Wash and cut fresh chillies.

Cut belacan into small pieces and toast lightly over stove or in oven toaster until crispy.

Remove kaffir lime leaves from stem and wash.

Peel off leaves from middle vein and cut into small pieces.

Grind all 3 ingredients in a chopper into a fine paste.

Put ingredients into chopper and grind in batches.

Store in bottles and refrigerate..