• 1 kg pre-cooked laksa noodles or thick round rice noodles

For the ground spice paste:

• 15 fresh red chilies and 10 dried red chilies or 3 tbsp freshly ground chili paste
• 10 shallots
• 6 cloves garlic
• 1 inch of galangal lengkuas
• 2 cm knob of fresh turmeric
• 2 stalks lemongrass minced (use the white part only)
• 1 1/2 tbsp belacan dried shrimp paste, or if in block form, use 3/4 of a block

For cooking fish:

• 15 cups water
• 3 stalks lemongrass lightly smashed (white part only)
• 1 to rch ginger flower quartered
• 3 inches of galangal halved
• 1 1/2 kg about 15 fish fresh mackerel, horse mackerel, fresh sardine, or yellowtail kingfish - cleaned and gutted
• 1/3 cup tamarind juice mix tamarind pulp in hot water for five minutes before squeezing it to obtain the juice
• 5 pieces tamarind peel asam keping or asam gelugor
• 6 stalks Vietnamese mint daun kesom
• 3 tbsp sugar or to taste
• Salt to taste

For the garnish:

• 1 cucumber thinly sliced into strips
• Chinese lettuce sliced
• 1/2 medium size fresh pineapple sliced into small pieces
• 2 red onions thinly sliced
• Handful of mint leaves daun pudina
• 1 to rch ginger bud bunga kantan, finely sliced
• 3 red chilies thinly sliced
• 2 green bird's eye chilies thinly sliced

Condiments:

• Calamansi lime
• Sweetened prawn paste heh ko sauce, diluted with laksa soup or water