Pineapple Rice...

Cooking has always helped me feel a little better. I have been quite depressed lately, especially with the tons of bad news I have been getting. So, this is what I made a few days ago (without the shrimps, prawns and floss of course since I am meat fasting for lent). I learned it while taking a cooking class in high school.

Pineapple Rice

Ingredients

1 can (567 gr) pineapple rings

400 gr shrimps (without shells)

60 gr cashew nuts

30 gr dried prawns

1/2 clove garlic (grinded)

1 1/2 tbsp lemon juice

1 tsp ground turmeric

2 cm cinnamon bark

50 gr butter

1 1/2 tsp salt

1 1/2 tsp sugar

3 cups Jasmine rice (rinsed and drained)

Garnishing

Fish floss

Fried shallots

Directions

Drain the juice from canned pineapple and set aside the juice for later.

Cut pineapple rings into small cubes and lightly squeezed out part of the juice and set aside along with the rest of the juice.

Over very low heat:

Put approximately 4 tbsp oil in a frying pan and place the cashew nuts in it.

Fry the cashew nuts until it turns golden brown then remove and set aside.

Over medium heat:

Fry dried prawns until it turns golden brown then remove and set aside.

Fry shrimps for 1/2 min then remove and set aside.

Fry pineapple cubes for 2 minutes then remove and set aside.

Put butter in a wok and fry garlic until fragrant.

Add in ground turmeric that has been mixed with the lemon juice and cinnamon. Then stir.

Quickly stir in the washed uncooked rice until well combined.

Add in the salt and sugar and fry until all of the oil has been absorbed by the rice.

Move the rice from the wok to the rice cooker.

Add in the pineapple juice that has been set aside and enough water.

Cook the rice until done.

As soon as the rice is cooked, add in the fried dried prawns, shrimps, pineapple and cashew nuts over the rice then cover for 10 more minutes.

Mix the rice and the rest of the ingredients well.

Served warm garnished with fish floss and fried shallots.