Toast the shrimp paste in a dry frying pan over low heat until fragrant, about 2 minutes.

Roughly chop the 1 kuinin fruit into small pieces, discarding the seed and peel.

Pound the 5 red bird's eye chilies, 3 red chilies, and toasted shrimp paste in a mortar until mostly smooth.

Add the 1 tablespoon brown sugar, salt, and 1 teaspoon anchovy stock powder to the mortar.

Pound the sambal mixture until the sugar dissolves and the seasonings are evenly combined.

Transfer the sambal to a mixing bowl and add the chopped kuinin fruit.

Gently fold the kuinin fruit through the sambal without pounding, keeping the fruit pieces chunky.

Slice the cucumber and tomato into serving pieces.

Fry the 2 eggs in a lightly oiled pan until the whites are set and the yolks reach the desired doneness.

Serve the kuinin sambal with hot cooked white rice, salted fish, fried eggs, sliced cucumber, and sliced tomato.