Assam Laksa

Make the tamarind stock: soak the Tamarind Pulp (Assam Jawa) and Dried Tamarind Slices (Asam Gelugur) in 2 cups of hot Water for 15 minutes, mash to extract the sourness, then strain and set the tamarind water aside.

Poach the Mackerel in a pot with enough water to cover it (about 4–6 cups) until cooked through, about 8–10 minutes; remove the fish, reserve the poaching liquid (strain to make a clear broth), discard the skin and bones, and flake the flesh into bite-size pieces.

Prepare the spice paste by roughly chopping and blitzing or pounding together the Dried Red Chilies, Shallots, Belacan (fermented shrimp paste), Galangal and Lemongrass into a coarse paste. Add a splash of cooking oil if your blender needs it.

Heat 2–3 tablespoons oil in a saucepan over medium heat, fry the spice paste until fragrant and the oil separates, then add the strained tamarind water and 3–4 cups of the reserved fish broth. Bring to a gentle simmer.

Season the soup with Palm Sugar and Salt to taste, aiming for a bright sweet-sour-salty balance. Let the broth simmer 10–15 minutes so the flavors meld.

Stir the flaked fish back into the simmering broth and cook 2–3 minutes to warm through; keep the soup at a gentle simmer while you prepare the bowls.

Blanch the Fresh Thick Rice Noodles (Laksa noodles) in boiling water for 1–2 minutes until tender, drain and divide among serving bowls.

Assemble each bowl: ladle the hot Assam broth with fish over the noodles, then top with sliced Cucumber, diced Pineapple, thinly sliced Red Onion, torn Daun Kesum (Vietnamese coriander / Laksa leaves), and thin shreds or slices of Torch Ginger Flower (Bunga Kantan).

Finish with scattered Fresh Mint Leaves, sliced Red Bird's Eye Chilies for heat, a few shredded Lettuce Leaves for crunch, a generous squeeze of Limes and a small spoonful of Hae Ko (thick sweet prawn paste) on the side so diners can adjust the umami sweetness.

Serve immediately while hot so the herbs stay bright and the noodles soak up the tangy, aromatic broth.