What type of sambal do you like best? But before you can answer, you would have to know what Sambal is. Sambal is a chili based sauce which is popular in South East Asia and normally used as a condiment.
What do you think is the key ingredient for this fiery-kick tasty sambal? There will be no sambal belacan without belacan aka shrimp paste and it will not work with no fresh red chillies, they are both partners in crime.
A Malay style sambal is what i am about to share with you. Fresh red chilies are pounded together with toasted belacan(shrimp paste) in a stone mortar to which sugar and lime juice are added. Originally, limau kesturi or calamansi lime is used but since this is scarce outside of Southeast Asia, green lime is used as a substitute. My greatest find in the asian stores here in Denver is this calamansi juice in their freezer and now my homemade Sambal Belacan is no more adulterated with lime juice. To make it more authentic, my wish fairy, Peng, bought me a stone mortar enabling me to pound away in rhythm and perfume the house with so much comfort(my comfort) but it can unpleasant and stinky to those who are not familiar. Another good find is that roasted belacan is available and if i have a choice, i would prefer this to raw belacan.
Thank you Peng for striking off this stone mortar from my wish list. Before, the appearance of the stone mortar, i have been using the chopper or food processor and they made good acceptable sambal belacan but for textured sambal belacan, the stone mortar is the way to go.