INGREDIENTS:

1 TSP BELACAN, TOASTED
3 FRESH HOT RED CHILLIES, SLICED
3 TSP OF LIME JUICE.

PROCEDURE:

1) IN A MOTAR AND PESTLE POUND THE BELACAN WITH THE
   CHILLIES UNTIL THOROUGHLY COMBINED.

2) STIR IN THE LIME JUICE AND SERVE.

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