The KaiKai Book

Sambal Belacan is a popular spicy Malaysian chili condiment consisting of chilies, belacan (shrimp paste), and lime juice. It adds zest to all your rice and noodle dishes. INGREDIENTS ¾ inch cube belacan / shrimp paste 6 red chilies and a few bird's eye chilies (optional) for extra spiciness 1 large lime (about 2 to 3 tbsp lime juice) or 2 to 3 limau kasturi INSTRUCTIONS Toast belacan in a small pan until crumbly. This will take about 3 to 5 minutes. Remove and allow it to cool. Remove seeds from chilies and cut into small pieces. Transfer the chilies to a stone mortar. Pound with the pestle until the pieces are broken. Add toasted belacan and continue to pound until desired fineness. Alternatively, chilies and toasted belacan may be place in a food processor and processed until fine. Squeeze in the lime juice and stir to mix. Transfer to a small dish. If not consuming right away, transfer to a jar and store in the refrigerator. Squeeze in the lime juice just before serving. Best consumed within 2 to 3 days sEE RECIPE @ https://www.malaysianchinesekitchen.com/sambal-belacan/