- Soak dried chilli in hot water for 10 mins or until softened. Blend together with galangal, ginger, lemongrass, bird’s eye chilli, garlic, red onion, shallots and anchovies, until becomes a fine paste
- Heat the oil in a wok/ medium pot. Sautee the blended ingredients on medium heat until fragrant, about 5 mins.
- Add in palm sugar. Keep stirring for another 3-4 mins, until the colour darkens.
- Add all coconut milk into the mix. Turn the heat to medium high and bring to a boil.
- Add in tamarind pulp. Keep the heat on medium high and keep stirring to reduce the gravy.
- Once the gravy starts to thicken, add in tapioca shoots and turn the heat to medium low.
- Keep stirring, until the mix has thickened to a thick paste consistency.
- Turn the heat low, stir in kerisik and cook to desired dryness.
- Season with salt.
- Be sure to keep stirring the mix to prevent burning the dish
- Turn the heat low towards the end of cooking, to prevent excessive oil splitting from coconut milk
- Adjust the dryness and seasoning to your likings.