Serves 1
Directions
- 1Wash the cilantro.
- 2Drain thoroughly.
- 3Place the cilantro on a rack.
- 4Dry the cilantro using a dehydrator at 95°F / 35°C for 3-4 hours until the leaves are wilted.
- 5Cut the cilantro into 1-inch long pieces.
- 6Transfer the chopped cilantro to a bowl.
- 7Add finely minced garlic.
- 8Add finely diced Thai bird chilies.
- 9Add red chili flake.
- 10Add salt.
- 11Mix thoroughly.
- 12Put the cilantro into a clean Mason jar.
- 13Seal the jar well.
Ingredients
- 400 g fresh cilantro
- 10 cloves garlic, finely minced
- 5 Thai bird chilies, finely diced
- 1.5 Tbsp red chili flake
- 1.5 tsps salt
Equipment
rackdehydratorcutting boardknifebowlchopsticksMason jarwokspatula
Tips
- If the weather is nice, put the cilantro outside and sun dry for 4-5 hours or until the leaves are wilted.
- If you have a dehydrator, dry the cilantro at 95F for 3-4 hours or until the leaves are wilted.
- If you don't have a dehydrator, put the cilantro under a ceiling fan, set the fan at high speed and let it dry for 5-6 hours.
- The preserved cilantro will stay good in the fridge for 5 months.
- You can eat it right away, but it does taste much better if you let it sit for two weeks.
- You can top it onto plain congee, wonton soup, or noodle soup.
- You can also incorporate it into other recipes.
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