the pepper in half lengthwise. Remove the seeds and pith (spiciest). Now, the red chili is ready for use. This spicy seasoning are indispensable in fresh sambal, or use it to spice up a stir-fry or marinade. You can let it simmer in a stew and remove it before consuming.
Is fresh chili healthy?
The taste is so hot because it contains capsaicin, which causes your airways will open. That and the fact that it’s full of vitamin C makes it a healthy condiment.
In a cool, dry place you can keep chillies for about a week. They can dry in a little bit after that. You can still use them, but they are slightly less spicy.
In The Netherlands you can buy red lombok at supermarkets and exotic groceries.
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