1. Heat wok with 2 tbsp oil and saute prawns and chicken meat until cooked. Add eggs and combine well. Mix in rice; add seasoning and blend well. Gradually drip in remaining oil.
2. Lastly, add pineapple and blend well. Add the chilli and chopped spring onions and coriander. Dish out and serve either in a pineapple boat or on individual serving plates.

• 4 bowls cooked rice
• 2 boiled lotus leave

• 150 gm meat
• 150 gm prawns
• 50 gm dried shrimp
• 5 cooked mushroom diced
• 2 sausages

• 2 tsp abalone sauce
• 2 tsp soya sauce
• 1 tsp chicken powder
• Pepper to taste

1. Heat 2 tsp oil in wok, stir fry (B) until cooked, add in rice and stir fry until fragrant.
2. Put rice on lotus leaves wrap up and tie up with string.
3. Put into steamer and steam fro 15 minutes.

Seasoning :

• 1 ½ tablespoons light soya sauce
• 1 tablespoon dark soya sauce
• 1/3 teaspoon of white pepper powder
• 1 teaspoon salt

Directions :

1. Fry shallots in oil till golden brown. Remove fried shallots and set aside. Remove oil separately into a bowl.
2. Bring a pot of water to boil and add belly pork. As the water starts reboiling, remove scum from surface till no more scum appears. Remove pork and allow to cool. Cut the pork into small pieces (just like the mushroom strips), retaining the fat.
3. Heat up 2 tablespoons of the shallot oil. Add pre-soaked mushrooms and stir fry for 2 minutes. Add pre-soaked dried prawns. Continue stir-frying for another 2 minutes or so till aromatic.
4. Add belly pork strips and stir well for about 2 minutes. Next, add pumpkin and continue stirring for another 2 minutes. Add a little shallot oil if combined ingredients are drying up.
5. Add pre-soaked rice followed by seasoning and stir till ingredients are mixed well.
6. Remove combined ingredients and place into a rice cooker. Add the water previously used to soak mushrooms and dried prawns to cover the rice mixture completely with about 1 cm above the surface of the rice. Switch on the rice cooker and allow it to cook till done.
7. If you are cooking in the pot / wok, add water to cover the rice mixture, reduce heat to low, cover and allow it to cook slowly, stirring occasionally to prevent burning. Cook till rice is fully cooked.
8. Serve with a sprinkle of fried shallots.

• 2 cups rice, washed and drained
• 250g yam, cubed
• 3 to 4 tbsp oil
• 4 shallots, sliced
• 3 dried mushrooms, soaked and finely chopped
• 25g dried prawns, washed and drained

• 1 tbsp oyster sauce
• 1 tbsp light soya sauce
• 1 tbsp sesame oil
• 1/2 cube chicken stock
• 1/2 tsp sugar or to taste
• 3 cups water
• 2 pandan leaves, knotted

1. Heat oil in a wok and lightly brown the shallots. Remove the shallot crisps and drain well. Leave aside.
2. Add dried prawns and saute until fragrant. Stir-fry yam and mushrooms. Add rice and seasoning. Stir-fry well.
3. Dish rice mixture into an electric rice cooker. Add water and pandan leaves and cook rice as usual. Stand rice in cooker for 10 to 15 minutes before dishing out to serve.
4. Serve rice with a sprinkling of shallot crisps, chopped spring onions and coriander.