In a pot, bring 8 cups of water to boil. Add in 400g of mackerel and boil for about 10 minutes.
Transfer the cooked fish out into a bowl and let cool. Strain the fish stock.
Pick the flesh out of all the fish and discard the bones. flake the fish meat into tiny pieces and put the fish back into the stock, cover the lid, and lower the heat. boil for 10 minutes.
Using a food processor, grind dried Red Chillies, Red chillies, Onion, Belachan and Lemongrass to a paste.
Heat up a wok and saute the spice paste with cooking oil for about 6-8 minutes or until it smells aromatic and spicy. Set aside.
Add laksa leaves into the stock and let it boil. Transfer the spice paste into the boiling stock.
Extract the tamarind juice by soaking in water and add 1 cup into the stock. For seasoning, add 2 tsp brown sugar, 2 tsp salt and 1-2 tsp fish sauce. Leave to simmer for 5- 10 minutes.
Prepare the noodles by following the packaging instructions. In a serving bowl, add in the noodles and garnish with 1 handful romaine lettuce, mint leaves, cucumber, 1 tbsp pineapple; julienned, bunga kantan, laksa leaves, red onion and chilli padi.