Penang Assam Laksa | Laksa Recipe

Ingredients

• 650g mackerel
• 8 cups water
• 5 pieces tamarind (peeled, seeds removed)
• Fresh Vietnamese thick rice noodles
• 1 bunch mint leaves
• 1 torch ginger flower (sliced lengthwise in half)
• ¼ cup tamarind puree (mixed with ½ cup water)
• 1 tsp salt
• 2 tsp sugar
• 15 dried red chillies (seeds removed)
• 5 fresh red chillies (seeds removed)
• 4 shallots
• 1 inch piece galangal (skin removed, chopped)
• 2 tbsp belachan
• 1 stalk lemongrass (end only, roughly chopped)
• 1 cucumber (julienned or chopped)
• 1 bunch mint (use only the leaves)
• 1 ginger torch flower (cut into small pieces)
• 1 red onion (sliced thinly)
• 1 lettuce (cut thinly)
• 3-4 bird's eye chillies (cut into small slices)
• 1 small pineapple (cut into short strips)
• Hae Ko (thick sweet shrimp paste)