1-First Step: Prep your ingredients Wash the red jalapeños and red bird’s eye chillies. Pat them dry so you do not add extra water to the paste. If you want to control the heat, you can remove seeds (especially from jalapeños) before pounding.

2-Second Step: Pound for a semi-coarse start If you are using a pestle and mortar, pound the chillies, sugar, and salt together. Keep going until you get a semi-coarse texture, not a full puree. This step helps the chili flavor distribute evenly and keeps the sambal thick.

3-Third Step: Toast the shrimp paste for deeper flavor In a separate dry frying pan, toast the shrimp paste (belacan) first for deeper taste. Aim for just enough heat to make it fragrant and slightly browned, without burning it. Then add the toasted shrimp paste to your mortar and pound for about another minute.

4-Fourth Step: Mix in lime juice and optional zest Mix in the lime juice and optional zest. Pound gently or stir until the paste looks glossy and cohesive. The lime is important because it balances the saltiness and pungency, making the sambal more “bright” and less heavy.

5-Fifth Step: Switch to a processor if you want smoother If you are using a chopper or food processor, add all ingredients and pulse. Pulse slowly at first so you do not end up with chili oil splattering or a too-smooth paste. You are aiming for a smoothish consistency, with some texture still visible.

6-Final Step: Taste, jar, and refrigerate Taste your Malaysian Sambal Belacan and adjust if needed. If it is too spicy, add a tiny bit more lime juice; if it tastes flat, add a pinch more salt. Transfer to a clean jar and refrigerate for up to two weeks.