Malaysian chilli and shrimp paste sambal (Sambal belacan)

1. Press the shrimp paste (belacan) into a thin slab and toast in a dry pan or wrapped in foil for 1-2 minutes per side until crumbly and fragrant.

2. Roughly chop the chillies; for a milder sambal, remove some of the seeds.

3. Pound the chillies with the salt in a mortar to a coarse paste.

4. Add the toasted shrimp paste and sugar and keep pounding until combined but still slightly chunky.

5. Just before serving squeeze over the calamansi (or lime) juice and mix.

6. Serve in a small bowl with rice, fried fish, vegetables or kangkung.

Tip: The basic sambal of Malay cooking, on the table at almost every meal. Without the lime juice it keeps for a week in the fridge; always add the lime fresh.