Cili Boh
You'll never buy store-bought cili boh, that essential condiment in many delicious Malaysian curries and sambals, once you've learned how to make it at home!
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.