Cooking for love
Boil fish with with enough water to cover the fish and some sun dried asam fruit.
Once cooked, turn off the heat. Transfer fish to a bowl and remove fish flesh from the bones. Set aside. Remove and discard sun dried asam fruit.
Using a fork, mash up the fish flesh.
Toss the fish meat into the pot and bring to a boil.
Blend rehydrated chillies, shrimp paste, galangal and lemongrass.
Into the broth pot, add blended ingredients, asam jawa, asam keping, torch ginger, Vietnamese coriander, fish sauce, sugar and salt. Once boiling, bring the flame down to a simmer and leave it on the fire for an hour.
Serve with laksa noodle and condiments.