| | A |
| 16 | oz | Shallots |
| 10 | | Stalks lemon grass, thinly sliced |
| 1 | | Thumb-sized piece turmeric |
| 30 | | Pieces dried chillies -or- (up to 40) |
| 4 | tb | ChiIli paste |
| 1 | tb | Shrimp paste |
| 1 | | Clove garlic |
| | B |
| 8 | sl | Dried tamarind |
| 30 | | Stalks polygonum (daun kesom) |
| 2 | | Stalks phaeomaria (bunga kantan), cut into halves |
| 6 | | Heaped tablespoons sugar |
| 2 | tb | Salt |
| | REMAINDER |
| 6 | oz | Tamarind |
| 10 | pt | Water |
| 2 1/2 | lb | Wolf herring (Ikan Parang) |
| 5 | lb | Fresh coarse rice vermicelli |
| 6 | tb | Prawn paste, mixed with |
| 3/4 | c | Warm water |
| | GARNISH |
| 1 | | Pineapple, diced |
| 2 | lb | Cucumber, thinly shredded without skin and centre |
| 2 | oz | Mint leaves |
| 8 | oz | Onions, cut into small cubes |
| 15 | | Green chillies, sliced |
| 12 | | Red chillies, sliced |
| 4 | oz | Preserved leeks, sliceu thinly |
