Damn, it sounds as if it’s like the tea-making company is producing chilies now. The Malay term is cili boh or cili giling, so I was trying to think of the grammatically correct way to call it in English. It is basically blended chili. Or finely chopped chili. However, using blender. Hahaha.
Dried chili
Salt
Lemon
Cut the chili using a scissors into small pieces. Not finely chopped size… about 1cm length, diagonally, so that most of the seeds would come out. Lessen the spiciness, especially for a melayu murtad like Amni, though she is improving now!! 
Boil the chili with a bit of salt till soft. Drain the water and try to get rid as much of the seed still.
Blend the chili with a bit of water and the juice of the lemon to preserve.
However, don’t make too much of it if you don’t plan to use it often; even though you put lemon to preserve it, it will still get moldy. Just throw away the top layer. Also, don’t put too much water when you’re blending it. Put the least amount possible; you don’t want it too watery. The water contributes to turning it moldy.
Ok maybe I’ll call it minced chili in the future… This will be an important ingredient for my fried dishes 
