How to Make: Heat oil, fry the shrimp paste briefly while crushing it. Add sliced kaffir lime leaves, then sauté briefly, add shallots, sauté until fragrant. Add chili and stinky beans, sauté until all ingredients wilted. Season with sugar, salt, and powdered broth. Add water, stir well. Sauté again until the spices are absorbed. Add tomato pieces, sauté until wilted. Ready to serve.

How to Make: Heat a little oil and sauté the shallots until half cooked. Add the stink beans and bird's eye chili. Stir all the ingredients. Add sugar and salt to taste. Taste and adjust the seasoning. Add the anchovies and stir all the ingredients again until well mixed. Prepare a plate and serve.

How to Make: Clean and fry the fish until cooked, drain and set aside. Sauté shallots, garlic, scallions, bird's eye chili, curly chili, shrimp paste, and galangal until cooked and fragrant. Add a little water. Then, add salted fish, basil, and stinky beans. Stir all the ingredients. Add salt, sugar, flavor enhancer, and bay leaves. Adjust the taste, add seasoning if necessary. Cook until done. Remove and set aside. Prepare a plate and serve.