Penang Laksa

• 500 gm fresh laksa (rice noodles)
• heiko (black prawn paste mixed with boiled water to flowing consistency)
• 1 kg ikan kembong (mackerel)
• 1 bunga kantan (ginger flower) - cut into halves
• 6 stalks daun kesum (Thai basil leaves)
• 2 cups tamarind juice
• 2 tsp salt
• 1 tsp oil
• 1 tsp sugar
• 3 stalks serai (lemon grass)
• 3 cm piece lengkuas (galangal)
• 250 gm shallots
• 12 dried chillies - soaked
• 1 cm piece turmeric
• 1/2 cm piece belacan (shrimp paste)
• 1 small cucumber
• 1 stock lettuce
• 1/2 pineapple
• 100 gm mint leaves
• 3 fresh chillies - sliced
• 1 onion - finely sliced

To 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
• Simmer bones for at least 30 minutes
• Remove bones
• Add ground ingredients to fish stock and bring to boil
• Add tamarind juice, daun kesum, ginger flower, sugar, fish meat and oil
• Simmer for 20 minutes
• Gravy should be kept warm til serving time

To serve: 

• Put laksa in a bowl and garnish with shredded vegetables
• Laddle gravy over it and add a little heiko sauce on top
• Best eaten while hot

If you cannot get laksa, try using Japanese udon noodles instead.