Ingredients: Fresh fish (can be substituted with chicken or shrimp) 15 pieces of dried red chili, boiled 4 cloves of garlic 8 cloves of shallots 1 thumb-sized piece of ginger 1/2 packet of shrimp paste 3 candlenuts 1 piece of ripe pineapple 4 pieces of okra 1 stalk of lemongrass 1 thumb-sized piece of galangal 2 pieces of lime leaves

Grind dried red chili, garlic, shallots, ginger, shrimp paste, and candlenuts. Heat cooking oil, sauté the ground spices until fragrant and cooked. Add lemongrass, galangal, kaffir lime leaves, bay leaves, and tamarind. Sauté briefly until fragrant. Pour water and add pineapple chunks. Cook until the pineapple is slightly tender. Add cleaned and chopped fish. Cook until the fish is cooked.

"Dear Dream friends, you can adjust the level of spiciness by the amount of red chili used. If you want the sour and spicy broth to be thicker, you can add a little coconut milk. You can also add other vegetables such as tomatoes, young corn, or long beans. This Malay sour and spicy dish is more delicious when eaten with shrimp paste sambal and raw vegetables. Source: Diadona."