Penang Assam Laksa

Ingredients

• 250 grams of mackerel fish meat
• 250 grams of red onion
• 200 grams of ground garlic
• 20 grams of ground grinders
• 100 grams of ground ginger
• 50 grams of galangal galangal
• 50 grams of milled cheese
• 50 grams of red pepper
• 50 grams Tamarind + warm water
• Curry leaves to taste
• 1 L of water
• 50 grams of sugar
• 1 tablespoon salt

Supplementary material

• 500 grams of yellow noodles
• 50 grams of cucumber (cut into pieces)
• 50 grams of pineapple (cut into pieces)
• 25 grams of red chilli slices
• 6 pieces of fried tofu
• Mint leaves to taste

The steps

1. Boil the fish until cooked, blend puree. Then input back into the fish stew water.
2. Add the ground spices to the broth. Cook until boiling.
3. Add tamarind, salt and sugar. Cook back to boil and then lift and strain.
4. Prepare a serving bowl that has been given complementary material, flush with fish broth and mixture of other ingredients.
5. Penang assam laksa ready to eat while hot.