To begin, lightly toast the belacan by wrapping it in foil and placing it over a low flame or dry frying pan for 1–2 minutes until aromatic. This taming of its pungency deepens the overall flavour.

Prepare the dried chillies by soaking them in hot water for 10 minutes until softened. Drain thoroughly to prevent excess water diluting the sambal’s intensity.

In a mortar and pestle, pound the fresh bird’s eye chillies to release their oils. Using a mortar preserves the traditional rough texture; avoid using a food processor if authenticity is your goal.

Add the softened dried chillies to the mortar. Continue pounding in a rhythmic motion, ensuring the paste remains coarse rather than too smooth, texture is key to a good sambal.

Crumble the toasted belacan into the chilli mixture. Grind firmly but do not overwork it; you want the belacan to meld, not disappear, into the chilli paste.

Sprinkle the sugar and a small pinch of salt over the mixture. Pound briefly again, sugar not only balances the heat but enhances the natural umami of the belacan.

Drizzle in the lime juice and a tablespoon or two of warm water to loosen the paste slightly. Stir the sambal with a spoon to integrate the liquid evenly without losing the textured body.

Taste and adjust seasoning if needed, adding a little more lime or salt according to preference. Transfer the sambal into a small serving bowl.