Chilies (cabai, cabe, also called lombok): There are several types of chili pepper used in Indonesia. One thing that is important about chili pepper, the amount of heat increases as the size of the chili pepper diminishes. Fresh, finger-length red chilies are the most commonly used.
Green chilies (cabe Hijau) are the unripe fruit, and have a flavor different from red chilies.
Dried chilies (cabe Kering) also used in some dishes and they should be torn into pieces and soaked in hot water to soften before grinding or blending.
Hottest of all chilies are the tiny red chilies (cabe rawit). To reduce the heat of the dish while retaining the flavor, remove some or all the chili’s seeds.
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