- 10 red chillies
- 4 cm piece belacan (roast till fragrant)
- pinch of salt
- 1 limau kasturi
- Pound chillies until rather coarse in texture. Break up roasted belacan and add into chilli mixture gradually. Continue to pound until texture is neither too smooth nor too coarse. Add pinch of salt. Put sambal in a bowl. Squeeze lime juice in and mix well. Serve sambal as an accompanying side dish.