Asam laksa

Asam LaksaLaksa with fish in a light sour stock Bahan-bahan:Ingredients:1500 gr mackarel2000 ml water5 asam keeping (peeled tamarind)250 gr laksa (rice vermicelli)1 tbsp asem (tamarind)1 bunch keson/laksa leaves1/2 tsp salt1 tsp palmsugar2 tbsp oil Haluskan:Bumbu:15 dries lomboks5 red lomboks8 shallots3 cm laos(galangal)2 tbsp belacan/trasi1 sereh (lemongrass) Taburan:Garnish:1 cucumber, juliennemint leaves1 red onion, thinly sliced1 lettuce, sliced in strips1 red lombok, julliene1 pineapple, small pieces Cara membuat:Preparation/method: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.