It will take a lot of time for anybody to cut and prepare chili in the kitchen. As chili is one of the most vital ingredients in Malaysian cuisines which includes beef rendang, chicken curry and sambal, you should understand the correct method to cut and remove the seeds from the chili if you wish to work efficiently in the kitchen. Once you have mastered the skill of cutting chili, you will not undergo the problems of seeds scattered all around the kitchen table and struggling to cut through the chili when slicing it.

I want to share with you my approach to preparing chili for cooking Malaysia food. Here you go:

Get rid of the stem of the chili by using a sharp knife. The inner part of the chili that contains the seeds will be exposed.

2. Next, gently put the chili between two palms. After a few rolls and rubs, the seeds will detach from the chili. The seeds will drop from the opening of the chili if you roll it by pointing it to the top of the table.

3. Pace the chili on a clean chopping board. Secure the chili and gently press it lightly against the chopping board. Slice the chili with a sharp knife from the open end of the chili towards the tip. Cut all the way to the end of the chili. The chili is now become two parts and is ready for the following step.

4. Take away the seeds using a metal spoon or the blunt edge of a knife. Alternatively, use a metal spoon for this purpose.

The chili is now free from the seeds and placenta. You might notice that I don't touch the seeds plus the inner part of the chili throughout the entire process. Your hands will be free from any burning sensation after cutting the chili.

It is vital do not touch the seeds and placenta at all times during the cutting process since these are the parts that generate most heat.

It is beneficial to place a large piece of paper below the chopping board before cutting and removing the seeds. You can use the blade of the knife to transfer all the seeds on the chopping board to the paper instead of hand. Just wrap the seeds with the paper and your table and chopping board are both clear of any seeds. All of my kitchen crews are using this method daily.

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