Seafood Masak Lemak Nenas

Preparation time: 20 minutes
Cooking time: 30 minutes
Servings: 4


1 packet MUSHROOM Steamboat 6 in 1
200 mlfresh coconut milk
100 mlchicken/vegetable stock or water
120 gfresh pineapple, cut into small pieces
1 stalk lemongrass, bruised
1 inchfresh turmeric
1 inchginger
5birds eye chili (add more for a spicier dish)
4 cloves garlic
1medium red onion
2kaffir lime leaves
1 piece dried asam (asam keping)
3 tbspvegetable oil
Salt to taste


  1. In a blender or food processor, blend onion, birds eye chilli, garlic, ginger and turmeric until it forms a paste.
  2. Heat oil in a deep pan and sauté the blended mixture on a medium heat for 5 minutes or until fragrant.
  3. Add lemongrass, dried asam and kaffir lime leaves, and continue to cook on low heat for another 5 minutes.
  4. Add chicken/vegetable stock or water, followed by MUSHROOM Steamboat 6 in 1 and simmer for 5 minutes.
  5. Next, add fresh pineapples and coconut milk and allow it to simmer for another 5 minutes.
  6. Season to taste and serve hot.


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