Siamese Laksa

• 7 ounces spaghetti Angel Hair, cooked until al dente
• 4 1/4 cups water
• 1 11/16 cups coconut cream
• 15/16 pound sardine mashed, or fresh fish- steamed and flaked
• 11/16 cup radish preserved chopped, ' choy poh'
• 1 tablespoon tamarind paste
• 3 kaffir lime leaves
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• salt to taste
• 5/8 cup shallots
• 2 1/8 tablespoons garlic
• 1 tablespoon tumeric
• 3 tablespoons galangal
• 2 stalks lemongrass
• 1 2/3 tablespoons candlenut
• 1 bunga kantan Torch Ginger Bud
• 3 kaffir lime leaves
• 1 cucumber julienned
• 3 7/8 cups mint leaves
• 3 1/2 ounces bean sprouts blanched
• 1 onion small, sliced thinly
• bunga kantan Torch Ginger Bud sliced finely

1. Heat oil in a saucepan and fry pounded ingredients until fragrant.
2. Add in water, preserved radish and tamarind paste. Add in coconut cream and bring to the boil. Add in sardine and kaffir lime leaves.
3. Season with fish sauce, salt and sugar.

angel, water, coconut cream, mashed, tamarind paste, lime leaves, fish sauce, sugar, salt, shallots, garlic, tumeric, galangal, stalks lemongrass, candlenut, bunga kantan torch, lime leaves, cucumber, mint leaves, onion, bunga kantan torch

Taken from www.yummly.com/recipe/Siamese-Laksa-1674131 (may not work)