TODDY PALM’S SEED PUDDING

Ingredients (Serves 4)

• 1 can (20 oz/1 lb 4 oz) of palm’s seed (sliced in syrup) 
• 1 can (14 oz/400 ml) of coconut milk 
• 2½ cups of half and half 
• 1 teaspoon of salt 
• 1 cup and 1 tablespoon of sugar 
• 1 cup sticky rice, washed and drained 
• ½ teaspoon of cornstarch 
• 1 teaspoon of vanilla

Procedures

1. Steam sticky rice about 18-20 minutes (medium heat). 
2. Pour 2 cups of half and half in a pot and bring it to a boil. Then add palm’s seed (include the syrup). Cook for 3-4 minutes (medium heat). 
3. Add ¾ can of coconut milk, 1 cup of sugar, ¾ teaspoon of salt, and steamed sticky rice. Stir until boiling. 
4. Add vanilla and taste. Top with coconut cream in individual serving bowls.

Coconut Cream

1. Mix ¼ can of coconut milk, ½ cup of half and half, ½ teaspoon of cornstarch, 1 tablespoon of sugar, and ¼ teaspoon of salt in a small saucepan. Bring it to a boil and stir for 2 minutes.
   

STIR-FRIED BEEF (Chhar Sach Ko Lok Lak)

 Ingredients (Serves 4)

• 1½ lbs of beef sirloin steaks, cut into 1-inch cubes 
• 4 hardboiled eggs, peeled and sliced 
• 2 heads butter lettuce, washed 
• 2 tomatoes, washed and sliced 
• 1 medium red onion, peeled and thinly sliced 
• 1 tablespoon of salted butter 
• 1½ teaspoons of ground black pepper 
• 1 teaspoon of chicken soup base mix 
• 1 tablespoon of oyster sauce 
• 2 teaspoons of soy sauce 
• 1 teaspoon of dark soy sauce 
• 2 teaspoons of vegetable oil 
• 2 teaspoons of cornstarch 
• 1 tablespoon of red wine 
• 2 teaspoons of honey 
• 5 cloves of garlic, chopped 
• 3 tablespoons of lime juice 
• ½ teaspoon of salt

Procedures

1. Marinate the beef with ½ teaspoon ground black pepper, oyster sauce, soy sauce, dark soy sauce, red wine, chicken soup base, honey, cornstarch, and vegetable oil. Refrigerate for 1 hour. 
2. Arrange butter lettuce, tomato, red onion, and sliced egg around a large dish, leaving the center for the stir-fried beef. 
3. Heat the butter in a large frying pan (high heat) and add garlic. Sauté the garlic and add the marinated beef. 
4. Stir-fry about 4-5 minutes and taste. 
5. Transfer to the arranged dish.

Dipping Sauce

1. Mix 1 teaspoon ground black pepper, salt, and lime juice together in a small bowl.
   

FRIED GOLDEN POMPANO FISH (Trey Chian Chourn)

Ingredients (Serves 4) 

• 1 golden pompano fish about 1½ lbs, cleaned, washed, and dried
• ¾ cup of water 
• 2½ tablespoons of vegetable oil 
• 2 tablespoons of salted soybean 
• 2 tablespoons of red wine vinegar 
• 2 teaspoons of sugar 
• ½ teaspoon of salt 
• ½ teaspoon of chicken soup base 
• 1 teaspoon of cornstarch 
• 2 inches ginger root, peeled and shredded 
• 4 cloves of garlic, chopped 
• 3 shallots, chopped 
• 3 fresh red chilies 
• 4 stalks of green onion, cut into 1½-inch length

Procedures

1. Sprinkle salt on both sides of the pompano fish. 
2. Heat the oil in a large frying pan and fry the fish 5-6 minutes each side over medium heat. Transfer to a large dish. 
3. Heat ½ tablespoon of oil in a saucepan and add garlic, shallot, and ginger. Stir for 1-2 minutes (medium heat). 
4. Add the water, salted soybean, vinegar, sugar, chicken soup base, and cornstarch. Then bring it to boil and add in chilies and green onion. 
5. Pour the sauce on the fried fish and serve.
   

SPICY SEAFOOD AND PINEAPPLE (Chhar Kroung Samot Chiamoy Mnourse)

 Ingredients (Serves 4)

• 1 package (1 lb) of carving squid 
• ½ lb of peeled shrimp 
• 1 20-oz can (1 lb, 4 oz) of pineapple chunks 
• 1 small red onion 
• 1 8-oz package of baby bella mushrooms 
• 1 tablespoon of vegetable oil 
• 2 teaspoons of crab paste 
• 2 teaspoons of chili garlic sauce 
• 2 teaspoons of oyster sauce 
• 2 teaspoons of sugar 
• 1 teaspoon of fish sauce 
• 1 teaspoon of chicken soup base mix 
• 2 teaspoons of cornstarch 
• 4 cloves of garlic, chopped 
• 3 shallots, chopped 
• 3 stalks green onion, cut 1½ inches in length

Procedures

1. Heat the oil in a large frying pan. Add garlic and shallot and sauté until brown (high heat). Then add shrimp, squid, crab paste, chicken soup base, oyster sauce, fish sauce, sugar, and chili garlic sauce. Stir for 3 minutes and transfer to a dish. 
2. Add in cornstarch and pineapple, including juice. Let it boil about 6-7 minutes, stirring occasionally. Then add mushrooms and red onion. Stir-fry for 3 minutes. 
3. Add shrimp, squid, and green onion. Give them a toss and taste. 
4. Transfer to a large dish and serve.
   

FRESH PRAWNS LIME SOUP (Samlor Jrourk Bangcong)

Ingredients (Serves 4) 

• 2¼ lbs of fresh large shrimp, cleaned and peeled 
• 8 cups of water 
• 2 tablespoons of chopped cilantro 
• 4 tablespoons of lime juice 
• 2 teaspoons of fish sauce 
• 1 teaspoon of chicken soup base mix 
• 2 teaspoons of salt 
• 2 scallions (green onion), chopped into small pieces 
• 1 stalk of lemon grass, cut into 3 pieces, about 15 inches per piece 
• 3 cloves of garlic, thickly sliced 
• 2 shallots, thickly sliced 
• 1 fresh red chili, thickly sliced

Procedures

1. Boil the water in a soup pot (high heat). Add lemon grass, garlic, and shallot and bring to a boil. Then, add the shrimp and boil about 2-3 minutes. 
2. Over medium heat, add salt, fish sauce, and chicken soup base, letting it boil for 2 minutes. 
3. Add lime juice and chili. Taste and transfer to a big bowl. Top with chopped scallion and cilantro.
   

STEAMED JICAMA ROOT ROLLS (Bor Bearc)

Ingredients (Serves 4) 

• 1 pre-packed (12 oz/340 g) salad roll wrapper 
• ½ lb of peeled shrimp 
• 4 Chinese sausages 
• 4 large eggs, beat well, fried, and cut into long, skinny slices 
• 1 jicama root (about 2 lbs), peeled, shredded, and steamed for 10 min. (medium heat) 
• 1 bulb of green lettuce, washed 
• 2 cups of fresh mint leaves 
• ½ cup of roasted peanut, crushed 
• ½ cup of hoisin sauce 
• ¼ cup of white vinegar 
• ¼ cup of water 
• 2 tablespoons of peanut butter 
• 2 teaspoons of chili garlic sauce 
• 1 teaspoon of vegetable oil 
• 4 cloves of garlic, finely chopped 
• 3 shallots, finely chopped

Procedures

1. Heat a little bit of vegetable oil in a frying pan over medium heat. Add shrimp and stir them about 2-3 minutes. Transfer the shrimp to a dish to cool down. Then, crush them. 
2. Put Chinese sausages in a small pan and add a little water. Cover the lid and cook them for 12-13 minutes over medium heat. Take them out and let them cool down. Then, thinly slice them. 
3. Dip one salad roll wrapper in a big bowl of warm water. Then, take the wrapper out and spread it on a large dish and add green leaf, mint, steamed jicama root, long, skinny sliced fried egg, shrimp, Chinese sausages, and crushed peanuts on top of the wrapper. Roll it the same way you roll a spring roll, except you do not need to use the egg to seal it. Water alone will do the job.

Dipping Sauce

Heat the oil in a small saucepot over medium heat and add garlic and shallot. Then, stir it about 1-2 minutes and add hoisin sauce, peanut butter, vinegar, water, and chili garlic sauce. Bring to a boil and taste. Dip the rolls into the sauce to enjoy.

PORK & SHRIMP SPRING ROLLS(Charyor)

  Ingredients (Serves 4) 

• ½ lb of peeled shrimp, washed and chopped into small pieces 
• 1 lb of lean ground pork 
• ½ cup of dried, shredded auricularia mushrooms, soaked in warm water for 30 min., rinsed, drained, and chopped into small pieces 
• 2 serving sizes of vermicelli (1.76 oz or 50 g), soaked in warm water for 30 min., rinsed, drained, and sliced into 1-inch pieces 
• 1½ bag (50 sheets, 250 g/8.8 oz) of TYJ Spring Roll Pastry 
• 2 medium onions, thinly diced 
• 5 cloves of garlic, finely chopped 
• 4 shallots, finely chopped 
• 1 teaspoon of sugar 
• ½ teaspoon of fine ground black pepper 
• 1 tablespoon of oyster sauce 
• 1 tablespoon of fish sauce 
• 1 teaspoon of chicken soup base mix 
• 3 eggs 
• 4 cups of vegetable oil

Procedures

1. In a big salad bowl, using a spatula or hands, finely mix all ingredients together (except 1 egg and oil) into a mixed meat topping. Refrigerate for an hour. 
2. When you feel the topping start to bind together, then it is ready. Then, get one sheet of TYJ spring roll pastry, putting it on a large plate, and add one teaspoon of mixed meat topping on the sheet. Fold the bottom of the pastry up and over the topping and gently press down. Fold two sides of the sheet and roll it. Continue rolling the spring roll forward towards the end of the pastry. Wet the end of the roll with egg to seal it (break 1 egg into a small bowl to use as sealant). Roll one by one until you finish all the sheets. Make sure to put the rolls on a flat plate. 
3. Turn on stove to medium heat and then heat 4 cups of oil in a deep frying pot. Drop the rolls into the hot oil and deep-fry them until golden (25 rolls at a time). Stir the rolls often so that they are cooked evenly. Drain the golden spring rolls onto a rack.
4. Transfer the rolls onto a large dish and serve. They taste best when they are still hot. You can eat the rolls with or without sauce. The simplest sauce can be a mixture of Asian chili sauce with hoisin sauce. Add a bit of fresh-squeezed lime juice to the sauce (taste to your liking) and serve.
   

TOFU AND OYSTER MUSHROOM SOUP

Ingredients (Serves 4) 

• ½ lb of ground pork 
• 1 package firm tofu (19 oz), cut into small cubes (to your liking) 1 package organic oyster mushrooms, washed and separated into small pieces (to your liking) 
• 6 cups of water 
• 1½ teaspoons of chicken soup base mix 
• 1½ teaspoons of salt 
• ¼ teaspoon of sugar 
• 2 teaspoons of sesame oil 
• 2 cloves of garlic, peeled and sliced 
• 2 stalks green onion, chopped 
• ¼ cup chopped cilantro 
• 1 inch ginger root

Procedures

1. Marinate ground pork with ½ teaspoon of salt, ground black pepper, sugar, ½ the chicken soup base, and sesame oil. Roll the mixture into small pork balls and refrigerate. 
2. Boil water in a soup pot, and add garlic, ginger, one teaspoon of salt, the remaining chicken soup base, and pork balls. Let it boil for 5-6 minutes (high heat). 
3. Add tofu and cook about 4-5 minutes. Then add mushrooms and cook for 3 minutes. Taste and top with green onion and cilantro. 

HOT STEWED CATFISH STEAKS

 Ingredients (Serves 4) 

• 1½ lbs of catfish steaks, washed with salt
• ¼ cup of water 
• 2 tablespoons of honey 
• 1 tablespoon of vegetable oil 
• 1 tablespoon of soy sauce 
• 1 teaspoon of fish sauce 
• 1 teaspoon of chicken soup base mix 
• 1 teaspoon of fine ground black pepper 
• 6 cloves of garlic, chopped 
• 3 shallots, chopped 
• 2 fresh red chilies, thickly sliced 
• 5 stalks of green onion, sliced 1 inch in length

Procedures

1. Heat the oil in a medium pot (medium heat).  
2. Add garlic and shallots and stir for about 2 minutes. 
3. Pour the honey in and stir until the honey turns yellow. Add soy sauce, fish sauce, black pepper, and chicken soup base (low heat). 
4. Add fish and turn each side back and forth for 2 minutes. 
5. Put the water into the pot (medium heat). Stew for about 25 minutes to 30 minutes. 
6. Add red chili and green onion. Taste and serve hot.
   

SALTED SHRIMP AND PORK

 Ingredients (Serves 4) 

• 1 lb raw shrimp
• 1¼ lb of picnic pork, thinly sliced, about 2 inches in length 
• 1 tablespoon of vegetable oil 
• 1 tablespoon of sugar 
• ½ teaspoon of salt 
• 1 teaspoon of chicken soup base mix 
• 1 teaspoon of ground black pepper 
• 1 teaspoon of oyster sauce 
• 1 teaspoon of soy sauce 
• ½ teaspoon of black soy sauce 
• ¼ teaspoon of cinnamon powder 
• 6 cloves of garlic, chopped 
• 4 shallots, chopped

Procedures

1. Heat the oil in a frying pan and sauté garlic and shallot until brown. Add the pork (high heat), frying about 6-7 minutes. With medium heat, add all ingredients and stir-fry for 5-6 minutes.
2. Taste and transfer to a dish. Can be served with vegetable.
   

CHICKEN CURRY

Ingredients (Serves 4) 

• 2 lbs of skinless chicken breasts, thickly sliced, ½-inch pieces
• 1 can of Aroy-D coconut milk, 14 oz (400 ml) 
• 2 large white potatoes, cut into 1-inch cubes 
• 1 large onion, diced into small pieces 
• 2 cups of milk 
• 8 cloves of garlic, finely chopped 
• 6 shallots, finely chopped 
• 2 tablespoons of vegetable oil 
• 4 tablespoons of chopped lemon grass 
• 8 kaffir leaves, thinly sliced 
• 1½ tablespoons of red chili powder 
• 1 teaspoon of salt 
• 2 tablespoons of sugar 
• 1 teaspoon of chicken soup base mix 
• 1 tablespoon of fish sauce 
• 3 tablespoons of curry powder

Procedures

1. Put the lemon grass and kaffir leaves in a spice grinder. Grind them until smooth, like a paste. 
2. Heat the oil in a pot (medium heat) and add garlic and shallot, stirring them until brown. Then, add the lemon grass and kaffir leaves paste, chili powder, and curry powder into a pot. Stir the mixture for 2 minutes. 
3. Add chicken, onion, and salt, stirring them for 5 minutes. Add sugar, fish sauce, chicken soup base, and coconut milk. Then, add milk and bring it to a boil. 
4. Cover the pot and slowly cook for 15 minutes to 17 minutes (slow heat) more. Taste and serve hot.
   

GROUND COD FILLET PANCAKE

 Ingredients (Serves 4) 

• 1¼ lbs of cod fillet, cut into thick pieces 
• 3 tablespoons of vegetable oil 
• 5 tablespoons of chopped lemon grass 
• 1 tablespoon of cornstarch 
• ½ teaspoon of baking powder 
• ½ teaspoon of turmeric powder 
• ½ teaspoon of salt 
• 1 teaspoon of fish sauce 
• 1 teaspoon of chicken soup base mix 
• 1 teaspoon of crushed red pepper 
• 8 kaffir leaves, washed and chopped 
• 6 cloves of garlic, peeled 
• 4 shallots, peeled

Procedures

1. Put all ingredients in the food processor (except 2 tablespoons oil) and process them until smooth. 
2. Refrigerate the mixture about 2-3 hours. 
3. Heat 2 tablespoons oil in a large frying pan (medium low heat). With a spoon and hands, take a small amount of the mixture and form it into a small, thin hamburger-like patty. Then, fry patties for 5-6 minutes each side.
   

STIR-FRIED BEEF WITH LEMON GRASS

Ingredients (Serves 4) 

• 2 lbs of lean beef, thinly sliced 2 inches long
• 1 small red and 1 small green bell pepper, thickly sliced 
• 1 medium onion, thickly sliced 
• 2 tablespoons of vegetable oil 
• 1 tablespoon of oyster sauce 
• 1 tablespoon of fish sauce 
• 1 tablespoon of sugar 
• 1 teaspoon of crushed red pepper 
• 1 teaspoon of chicken soup base mix 
• ¼ teaspoon of turmeric powder 
• ¼ cup of roasted peanuts, crushed 
• 5 cloves of garlic, finely chopped 
• 3 shallots, thinly chopped 
• 6 kaffir leaves, thinly sliced 
• 1 inch galangal root, thinly chopped 
• 3 tablespoons of thinly chopped lemon grass

Procedures

1. Put lemon grass, kaffir leaves, and chopped galangal root in a spice grinder. Grind until smooth. 
2. 2. Heat the oil in a large frying pan. Add garlic, shallot, and ground lemon grass mixture. Stir it for 2-3 minutes (medium heat). 
3. Add turmeric powder, sugar, chicken soup, oyster sauce, fish sauce, and crushed red pepper. 
4. Add the beef and turn the heat to high. Stir-fry them all together for about 3-4 minutes. 
5. Add red and green bell pepper and onion; then let it cook for 1 minute. 
6. Transfer to a large dish, top with crushed peanuts, and serve.
   

STIR-FRIED SHRIMP AND SWEET PEAS

 Ingredients (Serves 4) 

• 1/2 lb of peeled shrimp
• 1 lb of sweet snap peas, peeled out of the hard stems on both sides and washed 
• 5 medium dried Shiitake mushrooms, soaked in hot water for 1 hour, rinsed and thickly cut 
• 3 tablespoons of water 
• 1 teaspoon of cornstarch 
• 2 tablespoons of vegetable oil 
• 1 tablespoon of hoisin sauce 
• 1 teaspoon of oyster sauce 
• 1 teaspoon of hot chili sauce 
• ½ teaspoon of chicken soup base mix 
• 4 cloves of garlic, chopped 
• 2 shallots, chopped

Procedures

1. Mix cornstarch and water in a small bowl. 
2. Heat the oil in a frying pan. Add garlic, shallot, and mushroom and stir for 3 minutes (high heat).
3. Add shrimp (medium heat), oyster sauce, hoisin sauce, hot chili sauce, chicken soup base, and mixed cornstarch into the pan. Stir-fry for 4 minutes. 
4. Add sweet peas and cook for 2 minutes. Taste and transfer to a large dish to serve.
   

SPICY SQUID SALAD

 Ingredients (Serves 4)

• 2 packs of squid (1 lb), washed and drained 
• 2 small carrots, peeled and shredded 
• 3 stalks of celery, washed and shredded 
• 5 tablespoons of lime juice 
• 2 tablespoons of fish sauce 
• 2 tablespoons of sugar 
• 1 stalk of lemon grass, thinly sliced 
• 1 cup of mint 
• ¼ teaspoon of salt 
• 4 fresh red chilies, chopped 
• 4 cloves of garlic, finely chopped 
• 3 shallots, thinly sliced

Procedures

1. Fill a medium pot halfway with water and bring to a boil over high heat. Add squid and cook for about 3-4 minutes. Transfer to a big salad bowl to cool it down. 
2. Mix fish sauce, sugar, lime juice, chili, garlic, and shallot in a small bowl. 
3. Then, pour the sauce on the squid and give a toss. Add lemon grass, carrot, celery, and mint, giving them a toss. 
4. Sprinkle with salt and taste. 
5. Transfer to a large dish and serve.
   

UDON NOODLES AND EGGS STIR-FRY

Ingredients (Serves 4)

• 3 bags of Udon noodles (200 g/7 oz), separate the noodles 
• 8 eggs 
• 2 tablespoons of vegetable oil 
• ¾ lb of bean sprouts 
• ¼ lb of chives, rinsed and cut 1½ inches in length 
• 1 tablespoon of oyster sauce 
• 1 tablespoon of red wine vinegar 
• 2 teaspoons of soy sauce 
• 2 teaspoons of hot chili sauce

Procedures

1. Heat 1 tablespoon of oil in a large frying pan (medium heat). Fry the eggs and remove to a large dish. 
2. Add 1 tablespoon of oil to the pan (high heat). Add the Udon noodles and stir-fry for 2-3 minutes. 
3. Pour in red wine vinegar, oyster sauce, and soy sauce. 
4. Add bean sprouts, chives, and hot chili sauce. Toss and transfer to 4 dishes. 
5. Top each dish with 2 fried eggs and serve.
   

PORK SPARE RIBS WITH PASTA SOUP

Ingredients (Serves 4) 

• 2 lbs of pork spare ribs, cut into small pieces; separate the ribs and wash 
• ½ package (500 g/17.6 oz) of pasta (any desired type), cooked about 10-11 min. and drained 
• 1 cup of sweet baby peas 
• 3 stalks of celery, diced into small pieces 
• 2 small carrots, peeled and diced into small pieces 
• 12 cups of water 
• 1 small onion, peeled and diced 
• 1 tablespoon of vegetable oil 
• 2 teaspoons of chicken soup base mix 
• 2½ teaspoons of salt 
• 1 teaspoon of sugar 
• ¼ teaspoon of ground black pepper 
• 1 inch of ginger root, peeled and cut into half 1 teaspoon of fish sauce 
• ½ cup of chopped cilantro 
• 2 stalks of green onion, chopped 
• 8 cloves of garlic, chopped

Procedures

1. Pour 8 cups of water in a medium pot and bring it to a boil. Add spare ribs and bring to a boil again (high heat). Take the ribs out and rinse under cold water. 
2. In another pot pour in 12 cups of water and bring it to a boil. Then, add spare ribs, carrot, celery, salt, ginger, and onion. Bring to a boil for 7 minutes and cover. Slow-cook about 20 minutes and add sugar, pepper, fish sauce, peas, and chicken soup base. Cook for another 15-20 minutes. 
3. Add pasta and season to your liking. 
4. Heat the oil in a small saucepan and brown the garlic. Transfer to a small bowl and set it aside.
5. Top individual bowls with green onion, cilantro and brown garlic. Serve.
   

SPICY BEEF SALAD

Ingredients (Serves 4)

• 1 lb of beef fillet, thinly sliced, 1½ inches in length 
• 1½ lbs of beef omasum tripe, cooked in boiling water for 4-5 minutes and thickly sliced (¼”) 
• 2 bunches of vermicelli (1.76 oz bean thread), dropped in hot oil and removed right away 
• 1/3 cup of lime juice 
• 1 head green leaf lettuce, washed and drained 
• 3 small bell peppers, about 1 lb (green, orange, and yellow), seeded and sliced 
• 1 small onion, thinly sliced 
• 2 tablespoons of fish sauce 
• ½ teaspoon of salt 
• 1 teaspoon of chicken soup base mix 
• 2 teaspoons of sugar 
• 8 kaffir leaves, thinly sliced 
• 1-inch galangal root, finely chopped 
• 1 stalk lemon grass about 12 inches, thinly sliced and chopped 

• 2 red and 5 green fresh chilies 
• 6 cloves of garlic 
• 5 shallots 
• 1 cup of mint or basil

Procedures

1. Roast garlic, shallots, and chilies in oven for 20 minutes at 350°F until golden brown. Remove, peel, and crush in a mortar. 
2. Marinate the beef with salt and half the lime juice; refrigerate for 2-3 hours. 
3. Squeeze the juice from the beef (by hand) into a small saucepan. Add fish sauce, chicken soup base, sugar, and crushed garlic, shallot, and chilies. Bring it to boil. 
4. In a big salad bowl with the beef in it, add the hot sauce and stir. Add beef omasum tripe, lemon grass, kaffir leaves, galangal, and lime juice and toss. Then add sliced onion, peppers, and mint and give them a toss. 
5. Arrange a dish with green leaves at the bottom and vermicelli. Top with beef salad and serve.
   

CATFISH STEAK SOUR SOUP

Ingredients (Serves 4) 

• 2 lbs of catfish steaks, washed with salt, cleaned, and let dry 
• 5 cups of water 
• ½ can of pineapple chunks, 4 oz, 567 g (including the juice) 
• 15 medium cherry tomatoes 
• 1½ cups of bean spout 
• ¼ cup of Asian basil, chopped into small pieces 
• 2 tablespoons of vegetable oil 
• 1 tablespoon of fish sauce 
• 3 tablespoons of sugar 
• 2 fresh red chilies, sliced 
• 4 teaspoons of tamarind soup base mix 
• 1½ teaspoons of chicken soup base mix 
• 6 cloves of garlic, finely chopped

Procedures

1. Heat the oil in a medium frying pan. Add garlic and stir until golden (high heat). 
2. Take out the golden garlic and transfer to a small bowl. 
3. Fry the fish in the just-used frying pan for 2 minutes each side (medium heat). Transfer the fish to a large dish. 
4. Pour 5 cups of water into a medium soup pot to boil. 
5. Add pineapple to the boiling water and cook for about 10 minutes (medium heat). 
6. Add sugar, soup base, tamarind, fish sauce, and tomatoes, and taste it while it is boiling. 
7. Add the fried fish, bean sprout, fresh red chilies, golden garlic, and mint.  Serve the soup in a hot pot or big bowl.