The most important ingredient of Malaysian Laksa is the soup. The soup is prepared using finely shredded mackerel and tamarind.
The shredded mackerel will give the Laksa it’s sweet base, whilst the tamarind will add sour taste to it. The combination makes superbly delicious soup.

It is a healthy soup, with zero cholesterol as no oil is needed at all. Don't forget that chili is also a plus factor for health.

Method

1. Boil fish in a pot of water till cooked. Let cool. Debone.
2. Mash finely 3/4 of the de-boned fish meat. Use the remaining 1/4 portion for garnishing on serving. Set aside.
3. Add lemon grass, kesom leaves, wild ginger flower (outer leaves), seeds from dried tamarind pods to the water above. Bring to boil and simmer for 15 minutes.
4. Add ground ingredients and mashed fish meat. Boil for another 15 minutes. Add salt and sugar.
5. Scald noodle and immediately run tap water over it so as not to overcook it, and to prevent it from sticking. Set aside for serving.
6. To serve, place noodle in a bowl, garnish, and add the steaming hot soup to cover the noodle.