Laksa Penang - Malaysian Style

Ingredients:

• 1 clove garlic
• 1 tablespoon shrimp paste
• 35 dried chillies
• 3 cm piece turmeric
• 10 stalks lemon grass
• 500 grams shallots
• 20 cups of water
• 8 pieces asam gelugur
• 30 stalks daun kesum
• 2 stalks bunga kantan
• 6 tablespoon sugar
• 2 tablespoon salt
• 1kilo fish
• 2 kilo coarse rice vermicelli
• 6 tablespoon shrimp paste - mixed with 3/4 cup water

For garnishing:

• 1 pineapple - sliced
• 3 cucumbers - thinly shredded
• 1 bunch mint leaves
• 250 grams large onions - diced
• 15 green chillies - sliced
• 12 red chillies - sliced
• 120 grams preserved leeks - sliced

Method:

1. 1 clove garlic, 1 tablespoon shrimp paste, 35 dried chillies, 3 cm piece turmeric, 10 stalks lemon grass, 500 grams shallots, ground to a paste.
2.  Soak the tamarind in water. Squeeze and strain out the juice. Bring to the boil with ground paste and dried tamarind, daun kesum, bunga kantan, sugar and salt. Boil for 10 minutes.
3. Add the fish and allow gravy to simmer for 15 minutes until the fish is cooked. Remove to cool. Set aside and flake.
4. Let the gravy simmer for 1 hour
5. Remove the daun kesum and bunga kantan. Return the flaked fish to the gravy and bring to boil.
6. To serve, place the rice vermicelli in individual bowls, put the garnishing on top and pour the gravy over.

Serves 4-6