Chilli Boh is actually very versatile and is widely used to spice up fried rice or noodle dishes which Malaysians are used to.
Chilli Boh is easily available in wet markets as well as supermarkets in Malaysia. However, they are difficult to get in other countries especially in Europe. Instead of giving in to frustration of not getting a hold on it when you need, opt to make your own instead. It is very easy and only uses a minimal amount of ingredients.
The crucial ingredient to making good Chilli Boh is the dried chillies. In Germany, the dried chilies sold are often very spicy. Choose dried chillies which are straight and generally large in size. Removing the chilli seeds and the accompanying membrane, which the seeds are attached to, helps to lessen the spiciness. Optionally, you can boil the dried chillies with vinegar to minimize the spiciness and also to further extend the shelf life of the Chilli Boh.
Store the chilli in the refrigerator for up to 1 month or freeze it.
Dried Chilli Paste is also known as: Cili GilingCili BohChilli Boh
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Wash dried chillies and cut stems away. Remove the seeds to prevent 'Cili Boh' from being bitter.
Boil the cleaned dried chillies vigorously until the pungent spicy smell from the chillies is released.
Remove the chillies from the pot and transfer them to a blender. Blend chillies until it reaches desired consistency. Add a dash of salt, oil and lemon/calamansi lime juice (optional) and blend chillies thoroughly.