Recipes

1. Wash the rice 3 times and soak in water for 10-15 minutes. After that, drained the water and set the rice aside.
2. In a large bowl, put in all the seafood, then add ½ tsp salt, ½ tsp mushroom/chicken granules, 1 tsp of cooking oil, ½ tsp of curry powder and mix well, marinate for 10 minutes.
3. Heat the rice cooker and add 2 tbsp of butter. After melted, add in garlic, ginger and cut onion. Stir well and close the cover for 2-3 minutes.
4. Open the cover, add in 1 tbsp of curry powder, stir well, add in pineapple and mix well.
5. Then add in the rice, 1 tsp mushroom/chicken granules, 1 tsp of salt, and water.
6.  Close the cover and let it simmer inside the pot. When the water starts to boil, add in shredded chili, 1 tbsp of ginger touch flower(bunga kantan). Lastly, add in the seafood and coconut milk.
7. Close the cover and let it cook. After cooked, let it heat inside the pot for 5 minutes before serve.

5 crushed garlic (smashed)

1pc ginger- about thumb size (shredded)

½ large onion (cut square)

250g pineapple (cut cube)

1 pack seafood ( prawns, squid, scallops,etc) 400g

2 ⅓  cups of water

100ml Coconut milk

1 tbsp of curry powder

1 ½ tsp  mushroom/chicken granules

1 tsp of cooking oil / sesame oil

2 tbsp of butter

2pc Shredded chili

1 tbsp ginger touch flower (bunga kantan) (minced)

1 ½  tsp Salt

2 cup Punjab Basmathi Rice