Asam Laksa

Langkah-langkah

1. Clean the fish by removing the scales and guts. In a pot, bring 8 cups of water to a boil. Add the fish and boil for about 10 minutes. Transfer the cooked fish to a bowl and let it cool. Strain the fish stock, then add the peeled tamarind and polygonum leaves. Continue to boil over low heat.
2. Keep your hands wet by dipping them into a bowl of water regularly. Remove the flesh from the fish and discard the bones. Break the fish meat into small pieces and return it to the stock. Cover with a lid and reduce the heat.
3. Using a mini food processor, grind the spice paste until fine. Heat a wok and sauté the spice paste in cooking oil for about 6-8 minutes, or until it becomes aromatic and spicy. Transfer the spice paste into the boiling stock.
4. Extract the tamarind juice and add it to the stock. Strain the juice, keeping the seeds. Repeat this process 3-4 times, using 1/2 cup of water each time, to ensure you extract all the essence from the tamarind. Continuously taste the Assam Laksa stock to ensure it's sour to your liking. Adjust the seasoning by adding salt and sugar to taste.
5. In a serving bowl, add the laksa noodles and garnish with all the vegetables on top. Pour the fish broth over the noodles and serve immediately with a spoonful of Heh Ko (prawn paste).