8 medium size sardine fish
Laksa noodles (as needed or any other choice of noodles)
3 asam keping/dried tamarind pieces
3 stalks of daun kesum/Vietnamese mint or laksa mint (pluck the leaves out)
3 tbsp oil
salt to taste
Spices To Blend
10-15 dried red chillies
1/2 inch roasted belacan/shrimp paste
1 red onion (sliced)
1 bunga kantan/ginger bud
2 red chillies
2 stalks mint leaves
Otak-otak/ready-made shrimp paste (as needed)
All these ingredients to be sliced thinly except for the mint, just pluck the leaves out.
Boil the fishes in 1 litre of water until cooked.
Remove and let it cool down.
Pull out all the fish flesh carefully without any bones.
Add back all the flesh/pieces into the pot again.
Include in the blended spices, tamarind pieces, salt and the daun kesum and let it simmer over low heat until a boiling point.
In a bowl, add the needed amount of noodles and all the garnishing/topping ingredients as well as 1/2 tbsp or 1 tsbp otak-otak.
Serve immediately while the soup is still hot.