This is a family recipe which is simple to cook and taste very nice when left overnight.
600 gms cheap fish – preferably ikan kembong (the kind used to cook laksa), gut and clean
1 litre water
10 dried chilies, soaked in hot water to remove seeds
3 lemongrass, bruised
2 large onions (quartered)
4 pieces of dried tamarind (asam gelugor)
small ball of tamarind paste (asam jawa) mixed with water to get the juice
tiny piece of belacan (prawn paste) about 20 sen
sugar to taste
Except for the fish, boil all the ingredients for about 40 minutes until fragrant. Add fish and leave to cook. Serve.