About this recipe:This is a pungent chilli condiment that is used as garnish over laksa dishes, dipping sauce for simple grilled fish or as a side condiment for any rice meals. It is considered a staple in a Malay household.
To make the sambal belacan: Pound the chillies in a mortar and pestle with a little salt to a medium coarseness. Add the belacan and grind it in evenly. Squeeze the lime juice into the sambal paste just before serving.