Asam Laksa

2.5 - 2.8 ltr fish stock / water (depending on preferred thickness)

800 gm - 1kg Ikan Kembong (Mackerel Fish), whole

6 tbsp prawn paste / "Har Goe"

8 pcs asam keping/tamarind peel

170 gm tamarind paste (asam Jawa) with 400 ml water, then strained
5 stalks lemon grass (remove 3/4 top and outer layer) and smashed

4 large handful kesom leaf (laksa leaf)

Blended Ingredients:

200-250 ml water

1 bulb garlic

200 gm red onions/shallots

3 inches lengkuas/galangal, sliced

2.5 - 3 tbsp chilli giling (grounded chilli), or to taste

2-3 gingerbud/ginger flower

salt & sugar to taste

Garnish :

red onion rings, more kesom leaves (shredded), diced pineapples, ginger flower/bud (finely sliced), sliced red chilli, prawn paste and Fresh mint leaves (OR vietnamese mint leafs/daun selasih/sweet basil).

Method:

1. Bring water to boil and poach fish until cooked.

2. Meanwhile, blend all the "blended ingredients) and set aside.

3. Once fish is cooked, remove fish and set aside to cool and remove chunks of meat to set aside.

4. Put the bones back into the stock and simmer further with lemon grass, leaves (closed lid) for about 30 - minutes and strain off the bones (and chunks of ingredients, if desired)

5. Pour in blended ingredients and add in prawn paste, tamarind peel and strained tamarind juice.

6. Let it boil under medium low heat for 20-25 minutes.

7. Meanwhile, flake the removed chunks of meat and return it into the stock for a further 10 minutes or so. (flake half portion if desired and keep the remaining for garnishing)

8.Ladle some soup onto briefly blanched fresh laksa noodles already topped with chunks of meat and garnish. 

Note: You can substitute part of the prawn paste with belachan.