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