| 26 | | Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside. |
| 27 | | Pound the prawn paste together with shallots, garlic, and de-seeded dried chilies with a mortar and pestle. You can also grind them with a food processor. |
| 28 | | Slice the red onion into rings. |
| 29 | | Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice. |
| 30 | | Heat some oil in a pan and fry the spice paste until fragrant. |
| 31 | | Add in the onion rings. |
| 32 | | Add in the anchovies and stir well. |
| 33 | | Add tamarind juice, salt, and sugar. |
| 34 | | Simmer on low heat until the gravy thickens. Set aside. |
| | 26 | * Rinse the dried anchovies and drain the water. |
| | 27 | * Fry the anchovies until they turn light brown and put aside. |
| | 28 | * Pound the prawn paste together with shallots, garlic, and de-seeded dried chilies with a mortar and pestle (You can also grind them with a food processor). |
| | 29 | * Slice the red onion into rings. |
| | 30 | * Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice. |
| | 31 | * Heat some oil in a pan and fry the spice paste until fragrant[[br]] |
| | 32 | Add in the onion rings[[br]] |
| | 33 | Add in the anchovies and stir well[[br]] |
| | 34 | Add tamarind juice, salt, and sugar[[br]] |
| | 35 | Simmer on low heat until the gravy thickens. Set aside |
