• 2 Eggs
• 125ml Merris Red Palm Oil
• 250ml Semi-skimmed Milk
• 250g Golden Caster Sugar
• 400g Plain Flour
• 3 tablespoons Baking Powder
• 1 teaspoon Salt
• 100g Chocolate Chips

1. Preheat your oven to 200°C. Line two muffin trays with paper cases. In a large bowl, use a hand mixer to beat 2 eggs for about 1 minute until slightly frothy.
2. Pour in 125ml red palm oil and 250ml semi-skimmed milk. Mix just until combined. Then add 250g golden caster sugar and whisk until smooth.
3. Sift in 400g plain flour, 3 tablespoons baking powder, and 1 teaspoon salt. Gently stir everything together until just blended. Don’t overmix or the muffins might turn out dense.
4. Mix in 100g chocolate chips.
5. Spoon the batter into the cases, filling each about two-thirds full. Bake for 20–25 minutes until they’re puffed up, golden, and a toothpick inserted in the middle comes out clean.
6. Let the muffins sit in the tray for a few minutes, then move them to a wire rack to cool completely.

Source: https://www.bbcgoodfood.com/recipes/basic-muffin-recipe

• 200g Fresh Shrimp
• 1 Tablespoon Roasted Peanuts
• ½ Cucumber (diced)
• 1 Tablespoon Sliced Garlic
• 3–4 Dried Chilies
• 2 Tablespoon Merris Red Palm Oil

• 2 Tablespoon Vinegar
• 1 Tablespoon Light Soy Sauce
• 1 Tablespoon Sugar
• 1 Tablespoon Cornstarch
• 2 Tablespoon Water

1. Marinate shrimp with a little soy sauce, salt, and cornstarch for 15–20 minutes.
2. Heat Merris red palm oil
3. Stir-fry garlic and dried chilies until fragrant.
4. Add shrimp and cook until they turn pink.
5. Pour in the mixed sauce and stir well until it thickens.
6. Add peanuts and cucumber, toss quickly, then remove from heat.

Source: https://www.facebook.com/easyincooking

• 2 Bowls Steamed Rice
• Chopped Green Onion
• Chopped Kimchi (aged and sour)
• 2–3 Tablespoons Gochujang (Korean Chili paste)
• Merris Lite Pure Vegetable Oil
• 1 Tablespoon Merris Red Palm Oil
• 1 Spoon Soy Sauce
• 1 teaspoon sugar
• 3 Teaspoons Toasted Sesame Oil
• 1 Tablespoon Roasted Sesame Seeds

1. Pour 1 spoon Merris Lite pure vegetable oil into a pan over medium heat, then stir-fry the chopped green onion and kimchi for 1–2 minutes.
2. Add rice, soy sauce, sugar, gochujang, red palm oil, and sesame oil for seasoning. Stir all ingredients for about 7 minutes until well mixed and hot.
3. Turn off the heat.
4. Garnish with roasted seaweed and sesame seeds. Serve immediately.

Source: https://www.maangchi.com/recipe/kimchi-bokkeumbap

• 400g Potatoes
• 5 egg yolks
• 3 tbsp corn flour
• Pinches of salt, pepper and nutmeg, to taste
• 60ml wine/ cider vinegar
• 1 chopped shallot
• 1 tbsp chopped tarragon
• 225g butter
• 1 tbsp tomato paste

1. Peel the potatoes and rinse with water then cook it in a large pot cover with water. Let it boil on low heat until the potatoes completely cooked.
2. Press the cooked potatoes using metal sieve then place the puree in a saucepan and cook over medium heat for 1-2 minutes. Stir continuously. Add in 2 egg yolks, corn flour and salt & pepper and nutmeg to taste. Remove the paste from heat when it becomes elastic paste. Set aside.
3. Cook vinegar, shallot and tarragon in a saucepan over medium heat. Lower the heat and add in 3 eggs yolks. Mix well using a wire whisk. Add in a little of cold water, continue to whisk until a thick foam is observed. Remove from heat and set aside.
4. Heat MERRIS cooking oil in a wok on medium heat. Fill the potato paste into a plastic bag with star nozzle. When the oil is hot, pipe the potato paste directly into the oil to form churros. Fried the churros for 5 minutes until golden brown and crispy.

Picture source: http://www.southaustinfoodie.com/2016/12/best-bites-of-2016.html

• 300g peeled taro, cut into dice of 3cm thickness
• 300g peeled sweet potatoes, cut into dice of 3cm thickness
• 500ml MERRIS Pure Vegetable oil, for deep frying

• 225g sifted rice flour
• 115g sifted tapioca flour
• 115g fresh grated coconut
• 235ml coconut milk
• 30g sesame
• 1 tbsp baking powder
• 1 tsp fine salt

1. Combine all the dry ingredients for batter in a larger bowl and stir it gently. Add in the coconut milk into the mixture slowly and stir it until no lumps is observe and the mixture become fairly thick.
2. Heat MERRIS cooking oil in a wok on high heat. Dip the taro and sweet potatoes into the batter and drop into the oil when little bubbles can be seen in the wok.
3. Slightly lower down the heat and flip the taro/ sweet potato to another side.
4. Remove the fritters when both sides is already golden colour. Serve hot.

Pictures source:

https://cfcdn2.azsg.opensnap.com/azsg/snapphoto/photo/L8/GSES/3BE15YE8E9E37CA2868FC0lv.jpg

• Cabbage
• 1 Green Coral Lettuce
• 20 Cherry Tomatoes
• 8 Tablespoon of Merris Red Palm Oil
• 1 Dash of Sesame Seed

1. Slice vegetables into thin strips
2. Cut Cherry Tomato into quarters
3. Put salad in mixing bowl and mix with Mayonnaise
4. Dress with Merris Red Palm Oil and Sesame Seed

• Baguette
• Garlic (Crushed)
• Tomato
• Dried Oregano leaves
• Onions
• Black olive
• Ricotta Cheese

1. Cut Baguette bread into slices and spread crushed garlic onto it. Put in toaster oven and set to a heat 180 degree and toast for 2 and a half minutes.
2. Slice tomato, onions and olives into bite size and put on top of toasted bread.
3. Dress Bruschetta with Red Palm Oil and finally top it off with Ricotta Cheese and dried oregano leaves.

• 6 potatoes
• Half a tomato
• Coriander
• Salt and Pepper

1. Slice potatoes into wedge shape and then fry in Merris Pure Vegetable Oil until slightly brown. Let is rest for 10 mins before frying for second time until golden brown,
2. Salt and Pepper, the wedges according to taste.
3. Garnish with sliced tomatoes and coriander to give it a unique sweet aromatic taste. The vegetables help balance of the dryness of the wedges.

• 1 Dumpling Skin
• 500g of meat
• 1 Chinese cabbage
• Coriander
• Salt and Pepper
• 100ml Merris Pure Vegetable Oil

1. Run the meat through a meat grinder and chop the chinese cabbage to a texture that you like. If you like it cruchier, chop it up to small cubes and if not chop until very fine.
2. Mix the meat and the cabbage into a mixing bowl and season with salt and pepper, add coriander for extra flavour. Add a bit of Merris pure vegetable oil to give the mixture a smoother texture.Hold the dumpling skin on the
3. palm of your hand and scoop a spoonful onto the middle of the skin and pleat the sides.
4. Steam the Dumpling for half and hour.
5. Now pour some Merris pure vegetable oil onto a pan and fry the dumpling on the pan until bottom is golden brown to slightly dark brown. This is when you know it is the right texture.
6. Serve with garnishing of your choice.

• 400g Dolly fish fillets
• 150g all-purpose flour
• A pinch of salt and pepper
• 30g caster sugar
• 2 eggs, separated
• 100ml milk
• 100ml beer
• 100ml water
• 1kg potatoes
• 1000ml MERRIS Pure Vegetable oil, for deep frying
• 1 lemon, cut into pieces

1. Mix half of the flour, salt & pepper and sugar in a large bowl and add in eggs yolk and milk. Whisk in remaining flour and mix well. Add beer into the mixture slowly until smooth. Whip the eggs white until thick foam and add into the mixture and mix well. Set aside.
2. Peel the potatoes and rinse with water then cut into sticks and pat dry.
3. Heat MERRIS cooking oil in a wok on high heat. Lower down the heat and fry the potatoes by batched for 5-6 minutes in 140◦c of oil. Remove the potatoes and let it cool. Double fry the potatoes at 180◦c of oil for another 2-3 minutes until golden brown.
4. Heat MERRIS cooking oil in a wok on high heat. Season the fillets with salt and pepper on both sides. Deep fried the fillets at 160◦c of oil until both sides turn golden brown.
5. Serve hot with chips and a slice of lemon.

Picture source: http://magazine.foodpanda.hk/15-best-fish-and-chips-in-hong-kong/

• 20 whole chicken wings
• 2-3 cloves chopped garlic
• A pinch of salt & pepper
• 100g all-purpose flour
• 4 lightly beaten eggs seasoned with salt and pepper
• 150g breadcrumbs
• 1000ml MERRIS Pure Vegetable oil, for deep frying

• 2 tbsp of MERRIS Pure Vegetable oil
• 4 cloves garlic, minced
• 1 cup honey
• ¼ cup soy sauce
• 1 tsp black pepper

1. Cut the chicken wings into two at the joint and season the chicken wings with garlic, salt & pepper and keep in the fridge for at least 30 minutes.
2. Coat the seasoned chicken wings with flour and dip into beaten eggs. Then, dip the chicken wings into breadcrumbs and coated evenly. Dip into beaten eggs again and coated again with breadcrumbs then lay it on a tray and refrigerated for another 30 minutes.
3. Heat the MERRIS cooking oil and garlic for sauce over medium heat until the garlic is soften but not brown.
4. Add in honey, soy sauce and black pepper and simmer for 5-10 minutes until it is thick. Remove the sauce from heat and set aside.
5. Add the honey, soy sauce, and 1 tsp black pepper.
6. Remove the chicken wings from the fridge and allow it to set back to room temperature.
7. Heat MERRIS cooking oil in a wok on medium heat. When the oil is hot, add in the breaded wings to deep fry it until golden brown.
8. Slightly lower down the heat and remove the wings from the wok. Toss the honey sauce onto the wings and serve hot.

Picture source: http://blogchef.net/teriyaki-chicken-wings-recipe/

• 20g black truffle mushroom
• 300-400ml MERRIS Pure Vegetable Oil
• 400g potatoes
• 250g butter
• 1L milk, heated
• 20g Truffle-infused MERRIS Pure Vegetable Oil
• 50g peeled shallots
• 2 pieces 200g Angus Tenderloin
• 100g lettuce
• A pinch of salt, for taste
• Ground black pepper, for taste

1. Place the truffle mushroom into a glass bottle. Slow boil the MERRIS Pure Vegetable Oil in a saucepan and pour the heated oil into the glass bottle. Let it infuse for at least a week.
2. Peel the potatoes and rinse with water then cook it in a large pot cover with water. Let it boil on low heat until the potatoes completely cooked.
3. Press the cooked potatoes using metal sieve then add in hot milk and mix well. Whisk in the truffle-infused MERRIS Pure Vegetable Oil until smooth, season to taste.
4. Put the shallots in a saucepan cover with MERRIS Pure Vegetable Oil over medium heat. When the oil is simmer, lower the heat and let it cook for another 15 minutes. Remove the shallots from oil and set aside.
5. Coated the saucepan with heavy MERRIS Pure Vegetable Oil and heat on high. Put the tenderloin into the saucepan when the oil start to smoke. Cook the tenderloin and put butter at last. Remove the tenderloin from heat when it’s cooked and let it rest for 4-5 minutes.
6. Place the mashed potatoes on the middle of a plate and place the tenderloin on top, garnish with shallots and some lettuce. Serve hot.

Picture source: https://www.tripadvisor.com/LocationPhotoDirectLink-g294229-d6780867-i192355826-AW_Kitchen_Pasta_House_by_Akira_Watanabe-Jakarta_Java.html

• 1kg Chicken wings
• 1 ½ tbsp fish sauce
• 1 ½ tsp pepper powder
• 120g tempura flour
• ½ cup crushed ice
• 700ml MERRIS Pure Vegetable oil, for deep frying
• Thai Chili Sauce, for dipping

1. Cut the chicken wings into two at the joint and season the chicken wings with fish sauce and pepper powder.
2. Toss in the tempura powder into the chicken wings and mix well.
3. Mix the crushed ice into the mixture until the ices melted and tempura flour coated evenly on the chicken wings.
4. Heat MERRIS cooking oil in a wok on high heat. Drop the chicken wings into the oil by batches when the oil smoked.
5. Slightly lower down the heat and remove the chicken wings from the wok when it’s golden brown. Serve hot with the Thai sauce.

Picture source: http://www.foodmanna.net/2011/10/addictive-thai-fried-chicken-peek-gai-todd-recipe.htmli

• 300g Local Bario Rice
• 1pc Banana Leaf
• 5g MERRIS Pure Vegetable Oil
• 5g Salt

• 400g Tilapia Fish, Cut into pieces
• 1kg MERRIS Pure Vegetable Oil
• 30g Ginger, Chopped
• 30g Garlic, Chopped
• 15g Shallot, Chopped
• 100g Chili Boh
• 5g Local Prawn Paste (Belacan)
• 5g Lemongrass, Chopped
• 30g Local Terung Aeam
• 30g Local Tomotoes
• 5g Salt
• 5g Sugar

1. Add the MERRIS Pure Vegetable Oil and salt into the rice and cook in the same way as you would normally rice.
2. When the rice is cooked, wrap it up in the banana leaf and set aside.
3. Clean the fish and season it with some salt.
4. Fry the seasoned fish in MERRIS Pure Vegetable Oil. When cooked, remove the fish from heat and drain the oil.
5. In a pot, heat up a little oil and add in ginger garlic, shallot, chili boh, prawn paste, Iemongrass, Local Terung Aeam, Local Tomatoes and lastly add in the fish. Season it with some salt and sugar to taste.
6. Cook for another 3 minutes until the dish is cooked, remove from heat and serve together with the rice.

• 1 rack of beef
• Salt and Pepper to taste
• Rosemary herbs
• 0.5kg of Merris Red Palm Oil

1. Coat the whole rack of beef with Merris Red Palm Oil.
2. Season with Salt and Pepper and Rosemary Herbs.
3. Grill over open fire, coat the rack with Merris Red Palm Oil every now and then to ensure even grilling. Grill to desired tenderness.
4. Serve on a wooden chopping board.

• 500g of Scallop
• 10 cloves of garlic
• Salt and Pepper
• 100ml Merris Red Palm Oil
• ½ strawberry per scallop
• Cucumber
• Spring Onion
• Onion

1. Cut strawberry and cucumber into small cubes and put into bowl
2. Dice a small portion of onion and spring onion and put into the bowl with cucumber and strawberry. This provides a fresh zing to the sweet taste of the strawberry and cucumber as a salad.
3. Pour in some Merris Red Palm Oil as dressing to the salad and add salt and pepper for taste.
4. Now pour 100 ml of Merris Red Palm Oil into a pan, then toss in 10 smashed cloves of garlic into the pan. Let it sizzle until the smell of garlic fills the air; this is to add an earthy flavour into the scallop.
5. Sautee the scallop until the top starts to brown and you know it is ready for eating.
6. Plate the dish with the salad at the bottom and scallop on top.
7. Serve your guest and feel proud.

• 120g fern tips
• 2-3 cloves peeled garlic
• 2-3 cleaned coriander roots
• 1 tsp white peppercorns
• ¼ tsp salt
• 120g tempura flour
• 1 cup crushed ice
• 700ml MERRIS Pure Vegetable oil, for deep frying
• Thai Chili Sauce, for dipping

1. Combine garlic, coriander roots and white peppercorns and mash them into paste.
2. Mix the tempura flour, salt and crushed ice in a bowl until the ice is completely melted and obtain a thick smooth batter without lumps.
3. Heat MERRIS cooking oil in a wok on high heat. Dip the fern tips into the batter and drop the mixture into the oil and deep fry it until golden brown.
4. Slightly lower down the heat and remove the fritter from the wok. Toss in some Thai Chili Sauce and serve.

Picture source: http://thaifoodandtravel.com/blog/category/food/page/2/

• 150g Spaghetti
• 50g smoked salmon, sliced
• 5g sliced spring onion
• 30g chopped garlic
• 5g chili flakes
• 120g MERRIS Pure Vegetable Oil
• 12g salt
• 100g sliced oyster mushroom
• 50g sliced brown button mushroom
• A pinch of white pepper powder
• 20g curry leaves

1. Cook the spaghetti in boiled water for 8 minutes until it’s cooked. Drain the water.
2. Warm up 20g of MERRIS Pure Vegetable Oil in a saucepan and add in the mushrooms. Add in the salt and pepper to taste.
3. Heat MERRIS Pure Vegetable Oil to 200◦c and add in the curry leaves to fry for 10 seconds. Remove the leaves from the oil and set aside.
4. Use the oil in step 3 to fry the garlic, chili flakes and season with some salt to form aglio dressing. Assemble the spaghetti, mushrooms and curry leaves in a plate. Top the aglio dressing and smoked salmon on the spaghetti. Serve immediately.

• 4 packs of noodles (discard the flavour packets)
• 2 tsp MERRIS Lite Pure Vegetable Oil
• 1 tsp ground ginger
• 1 clove garlic, minced
• 3 ounces shiitake mushrooms, sliced
• 1 broccoli, cut into florets
• 1 cup shredded carrots

• 2 tsp ground ginger
• 2 tsp sesame oil
• 4 tsp soy sauce
• 2 tsp rice vinegar
• 1 tsp hoisin sauce
• 2 tsp brown sugar
• 2 tsp garlic powder

1. Combine all the sauce ingredients into a bowl and stir until well combined. Set aside.
2. Cook the noodles according to the directions on the package.
3. Heat the MERRIS Blended Oil in a skillet over medium high heat. After that, add the minced garlic, ground ginger, mushrooms, carrots, broccoli and saute for 5 mins.
4. Add the noodles to the skillet after drained. Then, add the sauce to the skillet. Mix well and cook for 1-2mins to warm sauce. Assemble the noodles in the plate and serve.

Picture source: http://www.thelazybroccoli.com/garlic-soba-vegetables-stir-fry/

1. Toast ground coriander, ground nutmeg in a dry pan until fragrant.
2. Blend above ingredient with dried whole chilli, Sarawak Black Pepper, curry powder, onion, garlic, ginger, red chillies, lemongrass, belacan into a paste.
3. Heat oil in a wok and fry the paste over a low heat for about 20 minutes, making sure it doesn’t burn.
4. After 20 minutes, add tamarind paste, salt, circle palm sugar. Continue cooking over a low heat for about another 30 minutes until the paste is starting to really brown up.
5. Poach the chicken bones in 1 litres water for about an hour, Reserve the poaching liquid. Remove all the bones.
6. Fry these bones with Merris Oil and put it back into the earlier liquid and continue to cook for another half hour to release the flavour.
7. Strain the stock, discard the bones, return the stock to the heat and add in the paste. Leave to simmer for another 45 minutes. Strain the stock again, return to the heat and add in the coconut cream. Season to taste. Go heavy on the salt as you will need the extra hit once all the noodles and toppings are in. If it’s too sour, add a bit more sugar; if it’s not sour enough, squeeze in a lemon.
8. Fry the eggs and cut into 1cm strips.
9. Lightly blanch beansprout and cook vermicelli and meatballs.
10. Put vermicelli and beansprout and meatballs in the bowl and pour the laksa soup and egg strips, beansprouts and spring onion.

• 150ml Merris Pure Vegetable Oil
• 20 small size red onions
• Light Soy Sauce
• 500g Kampua Noodles
• 200g of meat of choice
• Spring onion

1. The taste of the Kampua  depends heavily on the oil. Therefore, a neutral flavour oil such as Merris Pure vegetable Oil is preferred, as we can flavour the oil with any aroma we want. Slice up the red onions and fry them in Merris Pure Vegetable Oil until golden brown and the oil emits a fragrant smell.
2. Remove the fried onions and reserve the oil used to fry the onions.
3. Boil 200g of meat of choice on hot water.
4. Blanch the Kampua noodles in hot water until it breaks when you squeeze the noodles with a chopstick.
5. Take a table spoonful of the leftover oil and put it in a bowl, add a spoonful of light soy sauce, put in the noodles in a mix evenly.
6. Slice the spring onion and meat to own desired thickness and garnish the noodles. Top it all off with fried Onions.

• The recipe serves 2 persons
• ½ kg of ground meat
• Corn starch
• 500ml of tomato puree
• Salt and Pepper
• 200g Cheddar cheese
• 100g mozzarella cheese
• Merris Red Palm Oil Classic
• Spring Onion
• Spaghetti pasta
• 200ml of milk

1. Season the ground beef with salt and pepper and mix in the corn starch while using your hands to mix it around.
2. Mix in 8 tablespoons of Merris Red Palm Oil classic into the mixing bowl and mix well. Shape the meatballs with your hands and place it onto a baking tray. Bake 180 for 30 mins.
3. Boil the spaghetti in a pot for 15 mins, make sure you add in salt and a teaspoon of oil into the pot.
4. Fill the bottom of a pan fully with Merris Red Palm Oil. Put in the meatballs, then the tomato Puree, then the milk. Finally add in the spaghetti.
5. Melt in the Mozzarella cheese and then add corn starch to your liking. Put in salt and pepper to flavour
6. Serve on a plate, grate cheddar cheese and garnish with spring onion.

• Pasta 200g,
• A broccoli,
• White mushrooms,
• Black pepper,
• Cooking wine,
• Salt,
• Starch,
• Two cloves of garlic,
• Skimmed milk
• 100ml Red Palm Oil Classic Cooking Oil

1. Pour skim milk into the blender then add in broccoli to blend well. Diced the garlics and slice the white mushrooms and put it aside.
2. Cook the spaghetti in the boiling water until half-cooked.
3. Now, pour Red Palm Oil Classic into the pan, add in the minced garlics and white mushroom slices and continue stir frying.
4. After that, pour the blended milk with broccoli into the pan.
5. Lastly, pour the spaghetti into the pan. Add some black pepper and salt based on personal preference.
6. Cook until the soup rich and you can turn off the fire and enjoy eating

• 100g Hazelnuts powder
• 60g cocoa powder
• 50g butter
• 25g MERRIS Pure Vegetable Oil
• 25g hazelnut oil
• 150ml milk
• 125g caster sugar
• 3 eggs, separated
• 150g chocolate spread
• A pinch of salt
• Butter, for coating
• Icing sugar, for coating

1. Mix all the ingredients except the eggs and salt in a large bowl and stir till the butter is completely melted. Set aside.
2. Pre-heat the oven to 190◦c and coted a few heatproof ramekins with butter and sugar.
3. Mix the egg yolks into the chocolate spread in Step 1 until smooth. In another bowl, whisk the egg white and salt until fluffy.
4. Mix the egg white into the chocolate mixture until it mixed well. Pour the mixture into the coated ramekins and leave 1cm space on top.
5. Bake for 10-15 minutes until the soufflé is done. Remove it from the oven and let it cold, sprinkle the icing sugar on top of the soufflé and serve immediately.

Picture source: http://www.gourmandize.com/recipe-62816-chocolate-souffles.htm

• 30gMERRIS Pure Vegetable Oil
• 200ggranulated sugar
• 15gbaking powder
• 80g cocoa powder sifted
• 200g all-purpose flour sifted
• 450mlsoy milk or dairy milk
• 1tbpvanilla essence
• powdered sugar for dusting

1. Mix the flour, granulated sugar, baking powder, and cocoa powder in a bowl. Sift the dry ingredients before mixing.
2. Whisk the soy milk, MERRIS Pure Vegetable Oil, and vanilla essence in another bowl.
3. Pour the wet ingredients to the dry ingredients and beat with an electric mixer or just stir until combined.
4. Preheat the oven to 160°C (320 degrees F). Place the wax paper in the bottom of the cake pan (8 inch). Grease the paper and the sides of the pan well.
5. Pour the batter evenly into the prepared pan.
6. Bake the cake for 40 minutes. Stick a toothpick into the middle of the cake and if it comes out clean, the cake is done.
7. Cool the moist chocolate cake completely and dust with icing sugar before serving.

• Merris Lite Pure Vegetable Oil
• 4 potatoes, peeled
• 6 shallots, thinly sliced
• 1 tbsp rice flour
• 1 handful anchovies (ikan bilis)
• 1 handful dried chilies
• ½ chicken stock cube
• ½ tbsp sugar
• ½ tbsp black pepper
• ½ tsp salt

1. Peel the potatoes and slice them thinly using a slicer or grater.
2. Soak the sliced potatoes in water to remove excess starch, then drain well.
3. Heat Merris Lite Pure Vegetable Oil in a pan. Once the oil is hot, fry the potatoes until crispy and golden. Remove and set aside.
4. Coat the sliced shallots lightly with rice flour, then fry until golden and crispy. Set aside.
5. Boil the anchovies briefly, then fry them until nice and crispy. Set aside.
6. Cut the dried chilies into smaller pieces and fry quickly. Be careful, do not fry for too long to avoid burning. Set aside to cool.

7. Once the fried chilies have cooled, place them into a chopper together with ½ chicken stock cube, ½ tablespoon sugar, ½ tablespoon salt, and ½ tablespoon black pepper. Blend until fine.

8. In a bowl, mix the crispy potatoes, fried shallots, and anchovies. Add the seasoning powder and toss everything together until well coated.
9. Ready to serve and enjoy!