1-First Step: Toast the shrimp paste Start by dry-roasting the shrimp paste in a frying pan. Keep the heat low to medium and toast it for about 2 to 3 minutes until it smells fragrant and turns a little darker. This step matters because raw belacan can taste harsh. Toasting cooks it properly and gives the sambal its deep, savory base. Take your time here. If the paste is in a small lump, press it flat with a spoon so it heats evenly. You want it fragrant, not burnt. Burnt shrimp paste gets bitter, and nobody invited bitterness to this party.

2-Second Step: Prep the chilies Wash the red jalapeños and red bird’s eye chillies well. Remove the stems, and if you want a less fiery sambal, you can remove some seeds too. Fresh chilies are important here. Dried chilies will not give you the same bright flavor or fresh color. For a gentler version, lean more on the jalapeños. For stronger heat, lean more on the bird’s eye chillies. This is one of the easiest ways to tune the recipe to your household. Kids, spice-shy guests, and late-night snackers usually do better with more jalapeño and less bird’s eye chili.

3-Third Step: Pound the mixture by hand If you are using a pestle and mortar, add the chilies, white sugar, and pinch of salt first. Pound them until they become semi-coarse. Do not rush this part too much. You want a textured paste, not a puree. That roughness helps the sambal cling to rice, noodles, or grilled food. Next, add the toasted shrimp paste and pound for about 1 minute more. The belacan should blend into the chilies and start smelling rich and savory. Finally, stir in the juice of 1 Persian-type lime or 2 calamansi. If you want a brighter aroma, add the optional lime zest too.

4-Fourth Step: Use a chopper if you want speed If you are short on time, a chopper or food processor is your best friend. Add all the ingredients at once: the chilies, sugar, salt, toasted shrimp paste, lime juice, and optional lime zest. Pulse until the mixture becomes smooth-ish, but stop before it turns into a watery paste. A little texture gives the sambal more character. This method is great for working professionals, students, and anyone making dinner while also answering messages, folding laundry, and pretending the kitchen is not a mess. Just pulse carefully and scrape down the sides if needed.

5-Final Step: Taste, adjust, and store Taste the sambal and adjust if needed. Add a bit more lime for tang, a touch more sugar for balance, or more chili if you want extra heat. Then spoon the sambal into a clean jar and store it in the fridge. It keeps well for up to 2 weeks.