Penang Asam Laksa

Penang asam laksa is very popular. When people say "laksa", it usually refers to this dish. Here is a simple version. Some version serves it with homemade fish ball. For added punch, use bird's eye chillies instead of red chillies.

2 litres water
1 kg fresh mackerel
100g sliced tamarind fruit (asam keping)
100g fresh peppermint (daun kesum)
100g gelangal (lengkuas)
1 lemon grass, bruised
1 ginger bud (bunga kantan)
3 tsp prawn paste (otak udang)
1 kg laksa (wet laksa)
Salt to taste

Garnish:

Shredded fresh pineapple
Shredded cucumber
Sliced red chillies
Sliced onions
Chopped peppermint (daun kesum)
Chopped ginger bud
Lime
Boiled eggs

Method:

Boil water and cook fish.
Take fish out and reserve the fish stock.
Debone fish and put the flesh aside.
Blend the flesh finely.
Strain fish stock and cook again in a large pot.
Include fish paste, tamarind fruit, peppermint, gelangal, lemon grass and salt into the pot.
Simmer until half in volume.
Add salt and prawn paste to taste.
Serve the noodles with the garnish.

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