1 packet laksa noodles (scalded & drained)
2 pieces fish cakes
1 packet fish balls
800g mackerel (boilded, discard head & bones)
2 limes (quartered)
2 hard-boiled eggs (halved)
3 tablespoons black shrimp paste / otak udang
15g polygonum leaves
1 stalk ginger flower / bunga kantan
3 dried assam slices

Finely sliced
350g pineapple
1 medium cucumber
2 large onions
1 red chili

2 litre water
salt, sugar to taste

Ground ingredients
4 shallots
4 cloves garlic
8 dried chillies
2cm piece young ginger
2cm piece dried shrimp paste

Method :

1. Bring a large pan of water to boil. Put in the ground ingredients, assam slices, ginger flower, polygonum leaves and seasonings. Stir occasionally till it boils again. Reduce heat and simmer till the ingredients are cooked.
2. Add in black shrimp paste, fish cakes and fish balls. Let it boil once more.
3. Place laksa noodles in small bowls, top with the sliced ingredients followed by the eggs. Ladle the soup and squeeze lime juice on it to give the extra flavor.