Instructions

• Begin by washing the red chilies thoroughly. Remove the stems and seeds, then slice them thinly. The seeds can add more heat, so adjust according to your preference.
• In a dry skillet over medium heat, toast the belacan for about 1-2 minutes until it becomes fragrant.
• Using a mortar and pestle or a food processor, combine the sliced red chilies, toasted belacan, salt, and sugar. Grind the mixture until it reaches your desired consistency.
• Once the mixture is well combined, stir in the calamansi lime juice.
• Taste your sambal and adjust the seasoning if necessary.
• Transfer the Sambal Belacan to a clean jar or container. It can be used immediately but tastes even better after a day in the fridge.