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Asam Laksa
Laksa with fish in a light sour stock

1500 gr mackarel
2000 ml water
5 asam keeping (peeled tamarind)
250 gr laksa (rice vermicelli)
1 tbsp asem (tamarind)
1 bunch keson/laksa leaves
1/2 tsp salt
1 tsp palmsugar
2 tbsp oil

15 dries lomboks
5 red lomboks
8 shallots
3 cm laos(galangal)
2 tbsp belacan/trasi
1 sereh (lemongrass)

1 cucumber, julienne
mint leaves
1 red onion, thinly sliced
1 lettuce, sliced in strips
1 red lombok, julliene
1 pineapple, small pieces

Cara membuat:
Heat in a pan the water and add the fish. Cook it for 10 minutes and remove it. Strain the stock and add the kesom/laksa leaves and the asam keeping and let it cook slowly. Pluck the meat from the fish and add it to the stock. Pound or grind the ingredients for the bumbu fine into a paste. Heat in a wok the oil and fry the bumbu for 5 minutes. Add the bumbu to the stock and then add the asem, the salt and the palmsugar and let it simmer slowy. Cook the laksa and put it into bowls. Add the garnis and ladle the the stock on top and serve.

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