Penang assam laksa

Ingredients

• Recipe adapted from PenangChefs.com

Ingredients (A)for fish stock:

• 10 pcs Kembong (cleaned)
• 500 ml water (I didn't measure the water, just use a stock pot which is 20 cm diameter which is enough for 6 bowls of soup)
• Ingredients (B)
• 100 g shallots
• 200 g red onion
• 50 g lengkuas (galangal)
• 1 nos bungah kantan (ginger flower)
• 1 stalk seria (lemon grass)
• Ingredients (C)
• 2 tbsp chili paste
• 50 g belacan (dried shrimp cake)
• 5 pieces assam keping (peeled tamarind)
• 150 g assam jawa juice (tamarind juice) (used 200g, this ingredients will give brown colour to the broth)
• 2 stalks daun kesum/daun laksa (polygonum leaves) (used 5 stalks)
• 500 ml water
• to taste sugar
• to taste salt
• Condiments:- (optional)
• 1 cucumber (thinly cut)
• small pineapple (cut into short strips) (omitted)
• red onion (sliced thinly)
• local lettuce (thinly cut) (omitted)
• mint leaves (use only the leaves)

Garnishes:

• bungan kantan (finely chopped)
• red chilli (cut into small slices)
• Heh Ko (Prawn Paste)