Wikipedia), lime juice and sugar. The belacan imparts a smoky and salty flavor that's typical of Malaysian sambal. Toasting the belacan before use raises the level of smokiness even further.
To make about 2 cups of sambal belacan, you'll need:
1/2 lb. fresh cayenne/serrano peppers (seeds and stems remove)
8-10 cloves fresh garlic
4 tablespoons lime juice
1 tablespoon sugar
1 teaspoon of belacan (toasted)
Start by simply putting everything in a food processor and blend until smooth. The addition of salt is not needed because the belacan already contains salt. Here is what you'll end up with: