1.5kg dried shrimps
2-3 tablespoon sugar
600g pork belly or shoulder butt, cut into thin, short strips
20 shallots
20 garlic
2-inch ginger
2-inch turmeric
2-inch galangal
1 stalk lemongrass
5 buah karat
Approx 12-15 big fresh red chilli, seeds removed (add some chilli padi if u like)
Approx 10-12 dried chilli, soaked in warm water and seeds removed
In a food processor, coarsely grind dried shrimps and set aside.
Grind shallots, garlic, ginger, galangal, lemongrass, buah karat and turmeric. Set aside.
Blend fresh and soaked chilli, adding water a little at a time to get a smooth & sticky red paste. Do not add too much water.
Heat 2 tbsp oil in a wok and fry chilli paste till the paste turns dark red and chilli oil separates fr the mixture. Set aside.
In the same wok, heat 4 cups of oil and fry the shallot paste till fragrant and lightly brown (bt 20-30min)
Add dried shrimps and fry till lightly brown and fragrant (bt 20min).
Add chilli paste and continue frying to get a medium brown paste.
Add pork. Continue frying till paste turns dark red and oil separates (bt 15min). Add sugar and mix evenly. Leave to cool.
Store in airtight container in freezer for up to 6 months. May want to separate into thin layers by placing plastic sheets in between for easier retrieving. Enjoy!
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