1 1/2 to 2 1/2 teaspoons belacan, pressed into a disk 1/4 inch thick
3 cloves garlic
5 fresh red chilies, such as red Holland, Fresno, or cayenne, stemmed and coarsely chopped
6 fresh green bird’s eye chilies, stemmed and coarsely chopped
The juice of one lime
Toast the belacan, pressed into a disk, in a foil packet set over the burner.
Place the toasted belacan, shallots, garlic, and chiles in a small food processor. Pulse until you have a paste with a slightly chunky consistency.
Transfer the paste to a small bowl. Leave it in the bowl for eaters to spoon at their own discretion, or used in a stir-fried dish. Leftover sambal may be stored in an container for up to a week in the refrigerator.