Prawns Pineapple Rice

There were many recipes tried in the past few months. Some I've taken the the extra step snapping pictures of, some not. However, today we experienced a scorching and sweltering maximum of 43C (hottest in 5 years!!) So, lots of cool cut fresh fruits, water and looks like this preggie lady ain't goin anywhere today!

I made this today after scouting around for some new recipes. Taken from here but I've changed the recipe quite a bit to suit my taste :P

Here's my version
Ingredients:
(A)
2 tbsp butter (or olive oil)
1 tsp ground chillies (cili boh or sambal oelek)
1 tsp tomyam paste (or tomyam cube)
1 onion - thinly sliced
3 cloves garlic - minced
1 celery stalk - sliced
1 stalk lemongrass - sliced or bruise the bulb end
2 kaffir lime leaves - sliced
a splash of fish sauce
1/2 tsp turmeric powder
salt to taste
a quarter of pineapple - diced (you may use the tinned version)
3 cups rice
4 cups water

(B)
200gm peeled prawns
1 diced tomato
2 tbsp fresh chopped coriander
2 tbsp fresh chopped parsley
sliced chillies - if you like it spicy

How to make:
Saute ground chillies, tomyam paste, onions and garlic til fragrant. Add celery slices, lemongrass and kaffir lime leaves. The smell shall fill your kitchen by now :) Splash in some fish sauce, turmeric powder, salt and pineapples. Tip in your rice and ensure they are well incorporated and coated.

Transfer rice into your rice cooker and add 4 cups water (or as you normally would in your rice cooker). Keep an eye on it, as soon your rice has absorbed most of the liquid, stir in ingredients B and keep the lid on til ready to serve ;)

Enjoy!