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Ingredients  2 cups water  1 cup cooked Thai jasmine rice  1 cup thinly sliced Chinese celery (including the leaves), or spring onion half teaspoon preserved cabbage 2 tablespoons fish sauce  1 tablespoon Maggi seasoning  1 tablespoon garlic, thinly sliced  Shiitake mushrooms, sliced (optional) 1 teaspoon Thai pepper powder fried garlic to taste, and a half teaspoon of salted radish always adds a nice taste You also need 4 large (8 to the pound) shrimp, or half a pound of smaller ones, shelled, deveined, and butterflied, or half a pound of other flavor ingredient.  Method  In a very small amount of oil saute the garlic until golden brown and beginning to crisp up. Pour in the water, and bring to the boil. Next add the celery, Maggi sauce, and fish sauce and pepper powder, and stir until it boils again. Now add the rice, preserved cabbage, shiitake, and return to the boil, continuing to simmer, stirring occasionally.  Now add the shrimp, and cook until they turn pink.  Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander/cilantro leaves, we like to add a few thin slices of fresh ginger also (see picture below). It is also popular to serve a small dish of moo yong dried pork on the side with this soup.

Grilling really brings out the sweetness in the pineapple.

1 pineapple, cored and cut into 1/2-inch slices 1/2 cup dark brown sugar 1/4 cup dark rum 3 tablespoons butter

1. Lightly spray a grill and heat until hot. Place pineapple slices on the grill and allow to cook 3-4 minutes on each side. (When it is time to flip, you should see caramelized grill marks on the slice.) 2. Meanwhile, in a small saucepan, bring the butter, rum and sugar to almost a full boil. Reduce heat and simmer until the mixture is slightly thick and can coat the back of a spoon, about 10 minutes. Whisk occasionally to insure that it doesn't separate. Spoon sauce over pineapple and serve warm.