Instructions:

1. Begin by roasting the shrimp paste (belacan) in a dry skillet or wok over low heat until it becomes fragrant. This will take about 2-3 minutes. Remove from heat and set aside.

2. Soak the tamarind pulp in 1/4 cup of warm water for about 10 minutes, then use your fingers to break it apart and extract the juice. Strain the juice through a sieve to remove any seeds or fibers, and set it aside.

3. Next, remove the stems from the fresh chilies and chop them coarsely. If you prefer a milder paste, you can remove the seeds as well.

4. In a food processor or mortar and pestle, grind the chilies, shallots, and garlic into a coarse paste.

5. Add the roasted shrimp paste (belacan), tamarind juice, sugar, and salt to the chili paste and continue to grind until all the ingredients are well combined.

6. If the mixture is too dry, add a little bit of water to achieve the desired consistency.

7. Taste the belacan chili paste and adjust the seasoning as needed. You can add more sugar or salt, or even a squeeze of lime juice, to balance the flavors.

8. Transfer the belacan chili paste to a clean jar or container and store it in the refrigerator. It will keep for several weeks.

Enjoy your homemade belacan chili paste with your favorite dishes!

For Vegans and Vegetarian:

Here is a recipe for a vegan sambal belacan:

Ingredients:

• 10-12 dried red chilies
• 4-5 shallots, chopped
• 4-5 cloves of garlic, chopped
• 1 tablespoon vegan belacan (available at Asian grocery stores or online)
• 1 tablespoon tamarind paste
• 1 tablespoon coconut sugar
• Salt to taste
• Water, as needed

Instructions:

1. Soak the dried red chilies in hot water for 10-15 minutes, until they soften. Drain the water and remove the stems from the chilies.

2. In a food processor or mortar and pestle, grind the soaked red chilies, shallots, and garlic into a coarse paste.

3. In a dry skillet or wok over low heat, toast the vegan belacan until it becomes fragrant, about 2-3 minutes.

4. Add the toasted vegan belacan to the chili paste and grind until well combined.

5. Add the tamarind paste, coconut sugar, and salt to the chili paste and continue to grind until all the ingredients are well combined.

6. If the mixture is too dry, add a little bit of water to achieve the desired consistency.

7. Taste the sambal belacan and adjust the seasoning as needed. You can add more sugar or salt, or even a squeeze of lime juice, to balance the flavors.

8. Transfer the sambal belacan to a clean jar or container and store it in the refrigerator. It will keep for several weeks.

Enjoy your vegan sambal belacan with your favorite dishes! It can be used as a condiment, marinade, or ingredient in stir-fries, curries, and other dishes.