Cili Boh A1 & Cili Paste

Suji’s A1 Cili boh is a must-have ingredient in most Malaysian kitchens. A thick red paste often kept in glass jars, plastic packet or containers, you will usually find it readymade at most supermarkets and markets throughout the country, any cook or chef worth their salt knows it’s always best to use our local Cili paste and Cili boh.

Generally, there is only one ingredient in chilli boh – crinkly dried chillies.

Suji’s A1 Cili Paste is a good Cili paste that will add heat and flavor that you won’t get from anywhere else. You can find many different kinds in the grocery store, but when you run out, it is such a bummer. There are generic Cili pastes. Suji’s A1 Cili paste and Cili boh with unique flavors that are completely different from Thai Cili pastes and Mexican Cili paste. I’m going to assume that your recipe calls SUJI’s Cili paste is the best for your cooking.

Suji’s Cili paste is essentially a paste made from Cili peppers. It is a highly versatile ingredient, used to add flavor, pungency and character to many cuisines. The type of paste varies from culture to culture based on cooking traditions.

There are so many ways to use this recipe, whether to make Nasi Goreng (Malay or Indonesian Fried Rice), Mee Goreng (Malay or Indian Fried Noodles) or to use it to marinate anything or having it as a condiment too, much like a dipping sauce or sambal, because that’s what it is, a sambal! Fancy a twist to your usual roast or spuds? Well, use a little of this to add a kick or with barbecue season almost upon us, as mentioned before, this is the perfect spicy marinade of Cili Paste and Cili Boh. It is a pretty spicy paste, so when using this homemade chilli paste in another recipe, a small amount goes a long way.

Cili Paste (Alternative / Substitute)

Cili paste can make a suitable replacement for Cili boh. It is nice and thick and filled with flavor. You won’t get the same flavor, but the consistency will be there.

We suggest combining the Cili paste with either a few dashes of hot sauce, or with a teaspoon or two of Cili powder or crushed red pepper flakes. Mix them together and you have a spice filled Cili paste.

What is the difference between Cili Paste and Cili Boh

A Cili paste is much thicker in consistency and usually includes more Cili peppers as the primary ingredient. A Cili boh has a thinner consistency and often includes other ingredients. Cili boh can be used as an ingredient in cooking or as a finishing sauce, where Cili paste is only used in cooking, not finishing.

The textural difference is because Cili paste usually contains less moisture than Cili boh. A Cili boh may have extra liquid in the form of water or vinegar.

Does Cili paste and Cili Boh need to be refrigerated?

Cili paste and Cili boh should be refrigerated to keep it longer. Even if the Cili paste has a low pH, it runs the risk of spoiling if kept outside of the refrigerator. It is best if kept in a closed container in the fridge.

Suji’s Cili Paste & Cili Boh

• No colorant added
• Halal
• No added MSG
• Suitable for vegetarian & Vegan
• Mildly spicy, sweet flavor
• Ideal for use as a dipping sauce for grilled vegetables, spring rolls and fried foods
• Tasty drizzled over chicken, pork, beef or lamb

Safety Handling of Cili Boh and Cili Paste

• Be sure to wash your hands thoroughly after handling all that chilli paste and Cili boh. You don’t want to accidentally rub your eyes with chilli-exposed fingers! To be on the safe side, use gloves.
• After the entire process, you’ll yield about five times the weight in chilli boh compared to the weight of dried chillies you started out with. Keep this in mind!
• When using your stored chilli boh, always use a clean, dry spoon to avoid contaminating and spoiling it. Also, avoid defrosting the entire container of chilli paste unless you plan to use it all. Defrost only the amount you need.