Greg's Penang laksa

This is how I currently make Penang Laksa based on a paste from Richmond:

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Ingredients

Makes 5 portions

quantity	ingredient	step
40 g	petis udang	1

1 sachet	Richmond Penang Assam Laksa paste	2
25 g	Tamarind paste	2
to 1600 g	Water or chicken broth	2

Per portion

Mix the petis udang paste with warm water. It's particularly difficult to mix.
Add the petis udang mixture to the other ingredients and make up to 1.6 kg. Heat and mix evenly.
If making less than 5 portions, remove the others at this point. I freeze them until needed, and it works well.
Add fish balls and bring to the boil. Turn off the heat and add the fish. Leave to stand for at least 5 minutes.
Pour laksa over noodles, garnish with pineapple, mint, onions and cucumber.