Penang Laksa

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Chinese Food Recipes
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2 kg fresh thick vermicelli

1 bunch mint leaves

500 g shallots

3 cucumbers, shredded

12 red chilies, sliced

1 kg fish (preferably tuna or mackerel)

20 cups water

250 g large onions, sliced into rings

6 tbsp sugar

6 tbsp prawn paste (heh koh) mixed with ¼ cup water

35 dried chilies

1 clove garlic

10 stalks lemon grass

2 tbsp salt

1 pineapple, shredded

2 stalks bunga kantan, sliced finely

30 stalks sweet basil leaves

1 tbsp shrimp paste

8 pieces asam gelugur

Limes, halved

3 cm fresh turmeric

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