1.5 kg of fish
10 cups water
12 dried chillies - scalded and left to stand
6 fresh red chillies
thumb-sized piece of mature turmeric
3 stalks of serai
300 gm shallots
200 gm belachan
2 stalks of bunga kantan
8 stalks of daun kesom
1 Tbsp sugar
2 tsp salt
2 cups assam water
1 cucumber
half a pineapple
1 big onion
1 bunch mint leaves
1 stalk lettuce
2 sweet pickled cucumber
laksa noodles

Preparation:
The items c) to g) are finely ground; using only 3 of the red chillies for grinding, as the other 3 chillies are sliced and are for the the garnishment, while the fish is deboned after cooking
The "bunga kantan" and the "daum kesum" are thinly sliced; use only one of the "bunga kantan" for the gravy; the other is meant for the garnishment.

for the gravy -
Bring water to the boil and cook fish. Debone fish and return fish bones to the stock and simmer for 20 to 30 minutes, then strain the stock. Add ground ingrediants to the stock and boil with one bunga kantan and the daum kesum. Simmer for 20 more minutes. Add the deboned and shredded fish and the assam water, and season to taste.

for the vegetable garnishment -
Except for the mint leaves which are washed and destalked, slice or shred all the items from n) to s) plus 3 red chilles and the bungah kantan. Arrange the vegetables in separate containers at the table.

for the toppings -
1 bowl "haeko" (black prawn paste) mixed with water to flowing consistency

To Serve: Place the laksa noodles in a bowl. Top them with your choice of sliced or shredded vegetable garnishment, then ladle simmering gravy over the noodles. Add a spoonful of "haeko".

Makes 10 to 15 portions ("party sized")