fine
rice vermicelli (beehoon), boiled, rinsed & drain
fish (Ikan Parang), cut into large pieces
tamarind (assam), add 855 ml/30 oz water
sugar
salt
water
tamarind (assam) fruits
salt
fresh pineapple, shredded
cucumber, shredded
head local lettuce, shredded
preserved Chinese shallots (lohquo), sliced
peppermint leaves, finely sliced
daun kesum leaves, finely sliced
pink ginger buds (bunga siantan), finely sliced
fresh red chilies, sliced
lemon grass (serai), use white part only
slices lengkuas
thumbsize piece tumeric (kunyit) or 3/4 tbsp
turmeric powder
shallots (bawang merah)
chilies, pounded or 2 tbsp pounded chilies
shrimp paste (blachan)
Directions:
Stock: Cook the
fish in the boiling stock water. Remove the
fish, flake the flesh off the bones, set aside
the meat, and return the bones to the stock.
Bring to boil and then simmer for 10 minutes.
Strain.
To Cook : Place the tamarind
water, 6 tbsp sugar, 2 tbsp salt, rempah, and
strained fish stock in a pot. Bring to boil and
then add the flaked fish meat.
To serve: Place
the noodles in the serving bowls, pour the hot
soup over the noodles, and then garnish.