Dried Chilli Paste | Cili Giling | Cili Boh | Chilli Boh [Nyonya Cooking] 

To make a dish spicy, chilli boh is often added to dishes. Here is a recipe for homemade chilli paste with some tips and tricks on natural ways of preserving it.
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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 or the US. Instead of giving in to the 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 chillies 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.
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