It has been very long since I last made my own sambal belacan, last week I have to make this sambal belacan thinking to go with the grilled calamari. Of course this condiment is good to go with plain rice too, a habit my mother and I always enjoyed. As I can't really take spicy food, I always make the sambal belacan more to the sweet and sour side with added tomatoes and lime juice. If you prefer more spicy version, just add more chili or chili padi (the small chilies)
This is the first time I use the blender to blend my chili paste, as my pounder is too small for this quantity. The pause function on the blender really did a good job.
