Rasa Malaysia Penang Assam Laksa

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1 lb Mackerel fish

8 cups water

5 pieces assam keping (peeled tamarind)

1 pack dried laksa noodles

12 dried red chilies (seeded)

5 fresh red chilies (seeded)

8 small shallots

2 teaspoons belacan

1 stalk lemon grass (use only the white part, about 6 inches)

Tamarind (about golf ball size)

1/2 cup water (repeat 3-4 times)

1 teaspoon salt

2 tablespoons sugar

1 teaspoon fish sauce

1 cucumber (julienned)

1 bunch mint leaves (use only the leaves)

1 bunch polygonum leaves/Vietnamese mint leaves (daun kesom/daun laksa)

1 bungan kantan (cut into small pieces)

1 red onion (sliced thinly)

1 lettuce (thinly cut)

1 red chili/3-4 bird’s eye chilies (cut into small slices)

1 small pineapple (cut into short strips)

Heh Ko/Prawn Paste

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