The proper spicy sambal and kalamansi lime can be made alongside the laksa. I was excited and squeezed my lime into the broth. To my dismay, the giant seeds fell out, too, and I had to work my way around the laksa and spit out the lime seeds. Save yourself the trouble and mix the lime on the side.
Sambal Belachan is a delicate balance between salty belachan, chilies, vinegar (or acid from citrus) and sugar.
If you notice, I also ordered black coffee, which for most eateries is strange: you have to order it without milk and sugar or else it will come with condensed milk and lots of sugar. This laksa was only 7 ringgit per bowl.