Laksa Penang

While browsing for things to buy at the Pandan market, I saw fresh sardine being sold at a few stalls. (My maid told me earlier on that I should not be buying fish as we had plenty in the freezer but fresh sardine is not easy to come by.) With my second daughter coming back this weekend, I decided to purchase some. She would definitely like to have PENANG LAKSA. This is an easiest dish. You just throw everything in and let it boil.
INGREDIENTS:

• fresh sardine (1kg)
• fresh ikan kembung (1kg. Boil both fish. Once cooked, separate the flesh from the bones. Then blend the flesh. DO NOT throw out the fish stock. We need that for the sauce. The stock should be about 4 litre.)
• chilli boh (dried chilli, onions, garlic and tumeric - boil them first before you blend them together. You need 1/2 of a cereal bowl.)
• petis (1 whole container of it)
• belacan (as big as my hubby's thumb)
• asam gelugur (a handful of it and slightly more)
• salt
• torch ginger bud ( two should do it. Slice them finely)
• kesum leaves (half of a cereal bowl. It doesn't hurt to have a little bit extra as well. Put all the abovementioned ingredients into the fish stock and let it boil for at least half an hour.)
• rice noodles (I prefer the one that we have to boil. The readily made one does not taste so nice.)
• pineapples, cucumber (cut this in stick form. For garnishing the noodle.)
• daun pudina (just take the leaves)
• onions (slice them. For garnishing as well)
• eggs (boil them.For garnishing as well)
• limau kasturi (cut them half. For those who love sourish soup.)
• chilli (slice. For garnishing)
• salad (slice. For garnishing)