Ingredients:
• 600 gm – flaked ikan kembung (fish)
• 50 g – tamarind, strained
• 3 to 4 stalks – daun kesom (polygonum)
• 4 liters – water
• For Spice Paste (Grind Together):
• 30 – Shallots
• 1 tsp – belacan granules
• 2 stalks – Lemon grass
• 10 – dried chillies
• 10 – fresh chillies
• 1.5 cm – lengkuas
• 0.5 cm piece – fresh Turmeric
• Sugar to taste
• Salt to taste
Method:
- Mix water with tamarind and strain. Bring tamarind water to the boil.
- Put in spice paste and daun kesom. Add salt and sugar to taste. Simmer for 20 minutes.
- Put in flaked fish, stir well and remove from fire.
- Serve the stock with laksa noodles and garnish with shredded cucumber, lettuce, pineapple, big onions and chillies.
- Add a few mint leaves and sprinkle some finely sliced ginger buds and add a tbsp of shrimp paste (har koe).
Recipe courtesy of Karuna Gopal