Category: Dried Seafood

Fry the dried anchovies until crispy, then set aside. In the same pan, fry the sliced jering until slightly golden and cooked through. Blend all the listed ingredients into a smooth sambal paste. Heat oil in a pan and sauté the blended paste until aromatic. Add tamarind slice, salt, sugar, and water, and let it simmer until the sambal thickens slightly. Stir in the fried jering and anchovies, coating them evenly with the sambal. Cook until everything is crispy and well combined. Let it cool before serving — perfect with rice or as a snack.

Soak one pack of Jeenys Dried Shrimp in hot water for about 10 minutes to soften, then drain and set aside. Heat cooking oil in a pan over medium heat. Add chopped onion, garlic, and lemongrass, and sauté until fragrant and lightly golden. Stir in one tablespoon of chili paste or blended dried chili and continue cooking until the oil begins to separate and the mixture becomes aromatic. Add the soaked dried shrimp into the pan and stir well to combine with the sambal base. Pour in one tablespoon of tamarind juice, and season with salt and sugar to taste. Continue cooking for a few more minutes until the sambal is well combined and slightly thickened. Serve hot as a flavorful condiment with steamed rice or your favorite dishes.