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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. fish (fresh mackerel, or 2½ lbs of canned mackerel fish in water)
- 2 lb. laksa noodles (or rice noodles or udon noodles, boiled until cook according to direction)
- 5 Tbsp. sugar (or more to taste)
- salt (to taste)
- 1/2 cup tamarind (seedles, block/paste, extract the juice with ½ cup of water)
- 3 stalks lemon grass
- 5 pieces tamarind (asam gelugur / dried, peel)
- 8 cups water
- 6 pieces bunga kantan (dried bunga kencong/, if you use fresh, you may not need to use that many)
- 8 laksa leaves (fresh daun Kesum/polyganum leaves/)
- 1 Tbsp. oil (grape seeds, or oil of your choice)
- 20 red chilis (dried)
- 7 oz. shallots
- 10 cloves garlic
- 2 inches galangal (skinned)
- 1 inch turmeric (skinned)
- 1 tsp. shrimp paste (/ belacan)
- 1/4 cucumber (julienned)
- 1/2 pineapple (sliced thinly - optional, I'm not using)
- 2 shallots (finely slieced)
- 4 red chilis (seeded and sliced)
- 3 sprigs mint leaves
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