1/3 cup sunflower oil plus 1 tab (reserve)
1/2 pound dried anchovies, heads removed
1/3 pound smoked chile flakes
2 shallots, thinly sliced
2 cloves garlic, minced
1 tab sunflower oil

Heat wok, add 1/3 cup oil and fry the dried anchovies in 2 batches, stirring continuously, for 3-4 minutes each time.

Remove the anchovies with a slotted spoon and drain on paper towels.

Let them cool. Place some in a mortar with a pestle and pound, keep adding anchovies until all are coarsely ground.

Now clean out the wok using a paper towel.

Heat the wok again, add the 1 tab of oil and swirl to coat the wok.

Add the chile flakes, shallots and garlic, stirring continuously, for 2-3 minutes.

Now add the anchovies, and stir fry for another minute.

Place on a plate with double paper towels to absorb excess oil, and let cool.

Store it in glass jar with as secure top. Will keep for up to 2 weeks orm longer in the frigerator.

This is very tasty with rice!