I made nasi goreng recently, using shrimp paste as this is deemed authentic. Other than the obvious fact that it stinks when cooking, the finished dish seemed to have a very funky taste. Im sure i didn't use too much paste so what is the proper way to cook it? Do i need to fry it more thoroughly until i can no longer smell it? I am tempted to make nasi goreng without it next time, but i don't want to give up on working out how to use it properly
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