Assam laksa

Ingredients

For the broth/soup:

• 15 small pieces of kembong/mackerel fish
• 4 pieces of dried tamarind/mangosteen slices (can be replaced with tamarind juice as needed)
• 1 lemon grass/serai - crushed
• 1 small ginger bud - sliced thinly
• 1 inch galangal/lengkuas - crushed
• 1/2 litre water
• salt to taste
• For garnishing (depending on the quantity you prefer)
• Laksa noodles or mee hoon - blanched
• Pineapple pieces - sliced thinly
• Cucumber - sliced thinly
• Red onion - sliced thinly
• Mint leaves
• Red chillies - sliced thinly
• Otak udang/shrimp paste

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Preparation

• Into a pot, add fish and pour in water.
  
  Let it simmer until the fish is cooked.
  
  Remove fish and once cool down, remove bones, head, all inner gadgets and flaked.
  
  Drain the broth, pour back into the pot, add the flaked fish and the rest of the ingredients for the broth.
  
  Continue to simmer to a boiling point.
  
  To serve, add noodles in a bowl and pour the broth over.
  
  Top up with the garnishing ingredients and a spoon of otak udang/shrimp paste.