Dried Chilli Paste (Pes Cili)
This is a staple in Malaysian cooking. Usually we make this in a large batch to keep in the fridge to save the cooking time. The secret to a long lasting paste is to blend the chilli with oil instead of water.
For a healthier paste, use canola oil or olive oil. Lasts up to three months in the fridge and can be stored in freezer for a longer time.
Dried Chilli Paste (Pes Cili)
This is a staple in Malaysian cooking. Usually we make this in a large batch to keep in the fridge to save the cooking time. The secret to a long lasting paste is to blend the chilli with oil instead of water.
For a healthier paste, use canola oil or olive oil. Lasts up to three months in the fridge and can be stored in freezer for a longer time.
Open in Cookpad AppSteps
- 1
Cut each chilli lengthwise using a pair of scissors to expose the seeds. You might want to wear a glove.
- 2
Toss them in a large bowl to loosen the seeds. We don't want the seeds as it is going to make the paste spicier but if you're up for the adventure, feel free to use them all.
- 3
Rinse the chillies until the water runs clear and not cloudy.
- 4
Boil the chillies in a pot of water for 10 minutes. Drain in colander.
- 5
Put the chillies in a food processor or blender. Add onion and oil. Blend until smooth.
- 6
Scrape all the paste and put in the container.
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