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About This Product
Demo product. Dapur Nusa is a fictional brand created by iCookAsia to show what a full partner product page looks like. The company, the product details, the certifications and the shopping links on this page are illustrative only.
Cili boh is not a sauce. It is soaked dried chilli, blended and lightly cooked so it keeps — the thing every Malaysian kitchen keeps a tub of and reaches for two or three times a week.
Nothing is seasoned into it, so it does the same job as the chilli you would have soaked and blended yourself, with none of the waiting.
Fry it in oil first and let it darken before you add anything else; that step is what separates a good sambal from a raw-tasting one.
Key features
- Dried chilli and water only
- No salt, sugar or vinegar
- Medium heat
- Resealable tub
How to Use It
Fry in oil over low heat until it darkens and the oil separates, then build your sambal.
Add to curry paste for colour and heat.
Freeze in tablespoon portions if you cook in small batches.
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