My latest article for the Michelin Guide looks at the different types of sambal in Malaysia:
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I love sambal. Maybe I’m childish but I could put (and do put) sambal bilis rangup on just about anything.
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No, you’re not - it does taste good on almost everything. 
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I love sambal. I used to make my own sambal asam with tamarind water for nasi lemak. I also used to love slitting a whole mackerel and mixing some sambal with tinned tomato, putting it in the cavity and baking. I was taught to make it in east London by a Belgian, who grew up in Italy and married a Malaysian.
I had to stop making it. It wasn’t so much the 40 dried chillies for each jar Mrs PB objected to ( though she did think it overkill) but the dry frying of belacan in our rather small flat. She did have a point it was a bit smelly.
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I know what you mean!
Belacan is worst when it’s being fried with ground chilis in hot oil - the pungency is incredible. But when it’s cooled down to room temperature, it’s practically odourless.
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