200 g chilli padi
6 g belacan – toasted
10 red chillies
3 cloves garlic
10 calamansi – extract juice
3 slices crispy salted fish
1 tbsp sugar
1) Soaked red chillies and chilli padi in water for 30 minuted. Put all in a blender together with the salted fish, calamansi juice and garlics. Blend into a fine paste.
2) Add toasted belacan and sugar, blend for 3 secs till everything is mixed evenly.
3) Store in an air-tight container.
*Instead of using the blender, you can also pound all the ingredients with a pounder.