Sambal (Basic Chilli Paste)

Method

1. Pound (or rough-blend) the chillies, shallots, tomatoes and shrimp paste until coarsely broken — you want texture, not paste.
2. Add the salt, sugar and lime juice. Stir.
3. Taste: it should be hot, sour, salty and a little sweet. Adjust.
4. Serve alongside rice, fish, eggs — literally everything. It keeps 3–4 days in the fridge.