Sambal Belachan Recipe
10 dried chili (soaked)
10 fresh red chilies (seeds removed)
10 bird eye chilies (preferably red ones)
2 teaspoons toasted dried shrimp paste (belachan)
½ teaspoon sugar
a pinch of salt
Put all ingredients into the food processor. Blend until finely pureed. Remove and add tangerine juice to mix well, if preferred. Serve.