Penang Assam Laksa

Recipe by: SH

Prep Time: 30 min
Cook Time: 1 hrs
Serving Size: 4

Tools: Pots

Ingredients:
A: Soup Base
3 cans of 15oz mackerel in brine (Chicken of The Sea)
1/2 cup of tamarind paste (sour)
1 big red onion
1 stalk of lemongrass
2 tbs of chili powder

B: Garnish
Cucumber (shredded)
Pineapple (small cubes)
Mint (leaves)

Staple:
1 packet rice stick

Steps:

1. Keep the brine from cans of mackerel. Clean out the bones from each of the mackerel. Place the brine and mackerel meat into a cooking pot.
2. Add water to tamarind paste and extract the tamarind flavored water into the same cooking pot. Repeat until the amount of soup base desired. The amount of tamarind diluted controls the sourness of the soup.
3. Blend onions with 1 cup of water and add it to the pot.
4. Tie up (knot) the lemongrass stalk and add it to the pot.
5. Once the mixture has boiled, cook for another 45 minutes on medium heat.
6. Flavor to taste with salt and add the chili powder.
7. Cook the rice stick in a new pot of boiling water for 20 min.
8. Serve noodles in bowl, pour in soup, and garnish it.