2 calamansi limes (or, if not available, other limes), halved
Method
Put the belacan in a dry frying
pan over a medium heat and
cook, turning frequently, for 5 minutes until toasted.
Using a pestle and mortar,
crush the chillies into a paste.
Add the toasted belacan and
keep pounding until mostly
smooth, leaving a few chunkier
bits. Store in a clean, sterile,
airtight container in the fridge
for up to 2 weeks. Squeeze the
limes over just before serving.
RECIPES AND PHOTOGRAPHS TAKEN FROM THE GOLDEN WOK BY DIANA CHAN, PHOTOGRAPHY BY ARMELLE HABIB (QUADRILLE, £26).
