Asam Laksa

Bahan-bahan (4 porsi)

• 1.5 lb mackerel fish
• 8 cups water
• 5 pieces asam keping (peeled tamarind)
• laksa noodles
• 15 dried red chilies
• 5 fresh red chilies
• 8 small shallots
• 1 inch galangal
• 2 tablespoons belacan (shrimp paste)
• 1 stalk lemongrass
• tamarind (about golf ball size)
• ½ cup water (repeat 3-4 times)
• 1 teaspoon salt (or to taste)
• 2 tablespoons sugar (or to taste)
• 1 cucumber ( julienned)
• 1 bunch mint leaves (use only the leaves)
• 1 bunch polygonum leaves (Vietnamese mint leaves/daun kesom/daun laksa)
• 1 bungan kantan (torch ginger flower, cut into small pieces)
• 1 red onion (sliced thinly)
• 1 lettuce (thinly cut)
• 1 red chili (or 3-4 bird’s eye chilies, cut into small slices)
• 1 small pineapple (cut into short strips)
• Heh Ko (Shrimp Paste)