This stuff packed quite a punch. It wasn't any hotter than freshly cut chili padi, but it had the added dimensions of those distinctly tangy local calamansi limes as well as some of the fermented stank of belachan. I'm not exactly one to get cravings for Peranakan flavors, but this stuff was fun to eat with some bee hoon for breakfast this morning (and apparently you can only keep a jar of it for a few weeks before it goes bad).
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