INGREDIENTS:
1. Fresh Thick Meehoon (Blancehed)
2. Cucumber (shredded)
3. Pineapple (cut into small pieces)
4. Bombay onion (shredded)
5. Letture (shredded)
6. Torch flower
7. Fresh Mint leaves
8. Shrimp paste
9. Chillies (sliced)
10. Limes (halved)
11.Chilly padi
All above are raw and put into your bowl before you put in asam stock.
Asam Stock
1. Ikan Kembang (put into water to boil , don't be too long and then take out removed the meat and bones. The water can be your soup)
2. Asam Jawa (if you like sour then squeeze more and put into soup)
3.Asam Keeping ( put into the soup)
4. Daun Kesom ( don't know your place got this leaves or not, for smell)
5. Lemon grass (lightly hit) - put into the soup
6. tourch flower - put into soup
Seasoning
1. Sailt
2. Sugar
3. Fish sauce
Spices
1. Shallots
2. Garlic
3 Buah Keras
4. Belacan
5. Fresh turmeric (a very small piece slice)
6. Lengkuas/ Galangal (slice)
7. Lemon grass (slice)
8. Dried Chilies
9. Red Chilies
10.Oil
All spices blended together and then put into the soup when it boiled.
