Jakarta - Chef Yuda Bustara shared tips for storing or processing shallots, garlic and chilies to make them last longer, considering that the price of these kitchen spices has tended to be high recently.
Yuda Bustara, when met in Jakarta, Thursday, suggested peeling the skin of shallots and garlic, chopping or pureeing them and then freezing them in the freezer .
"Peel the skin off the onion and then slice it, mince it like you would stir-fry it, or blend it as needed. However, I suggest blending it so it can have all sorts of functions," said Yuda Bustara.
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