Cili Kisar (Cili Giling in the supermarkets), or Homemade Dried Chilli Paste is a staple in Malaysian recipes. This is the base for many sambal (Chilli) dishes in Malaysia. It's a relatively easy item to make, except for the fact that your hands will be "heaty" for a while, so you can't rub your eyes, touch your skin or take a shower for a good while. When I was younger, I hated making cili kisar because my mom would make me cut the chillies and I would sweat profusely and rub my eyes afterwards.
You can use it for rendang, masak hitam, sambal dishes and many other Malaysian dishes. It keeps in the fridge for one week and freezes well too (freeze in portions!). I always only make one portion because I dislike cutting so much of the chillies and deseeding them. Some people don't cut them, some people don't boil them (they just soak them in hot water) but I prefer cooking it to be safe and to reduce the spice level.
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