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Dried Chilli Paste

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Dried Chilli Paste

Condiments
Category
Condiments

Easy
Difficulty
Easy

Total Time
Total Time
Prep 15 M / Cook 10 M

Servings
Yield
10 Servings

Grace Teo
Grace Teo   thegraceteo
Published on September 5, 2014

  Based on 765 ratings  Watch Now

Ingredients

60 g
chilli peppers (dried)  
0.25 tsp
salt
1 tsp
oil

Background

Chilli boh is simply blended chillies made into a paste to be added to dishes such as fried rice or noodle dishes. Traditionally, ‘cili boh’ or also known as ‘cili giling’ is made at home using dried chillies. As they spoil easily, store-bought chilli paste is said to use boric acid or colouring to enhance to appearance and extend its shelf life. Hence, it is best to make chilli boh at home. This dried chilli paste recipe provides all the tips for longer storage too!

Where can I buy chilli boh?

Chilli Boh is easily available in wet markets as well as supermarkets in Southeast Asia. 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.

Can I use fresh chillies to make chilli boh?

Yes you may. However, traditional chilli boh uses dried chilies as they are more intense and fragrant.

What type of dried chillies should I buy?

Dried chillies used are usually imported from India. Types used are of either Guntur, Kashmiri or Byadagi. When possible, get dried chillies which are ca. 7 cm or longer. Short dried chillies are very spicy. Learn how to pick dried chillies here.

Can I freeze chilli boh?

You can freeze chilli paste, of course! In fact, I usually prepare a big batch of chilli boh to freeze in silicon ice cube moulds. That way, I will always have chilli boh whenever I need it!

You may also refridgerate chilli paste up up to 1 month in a clean and dry bottle.

Less spicy chilli boh

The crucial ingredient to making good Chilli Boh is the dried chillies. In Germany, the dried chilies sold are often very spicy. Choose dried chilies 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. Learn more here to see how the seeds are removed and further processed to reduce its spiciness.

Recipes using dried chilli paste or chilli boh

As mentioned, chilli boh is added to recipes to make it spicy or hot. Example of recipes using chilli boh are char kuey teow (stir fried flat rice noodles) or USA fried rice.

Dried Chilli Paste is also known as: Cili GilingCili BohChilli Boh

Steps

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Step 1/3

Wash dried chillies and cut stems away. Remove the seeds to prevent ‘chilli boh’ from being bitter.

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Step 2/3

Boil the cleaned dried chillies vigorously until the pungent spicy smell from the chillies is released.

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Step 3/3

  • 0.25 tsp salt
  • 1 tsp oil

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.

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