For the pastry puff, mix flour, salt and butter in a big bowl until well combined. Then pour the water bit by bit and mix the mixture with spatula until you get a crumbly texture. Use your hand and mix the mixture to form a dough.

Shape the dough like a "brick" and wrap it with plastic and chill it in the refrigerator for at least 1 hour.

Then, dust your table/counter top with flour, roll the chilled dough into a rectangular shape. Fold the dough about 1/3 from the right side and 1/3 from left side. Turn the dough 90 deg, and roll it again into a rectangular share and fold it again. Repeat these steps until you get 4 Turns (1 Turn = 1 step of rolling and folding).

After you completed 4 Turns, chill the dough in the refrigerator or you can freeze it for about 2-3 months.

For the sambal bilis, fry the anchovies until golden brown or crispy. Then, put it aside in a bowl.

Stir fry the onions and garlic until soft. Next, u add the dried chilli paste. Make sure to stir it occasionally so the chilli paste mixture won't get burned and until it is properly cooked.

Then, add a little bit of water or tamarind juice, salt and sugar.

When the chilli is cooked, add the fried anchovies and mix until the chilli paste is properly distributed.

To make the sambal bilis puff, take out the pastry puff from the refrigerator, roll it until you get the desired thickness. Cut into a small squares (about 2"x 2"), put the sambal bilis on the square dough, brush the sides with egg wash and fold it into a triangle. Then brush the surface of the pastry with egg wash again and bake it in the oven.