1-First step: toast the shrimp paste Start by toasting 1 tablespoon shrimp paste (belacan) in a dry frying pan. Keep the heat at medium and toast it just until fragrant. This usually takes about 1 to 2 minutes. The belacan should smell deeper and less raw, which is exactly what you want for a better tasting sambal.

2-Second step: prepare the chilies Wash the 5 red jalapeños and 5 red bird’s eye chillies, then remove the stems. If you want a slightly milder paste, you can reduce the bird’s eye chillies a little, but the recipe as written gives the lively, classic heat that many people expect from Malaysian Sambal Belacan. For sensitive hands, wear gloves while handling the chilies.

3-Third step: pound or chop the base If you are using a pestle and mortar, add the chilies, 1 teaspoon white sugar, and 1 pinch salt first. Pound them until the mixture looks semi-coarse. This helps release the chili juices while keeping some texture. Next, add the toasted belacan and pound for about a minute until the paste starts coming together. If you are using a chopper, place all the ingredients in together and pulse until you get a smooth-ish mix. Stop before it becomes too watery. A little texture is nice here, especially if you plan to serve the sambal with rice, grilled meats, or vegetables.

4-Fourth step: add the citrus Mix in the juice of 1 Persian-type lime or 2 calamansi. If you like a brighter aroma, add the zest of 1 lime too. The lime brings the whole paste into balance by cutting through the salt and shrimp paste. Taste the sambal and adjust if needed. If it feels too intense, a tiny bit more sugar can soften it. If it feels too flat, another squeeze of lime can wake it up.

5-Final step: jar and chill Spoon the finished Malaysian Sambal Belacan into a clean jar. Store it in the fridge for up to 2 weeks. This recipe makes about 8 servings for a small jar, which is handy for meal prep, quick lunches, or weeknight dinners. It is great to have on hand when you want a fast flavor boost without cooking something from scratch.