Preparation time: 20 minutes
Cooking time: 30 minutes
Servings: 4
Ingredients
| 1 packet | MUSHROOM Steamboat 6 in 1 |
|---|---|
| 200 ml | fresh coconut milk |
| 100 ml | chicken/vegetable stock or water |
| 120 g | fresh pineapple, cut into small pieces |
| 1 stalk | lemongrass, bruised |
| 1 inch | fresh turmeric |
| 1 inch | ginger |
| 5 | birds eye chili (add more for a spicier dish) |
| 4 cloves | garlic |
| 1 | medium red onion |
| 2 | kaffir lime leaves |
| 1 piece | dried asam (asam keping) |
| 3 tbsp | vegetable oil |
| Salt to taste |
Method
- In a blender or food processor, blend onion, birds eye chilli, garlic, ginger and turmeric until it forms a paste.
- Heat oil in a deep pan and sauté the blended mixture on a medium heat for 5 minutes or until fragrant.
- Add lemongrass, dried asam and kaffir lime leaves, and continue to cook on low heat for another 5 minutes.
- Add chicken/vegetable stock or water, followed by MUSHROOM Steamboat 6 in 1 and simmer for 5 minutes.
- Next, add fresh pineapples and coconut milk and allow it to simmer for another 5 minutes.
- Season to taste and serve hot.
To find out more about MUSHROOM products and where to purchase, click here.
