Recipe: Chilli Flowers (garnish)
Misc.CHILLI FLOWERS
"Pungent red or green chilli flowers are ideal garnishes for the spicy dishes of India and South-East Asia. Use them to give a special touch to a simple vegetarian potato and cauliflower curry, Aloo Gobi, or the popular Indonesian rice dish, Nasi Goreng. When de-seeding chillies, always make sure the juice does not come into contact with your hands or eyes, as it is highly pungent."
red or green chillies
fresh parsley
Use small green or red chillies for this garnish. Alternatively, trim the pointed end from larger ones and use the stalk (stem) end for the garnish.
Wearing rubber gloves and with a small pair of scissors, slit the chillies lengthwise fro the top end at 8 equal intervals, leaving at least 1-inch (2.5 cm) of the stalk end intact.
Gently scrape out the seeds and ribs. Stand the chillies in a bowl or ice water for 1 hour or until curled.
Source: The Creative Art of Garnishing by Yvette Stachowiak
"Pungent red or green chilli flowers are ideal garnishes for the spicy dishes of India and South-East Asia. Use them to give a special touch to a simple vegetarian potato and cauliflower curry, Aloo Gobi, or the popular Indonesian rice dish, Nasi Goreng. When de-seeding chillies, always make sure the juice does not come into contact with your hands or eyes, as it is highly pungent."
red or green chillies
fresh parsley
Use small green or red chillies for this garnish. Alternatively, trim the pointed end from larger ones and use the stalk (stem) end for the garnish.
Wearing rubber gloves and with a small pair of scissors, slit the chillies lengthwise fro the top end at 8 equal intervals, leaving at least 1-inch (2.5 cm) of the stalk end intact.
Gently scrape out the seeds and ribs. Stand the chillies in a bowl or ice water for 1 hour or until curled.
Source: The Creative Art of Garnishing by Yvette Stachowiak
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