Craving for sambal belacan

Been a week since I had the craving for sambal belacan and I finally went out to get the red chilli's. Think the belacan I bought is not so tasty. And I forgot to toast it first.

The recipe:

5 finger length chilli (I think I used 12) - deseed
3 chilli padi (i harvested 4 tiny ones from the garden - deseed if desired
30 g belacan - I did taste, toasted in dry pan
1 tsp sugar (to use more if chilli increases)
3/4 calamansi juice (to use more if chilli increases)
1/3 salt - I didnt use any coz the belacan was already salty.

1. Blend chilli and belacan in blender. Can pound if you want to.
2. Transfer to bowl and add sugar, lime juice and salt to taste. Stir to mix well.

I actually cooked it for a while on the pan coz I didnt like the taste of raw chilli's.

The uncooked one can be kept in the fridge for a week. Not sure how long the cooked one can last. It's now stored in a glass jar and will be kept in the fridge once it cools down. Maybe will try it with kangkung soon.