Pineapple Prawn Soup (黄梨虾汤）

Ingredients:

Chicken bones               800 g
Medium prawn              500 g
Squids                           200 g
Dried Asam                    4 pcs
Galangal                         4 pcs
Small chili                       5 pcs
Big chili                          3 pcs
Tomato                          3 pcs
Can pineapple                1 can
Basil leaf ( daun selasih)  10 pcs
Water                             10 bowls

Seasonings:

2 tsp   Kelantanese fish sauce a.k.a. budu
1 tbsp sugar

Method:

1.  Scald chicken bone in boiling water, remove and rinse.
2.  Remove prawns head and shell, keep tail.  Rinse well and wipe dry.
3.  Clean squids, cut lines on it and cut into pieces.
4.  Marinate prawns and squids with seasonings.
5.  Peel galangal and shred.
6.  Rinse small chili and smash.
7. Clean tomatoes and cut into four.
8.  Boil a pot of water, add chicken bones over medium eat for 30 minutes.
9.  Add galangal, small chili and big chili.
10.  Open a can of pineapple, with the juice, pour in the whole can.
11.  Add in the asam.
12.  Reduce heat to low fire and boil for another hour.
13.  Remove all chicken bones. Add in the prawns and squids.
14.  Boil for 3 minutes.  Off the fire. Add in the basil leaves.
15.  Stir well and serve.