Warm up with a Penang-style laksa.
10 dried red chillies, seeds removed 150g tamarind pulp (in block form, not
puree – from Asian food shops) 500g piece mackerel, cleaned 1/2 bunch Vietnamese mint, plus extra leaves to serve 1/4 cup (60ml) sunflower oil 2 tbs coarsely grated palm sugar 1 tsp fish sauce 200g dried rice noodles, cooked
according to packet instructions Sliced red onion, small chillies and pineapple, quartered baby cucumbers (cukes) and mint leaves, to serve
10g peeled galangal, chopped 5 long red chillies, chopped 8 Asian (red) eschalots, chopped 3 garlic cloves, chopped 20g belacan (roasted shrimp paste) 2 lemongrass stalks, white part only,