Asam Laksa

Ingredients(A)

Ground spice ingredients15 fresh red chillies15 dried red chillies150g shallots10 cloves garlic40g galangal (lengkuas)2cm knob fresh turmeric root1 tsp belacan stock granules

(B)4 tbsp tamarind paste (asam jawa), mixed and strained to obtain tamarind juice300ml water10 sprigs polygonum leaves (daun kesom)3 pieces dried tamarind skin (asam keping)3 stalks lemon grass, lightly smashed1.8 litres water

(C)1 kg mackerel (ikan kembung) or horse mackerel (ikan selar kuning), cleaned1 cup water1 kg fresh laksa noodlesSeasoning2 tbsp sugar or to tasteSalt to tasteGarnishing1 wild ginger bud (bunga kantan), halved and finely shredded1 cucumber shredded1/2 pineapple, sliced and shredded1 onion, finely sliced.2 red chillies, seeded and slicedA few sprigs mint leaves (daun pudina)Prawn paste (har koe), diluted with water to a drizzle consistency

Method

Boil fish in just enough water. When cooked, remove the fish and strain the stock. Then flake the fish and set the fish aside.Put tamarind juice, ground ingredients (A), water and fish stock in a pot. Add polygonum leaves, dried tamarind skin and lemon grass. Bring to a low simmering boil for 10 minutes. Add the flaked fish and seasoning to taste. Continue to simmer for an extra 1–2 minutes.To serve, put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to scald the noodles for half a minute. Drain and put into a bowl. Pour a ladleful of laksa soup or gravy over the noodles and garnish with a little of each garnish. Drizzle a little prawn paste over and serve immediately. You can also serve the prawn paste separately.