A Malaysian woman shares spice levels of different dried chillies for sambal and cooking

WITH Hari Raya Aidilfitri just around the corner and sambal pots bubbling across the country, a Malaysian woman’s timely guide to choosing the right dried chilli on a post on Threads.com has struck a chord with home cooks everywhere.

Describing her knowledge as the ”art of cili kering” the woman broke down the often-overlooked differences between various types of dried chillies available in Malaysian supermarkets, offering practical guidance for shoppers who have long grabbed whichever packet looked familiar without a second thought.

Her first tip: look for dried chillies that are curly or wrinkled. According to her, these characteristics are a reliable indicator of higher heat, making them her go-to choice for punchy, full-flavoured dishes such as sambal and rendang.

To make things even easier, she compiled a handy reference table outlining key varieties and their respective spice levels, giving shoppers a clear framework to match their chilli choice to their heat tolerance.

For those who prefer a gentler kick, the woman recommended cili kering gemuk — also widely known as cili kering Kelantan — as the most approachable option for milder palates.

On the opposite end of the spectrum, she flagged cili kering 273 as one of the boldest choices on the shelf, identifiable by its distinctly curly, glossy and compact appearance.

The post resonated deeply with Malaysian home cooks, particularly those in the thick of Hari Raya preparations and looking to nail the perfect sambal — one of the most iconic dishes of the festive season.

 The Sun Malaysia