Instructions (180g paste serves 2 to 3 pax):
1. Add 1000ml water with the paste and bring to boil
2. Add 0.8 to 1kg of fish or fish meat like Sardines or Mackerel. After 10 min, scoop out half of the fish meat for garnishing. Leave the other half to boil another 10 min and disintegrate into the broth.
3. Garnishing: fish meat, pineapple cubes, shredded cucumber, mint leaves, a sprinkle of torch ginger (Bunga Kantan) & a spoonful of shrimp paste. Squeeze some lime juice to increase the sourness.
1. 加入1000毫升水和糊状，煮沸
2. 加入 0.8 至 1 公斤的鱼或鱼肉，如沙丁鱼或鲭鱼。 10分钟后，舀出一半鱼肉装饰。让另一半再煮 10 分钟，然后分解成肉汤。
3. 装饰：鱼肉、菠萝块、黄瓜丝、薄荷叶、少许火炬姜（Bunga Kantan）和一勺虾酱。挤一些酸橙汁来增加酸味。