Bahmi with Sambal Udang Geragau

Sambal Udang Geragau

100gm Udang Geragau (tiny dried shrimps) - wash thoroughly
3 cloves garlic; crushed
4 shallots; crushed
chili paste (I ran out of chili paste, so I add the spicy chili sauce; not the thai sauce, ya)
cooking oil

Simply dump the crushed garlic and shallots into the pan with heated oil. Sauté for a while. Dump the chili paste in. After a while, dump the shrimps in. Stir and stir. You don't need to add salt because the shrimps are already salty.

Sautéed Veges

Half of red bell pepper/capsicum
Half of yellow capsicum
Some chinese cabbage
Garlic
A dollop of butter
A dash of salt

Dice the bell peppers and cabbage. Crushed the garlic. Heat butter in pan and throw the garlic in. I like to let the butter melt while getting the garlic golden. Dump the veges into the pan. Stir a while and take it out from the pan while the cabbage are still crunchy and green.
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Prepare 2 packets of Indomie as normal. This time I did not do anything extra like frying them in the pan with garlic and maybe some red pepper. Just stir the sauce and spices provided.

Serve with the sambal, sautéed veges and garnish with boiled egg. Ready to eat. All was prepared under 20 minutes.