>> source: Cooking with Chef Samuel - Malaysian Recipes
>> servings: 5
>> time: 1 hour 30 minutes

-- Asam Laksa
-- Handwritten notes: "Enqi + Shines", "Vietnamese coriander = Laksa leaf", "chop asparagus very fine (four pieces)"

Cut @lemongrass{3%stalks}, @turmeric{30%g}, @galangal{40%g}, and @ginger{10%g} small. Blend with a splash of water.

Boil @fresh sardines{} with @water{1.3%kg} in a #large pot{}. Strain the stock and allow the sardines to cool. Peel the cooked sardine meat off the bones and set aside.

Add the blended paste to the fish stock along with @asam gelugor{1} (tamarind slice), @asam jawa{60%g} (tamarind paste), @chilli boh{30%g}, @tomatoes{5} cubed, @salt{2%tsp}, @sugar{to taste}, and a pinch of @MSG{} (optional). Bring to the boil and simmer for ~{30%minutes}.

Mix the peeled sardine meat back into the soup.

Cook @laksa noodles{} according to packet instructions and divide between bowls.

Ladle the soup over the noodles and serve with @cucumber{} julienned, @fresh mint{1%handful}, @ginger flower{1} finely diced, @red onion{1} sliced, @pineapple{2%slices} sliced, @iceberg lettuce{} julienned, @prawn paste{} (belacan), @bird eye chillies{}, and @Vietnamese coriander{} (laksa leaf).