Ingredients

(A) Ground spice ingredients

15 fresh red chillies
15 dried red chilies
150 g shallots
10 cloves of garlic
40g galangal (Lengkuas)
2cm knob fresh turmeric root
1 tsp belacan granules has

(B)

4 tablespoons tamarind paste (ASAM Jawa), mixed and tried to get tamarind juice
300ml water
10 branches polygonum leaves (Daun kesom)
3 pieces dried tamarind skin (asam keping)
3 stalks lemongrass, lightly smashed
1.8Liters

(C)

1 kg mackerel (ikan kembung) or horse mackerel (ikan Selar kuning), cleaned
1 cup water
1 kg fresh laksa noodles
Seasoning

2 tablespoons sugar or to taste
Salt to taste
Supplements

1 wild ginger bud (bunga kantan), halved and finely chopped
1 cucumber shredded
1 / 2 pineapple, sliced and chopped
1 onion, finely chopped.
2 red chillies, seeded and cut into slices
A few sprigs mint (Daun pudina)
Shrimp 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 saucepan. Polygonum Add leaves, dried tamarind skin and lemon grass. Bring to a low simmering boil for 10 minutes. Add the flaked fish and seasoning to taste. Furthermore, simmer for an additional 1-2 minutes can be. To serve, place aHandful of laksa noodles in a colander and immerse in a metal pot with boiling water to scald the noodles for half a minute. Drain and place in a bowl. Pour a ladle full of laksa soup garnish or sauce over the noodles and garnish with a little of each. Drizzle a little prawn paste over and serve immediately. You can also serve the prawn paste separately.