• 500 gr potatoes
• vegetable oil for frying

Spice Paste:

• 10 red chilies
• 10 small shallots
• 3 cloves garlic
• 2 pieces galangal (laos/lengkuas)
• 3 salam leaves
• 1 stalk lemongrass
• 1 Tbs. tamarind
• ½ Tbs. salt
• ½ glass or 100 gram palm sugar
• 1 tsp. shrimp paste

• Finely sliced potatoes (the size of toothpicks) then deep fry it until crisp in vegetable oil.
• Finely sliced red chilies.   Stir-fry it until crisp as well. Remove and set aside.
• Finely pound the shallots, garlic, galangal, palm sugar and shrimp paste.  Then with 2 Tbs. of vegetable oil, stir-fry the paste with the rest of spice ingredients including the dried red chilies until fragrant.
• Put in the potato crisps, continue stirring until well blended, crisp and dry.  Remove and ready to serve.