Asam Laksa

Ingredients (for 4 person)

(A) 500 gm fresh rice noodles

(B) Gravy
1 kg mackerel/ ikan kembong
6 stalks daun kesum (Thai basil leaves)
2-3 pieces rock sugar
3 stalks lemon grass
250 gm shallots - grind
12 dried chillies - soaked
1/2 cm piece belacan (shrimp paste)
2 cups tamarind juice

(C) Toppings
1 cucumber - shreded
1/2 pineapple -shreded
100 gm mint leaves
3 fresh chillies - sliced
1 onion - finely sliced
heiko (black prawn paste mixed with boiled water to flowing consistency)

Prepare Noodle: Cook lightly in boiled water.
Tips: Cook just before serving

Prepare gravy:
Put fish, salt and 5 cups of water in a pan and bring it to boil. When fish is cooked, remove bones and keep fish aside.
Add tamarind juice, daun kesum, sugar, chilly, grinded shallot and others as above to fish stock and bring to boil. Finally add fish meat and oil. Simmer for 20 minutes
Tips: more shallots will bring out more taste. Gravy should be kept warm till serving time

Prepare Toppings:
Tips: choose most juicy and fresh parts. Thin slices will do.