12 lg Red chiles; deseeded, sliced
2 tb Belachan (dried prawn
-paste); roasted
1/2 c Water (165 ml)
1/4 c Lime juice (60 ml)
Preparation time: 15 minutes
Blend the chiles and belachan with the water until coarse. Season
with the lime juice. Keeps for 3 weeks in the refrigerator. Serve
with rice, noodles, and as a dip for fried foods.
