Sambal Belacan 

Step 1

Belacan has an intense aroma, so it is best to open a window or turn on the stove’s exhaust fan to its highest setting when toasting it. Toast the belacan in a frying pan over medium heat, using the back of a spatula to rub it against the surface of the pan. Stir and continue to toast until it is brittle and lightens in color, about 5 minutes. Remove from the heat and reserve.

Step 2

Seed the chiles if you prefer a milder sauce. Finely chop the chiles. Transfer the chiles and makrut lime leaf to a mortar, and grind with a pestle until blended. Stir in the toasted belacan and continue to pound until you obtain a fine, dark paste. If you don’t have a mortar and pestle, pulse the ingredients with a small blender or food processor to form a chunky purée. Use a spatula to keep pressing down the paste as you blend to make it smoother.

Step 3

Add sugar and salt to taste. Sugar helps tone down the pungency; salt is optional and usually unnecessary. The sauce should be a balance between savory and spicy. Cover and store in the refrigerator for up to 3 days. When ready to serve, squeeze the limes into the sambal and mix well.