This sauce is one that i whipped out because i knew the Eggplant needed dipping and i didnt know what. But it turned out so great that i think i will never forget this sauce.
1 tbsp Belachan
10 - 12 Dried Chilis
2 tbsp sugar
2 tbsp Soy sauce
3 tbsp Oil
3 tbsp water
Pound belachan and dried chilies until pastelike. Heat oil and add pounded ingredients to fry till fragrant. Add water, sugar and soy sauce. Reduce the sauce a little bit. Serve. Squeeze lemon and taste. Add salt if necessary.
p/s i actually used more oil in this recipe, but it is not necessary.