Asam Laksa

Ingredients:
500 gm fresh laksa
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

Instruction:

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 till serving time.