Place the spice mixture in a pan and cook it over medium heat.
Sambal oelek should be cooked for fifteen or twenty minutes, stirring often, or until the liquid thickens somewhat and the raw smell is gone.
Depending on your taste preferences, adjust the lime juice, salt, and palm sugar.
Add the shrimp paste to the pan and thoroughly combine. Simmer for another two to three minutes.
Let the sambal oelek cool fully after cooking. After the sambal oelek has cooled, move it to a clean, airtight container. For a longer shelf life, keep the cooked sambal oelek refrigerated.
Serve cold with your favorite recipes. Store this cooked version in the refrigerator for up to a week.
