bird’s eye chillies (cili padi)
calamansi lime (limau kasturi)
belacan (dried shrimp paste)
A pinch of salt
Roughly break red chillies and bird’s eye chillies in pieces, and pound in a pestle and mortar together with the belacan.
Once the paste is smooth, add sugar and salt and continue pounding. (Do not add sugar or salt earlier, as salt will draw out the water from the chillies)
Squeeze the calamansi limes, and add the juice to the mix. Stir well and serve.