Instructions: DISSOLVE the tom yam cube in the hot water and set aside to cool. Once it is cooled, mix in the tomato and chilli sauce, sugar and cornstarch. Set aside.

Cut about 10 pineapple cubes into halves.

Mix the ground beef with the beef bouillon/stock cube thoroughly. Divide into 18 to 20 balls, depending on how large you want them to be.

Insert the halved pineapple cubes into the balls and coat lightly with flour.

Deep fry the beef balls till golden brown and drain on absorbent paper.

Using 1 tablespoon oil, fry the shallot, garlic, coriander root and bird-eye chilli till fragrant.

Pour in the gravy mix and add the remaining pineapple cubes together with the beef balls. Bring to a boil, making sure all the beef balls are well coated with the sauce.

Note: Buy a large can of pineapple cubes as you can add the remainder into the sauce.

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