If you’re into Malay cooking, you’ll know that chilli boh (or dried red chilli paste) is one of those must-have ingredients that always finds its way into our dishes. For me, it’s a fridge essential. Right up there with garlic and onions!
Over the years, I’ve tried countless store-bought chilli boh options, but honestly, none of them ever hit the mark. There’s always that strange, slightly chemical aftertaste that I just couldn’t ignore. So when I got married and started cooking more regularly, I decided it was time to make my own. And let me tell you; it’s so easy. Once you try homemade chilli boh, there’s really no turning back!
There are so many varieties of dried chillies out there, and it can be a bit overwhelming at first. But don’t worry, it really depends on what’s available in your area and how spicy you want your chilli paste to be.
For most Malay and Indonesian dishes, the common choices are:
You can mix and match based on your taste and what’s in your pantry. I usually go for dried red or curly chillies, and I make about 300g per batch, which lasts me around 2 weeks.
There are many ways to make chilli boh, but this is the method I’ve been using for years. It’s simple, practical, and it works beautifully every time.
Place the dried chillies in a colander. Then, cut them in half to remove the seeds. Yes, this part takes some time (put on a podcast or your favourite playlist to keep you company!).
A Quicker Method: Use a scissor to randomly snip the chillies while they’re in the colander. It doesn’t have to be perfect. The goal is just to help the seeds fall out.
Rinse the chillies about 3 times. You’ll notice more seeds floating out with each rinse. Perfect! Keep going until the water runs mostly clear.
In a pot, bring some water to a boil and add the chillies. Let them boil for a few minutes until they soften. This helps extend the shelf life of your chilli boh. Some people prefer soaking the chillies in hot water, but I find boiling gives better results. Once softened, drain the water and let them cool for a bit.
Add the softened chillies to a blender with a little bit of cooking oil (no water). The oil helps blend everything smoothly and preserves the paste longer. Start with just a splash of oil. Only add more if your blender needs it. Stop and stir as needed. I personally don’t add salt or any other ingredients. It’s pure, clean heat!
Transfer your gorgeous red chilli boh into an airtight container.
Note: After freezing and defrosting, the texture may turn slightly watery. So, once defrosted, try to use it up within 1.5 weeks for the best flavour and freshness.
Let the paste cool completely before storing it in the fridge or freezer. Trust me, once you start making your own chilli boh, it’ll become one of your favourite kitchen rituals. It’s simple, satisfying, and brings so much flavour to your cooking.
Happy cooking, ladies!
Have any tips or variations of your own? I’d love to hear them in the comments!
