Cili boh, chilli paste, cili giling. When I first dipped my toes into the cooking world, I came across these terms in Malaysian recipes and was thoroughly confused. Alamak, so many types of cili. What’s the difference? Actually, was there even a difference?
If you are like me, be confused no more. The terms essentially mean the same thing and Malaysians tend to use the terms interchangeably. Just like bell peppers and capsicums, or scallions and spring onions. Capishe?
For the purpose of this article, I’ll be using “cili boh”.
Cili boh is simply dried chillies blended into a paste which is added to flavour curries and sambals. Traditionally, it was known as cili giling, because it was made using a batu giling, a stone rolling pin with a flat rectangular granite bed used in the preparation of spices and pastes for Peranakan cuisine.
The batu giling is said to be the best for crushing, pounding and grinding spices and aromatics to release their natural flavours and mill them to the correct consistency. But not all of us have access to this beloved utensil, and even if we do, we may not have the luxury of time to do it the old-school way.
Worry not, your modern-day blender will do a decent job. In fact, I just used my humble stick blender!
Generally, there is only one ingredient to make cili boh i.e. dried chillies, but you can add a bit of oil to help smoothen the blending process.
Why you should make your own cili boh
You can buy it easily in wet markets or in supermarkets. However, store-bought chilli paste is said to contain boric acid or colouring to enhance its appearance and extend shelf life. Homemade cili boh is healthier by far.
If you do buy the commercial version, let me offer you a piece of advice: go for the wet markets and get it from the aunties. Theirs is denser and more potent, packing more punch per gram.
Avoid those supermarket commercial brands. I once got a tub from a famous brand to make sambal for nasi lemak later and found it soooo diluted. Even after using double the amount required in the recipe, it still didn’t deliver the desired spiciness. Never again!
Creating your own cili boh is not only healthier, but guarantees a rich, intense flavor that store-bought versions often lack. Whether you’re preparing sambal, curry, or any other spicy dish, your homemade cili boh will enhance your cooking significantly.
Happy cooking!
Here’s my Instagram Reel on how to make cili boh here
Cili Boh
Equipment
- pot
- Stick blender
Ingredients
- Dried chillies
- Cooking oil
Instructions
- Snip off the chilli stems with a pair of scissors. Don't bother cutting the chillies into half. During the boiling process, most of the seeds will drop off by themselves.
- Add chillies to a pot of water and bring to a boil. Continue to boil at a rolling heat until the pungency of the chillies is released. That’s when you know your chillies are ready. The colour of the chilies will also turn from dark red to a brighter red. Cover with a lid and wait until the chillies are cool enough to handle. To be on the safe side, do use gloves.
- Transfer the chillies to a colander. Place under running water for a while. The force of the running water will loosen the remaining chilli seeds and help them fall off naturally. You can skip this step if you like, but removing the seeds results in a smoother paste and reduces the spiciness.
- Transfer chillies to your blender. Add a little oil - start with a tsp or so first - and blitz the chilies until you achieve a smooth paste.
- Store in an airtight container and keep in the freezer for up to three months.