Place ground ingredients into a pot containing a cup of heated oil.
Fry them along with five sticks of lemongrass tied up in a bunch, 20 pieces of scrunched up limau purut leaves and eight to 10 pieces of tamarind cubes.
Boil one-and-a-half kilogramme of crabmeat and another one-and-half kilogramme of flounder with its bones removed. However, the bones should be boiled together with the fish to give the stock extra flavour.
When the boiling is done, place aside the crabmeat and flounder and keep the stock for the laksa, adding it into the nicely browned mixture and leaving them to boil for about 10 minutes.
Then add a dash of Ajinomoto, soy sauce and two tablespoons of prawn paste into the stock.
By now, the limau purut leaves would have given the stock a nice lemonish fragrance and can be removed from the mixture.
When the stock turns a slight gold in colour, put the flounder and crabmeat in.
After a few minutes, add coconut milk according to taste and bring to boil for another two minutes.
Finally, add fine strips of fresh young limau purut leaves and ginger flower into the pot. Wait for another few minutes before the dish is ready to be served.
When serving, the laksa stock is poured over laksa noodles.
For garnishing, one can have cut cucumbers and pineapples, big onions, lettuce, mint leaves, cut red chillies, diluted prawn paste and lime juice.