7 red chilies, 8 shallots, 4 cloves
garlic, 1 stalk lemon grass, 1cm galangal, 1 cm ginger (all thinly
Heat oil, fry
intestines till golden and crisp. Remove from heat. In the same oil, fry
potatoes till crispy. Set aside. Remove all but 3 tbsp oil. Stir-fry
sliced ingredients till brown. Mix in chili paste, stir well. Add sugar,
tamarind juice and salt to taste. Stir in intestines and potatoes. Mix
well, then dish up and serve.