Method:

1. Soak dried chilli in hot water for 10 mins or until softened. Blend together with galangal, ginger, lemongrass, bird’s eye chilli, garlic, red onion, shallots and anchovies, until becomes a fine paste
2. Heat the oil in a wok/ medium pot. Sautee the blended ingredients on medium heat until fragrant, about 5 mins.
3. Add in palm sugar. Keep stirring for another 3-4 mins, until the colour darkens.
4. Add all coconut milk into the mix. Turn the heat to medium high and bring to a boil.
5. Add in tamarind pulp. Keep the heat on medium high and keep stirring to reduce the gravy.
6. Once the gravy starts to thicken, add in tapioca shoots and turn the heat to medium low.
7. Keep stirring, until the mix has thickened to a thick paste consistency.
8. Turn the heat low, stir in kerisik and cook to desired dryness. 
9. Season with salt.

Note:

• Be sure to keep stirring the mix to prevent burning the dish
• Turn the heat low towards the end of cooking, to prevent excessive oil splitting from coconut milk
• Adjust the dryness and seasoning to your likings.