@dinieothman
FOR THE LAKSA BROTH:
500g mackerel (ikan kembung) or sardines
2 liters of water
3 tamarind slices (asam keping)
3 stalks lemongrass (bruised)
5 kaffir lime leaves
2 tbsp sugar (adjust to taste)
1 tbsp salt (adjust to taste)
1 tbsp fish sauce (optional)
Laksa Spice Paste (Blend together):
5 dried chilies (soaked & deseeded)
3 fresh red chilies
5 shallots
3 cloves garlic
1-inch ginger
1-inch galangal
1 tbsp shrimp paste (belacan), toasted
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