2 cups of dried small shrimp washed and squeezed out the water
1 ½ cups of dry chilli pieces
2 heaped tbs ginger paste
2 heaped tbs garlic paste
3 cups of oil
2tbs fish sauce
½ chicken stock cube (optional)
Salt to taste
Dry shrimp in the oven in 100c for 45 minutes to 1 hour or your can opt for sun drying. using the blender (make sure the blender is well dried) crush the shrimp to fine pieces.
Heat oil in a wok and add garlic and ginger paste. Cook for about a minute in medium – high flame. Add chicken stock cube. Add shrimp, mixing well and reduce the heat and cook for about a minute or two in low flame. Add rest of the ingredients and cook for a further minute. Transfer to jars or different container to avoid continue it cooking in the hot wok. Can keep this up to a month without the refrigerator.
You can use this when making Nasi goreng, or this is a fine condiment with rice or noo