2 (15 oz. ea.) cans mackerel (in brine)
1 (16 oz.) pkg. noodles (I use spaghetti noodles)
2 tbsp. oil
2-inch piece tamarind (to flavor water; reuse)
1 large or 2 medium onions
2 or 3 pieces garlic
1/2 to 3/4-inch piece ginger root
1 (15 oz.) can diced or stewed tomatoes
water, as needed
2 chicken bouillon cubes
1/2 to 3/4 tsp. shrimp paste
dash of lemon juice
sugar, to taste
salt and pepper, to taste
chili sauce, to taste (I use Sambal Oelek; optional)
4-inch piece lemon grass (optional)

GARNISH:

1/2 red onion
1 whole English or 2 American cucumbers, seeded
1 (7 oz.) pkg. bean sprouts
1/2 head lettuce
chilies, as needed (cut anyway)

Put tamarind in warm water. Put oil in pot and heat on medium-high heat. Slice your onion anyway you like it. I prefer it sliced and halved. When pan is hot put onions in pan and sweat them.

While the onions are sweating de-bone the mackerel (retaining juice from the can for later use), crush garlic and ginger. Next, just before onions are ready put garlic and ginger in pot. After onions are done to your liking, add mackerel and the juice from the cans. Add the tomatoes and enough water to cover mackerel and add the lemon grass (you will have to pound the lemon grass with the back of a knife to loosen up the juices) now if you are using it.

After steam starts add chicken bouillon cubes and juice from tamarind (put tamarind meat back in same amount of water and repeat a total of 3 times adding anytime during the cooking process from here on out). Let that come back to a steam.

Now add shrimp paste stirring it in well. Taste, add lemon juice to your liking. Add sugar and pepper. Probably don't need salt. Wait about 5 minutes. Now turn up the heat and bring to a boil and then turn down to a simmer.

Remember to let it sit for about 10 minutes before eating. While you are waiting you can cut up all the garnishes and cook noodles.

Enjoy!

Submitted by: Mike Horn