Sambal Belacan (shrimp paste)

With just a combination of a few simple ingredients, that's how 'sambal belacan' is made. Like salad and rojak this sambal belacan have its similarities and is considered our 'appetizer!'  For as long as I can remember, this shrimp paste sambal has been my favourite for many long years.  There are many ways of making it and it differs from each household.  Mine has always been "Simple yet yummylicious!"

This is what you need:

• 6 chilies (wash, deseeded but I left some to get a hotter taste, cut into pieces)
• include a few chili padi if you prefer a stronger heat (optional)

• 1/2 cup of dried shrimps (wash, soak till soft and drain)

• 80g of toasted belacan

• lots of small lime (wash, cut and squeeze to obtain the juice, discard the seeds as it will be bitter)

Put all ingredients into the blender with the lime juice and blend till a smooth paste is formed and add in 1 tbsp of sugar, give it a quick blend one more time.  If the paste is too thick more lime juice is to be added.  Taste for your desired seasoning, it should be a combination of slightly salty, sour and sweet.  I did not put salt as the belacan or shrimp paste originally is salty.  It's DONE!!!

Note: 

• What you need to do is to store it in container and put in the fridge.  
• For it to last longer, use a clean dry spoon to scoop out this sambal as and when we want to consume it.  
• I will normally serve it as an additional side dish with sliced cucumbers, four angled beans as well as long beans and cabbage according to your liking.
• When using beans and cabbage I will normally blanch it in boiling water before consuming them, but there are others who prefer eating them raw.
• Squeeze a lime or two on the sambal just before consuming, if its slightly dry.