Homemade Sambal Belacan

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Ingredients:
200g red chillies
5 red Chili padi
8 (about 90g) shallots, peeled
120g Belacan
2 tsp sugar (or to taste)
1/2 tsp salt (or to taste)

Method:
Wash and de-seed the red chillies and leave under the sun for 1-2 days to dry
Red chili padi, wash and leave under the sun for 1-2 days to dry
In a non-stick pan, use medium-low heat, lightly toast the Belacan till dry and crumbly
Pound all ingredients in a stone mortar or grind all ingredients in a food processor

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