Tested Recipe Adapted from Patricia Lee’s Classic Nyonya Dishes
300g fresh chillies
20g chilli padi (bird’s eye chillies)
6 pcs lime leaves
- Toast belacan over low heat in a wok until dry and fragrant. Set aside.
- Shred lime leaves until fine.
- Pound or blend chilli padi, fresh chillies and toasted belacan until fine. Add lime leaves.
- Sprinkle lime juice into the sambal belacan before serving.
- Store in an air tight container. Keep in the fridge for further use.