Serunding udang geragau/dried shrimp.
soak and drain 1 cup udang (shrimps).
Heat oil (4 tbsp), fry udang till crispy,
add sliced lemongrass,
chilli flakes,
palm sugar and salt.
Stir, remove, drain excess oil and serve with lime.

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Goreng Petola Bilis/Angled Gourd, aka Luffa Anchovies Stir Fried.
Very straightforward cooking technic and ingredients - bilis, garlic, sliced petola, oil and salt.

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Vietnamese chilli sardine.
To make:
blend 1 inch fresh turmeric
1 tomato
4 garlic
4 shallots
3 red chillies
6 red chillies.

Fry paste in 4 tbsp of oil with 2 smashed lemongrass/serai and spices (1 cinnamon, 3 cloves and 1 star anise).
Fry till aromatic and oil splits.

Add 1 tbsp sweet soya sauce and 1/2 tbsp fish sauce.
Salt too if needed.
Stir.
Add sardines from two cans (drain off sauce).
Cook on one side and gently turn so that sardines are lightly fried with a crispy layer on both sides.

Remove from heat and combine in a handful of basil leaves.
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