Prepare the pineapple:
Cut off the peel, carve deep to remove the eyes, then scrape and cut the flesh into small bite-sized chunks. Set aside.

Prepare Nam Pla Prik (Chili Fish Sauce):
Slice prik jinda and prik kee noo, lightly crush garlic, add to a small bowl. Squeeze lime juice and mix with 2 tbsp fish sauce. Set aside.

Cook the Oats:
Rinse 1 cup of McGarrett oats thoroughly. Cook using 2 parts water to 1 part oats until soft.

Cook the Oats:
Measure 1 cup of McGarrett oats. Rinse thoroughly like rice. Use a 2:1 water-to-oats ratio and cook until soft.

Make the Nam Budu Sauce (Southern Fermented Fish Sauce):

• Smash garlic, shallots, and galangal.
• Add 1 cup of nam budu to a pot over medium heat.
• Add the smashed lemongrass, garlic, shallots, kaffir lime leaves, and galangal.
• Add 1 cup water, 3 ladles palm sugar, and 6 tbsp tamarind paste.
• Bring to a boil, then remove all herbs. Lower to a gentle simmer and continue cooking for 1 hour.

Prepare the Oats:
Rinse 1 cup of McGarrett oats thoroughly. Cook using 2 parts water to 1 part oats until soft.

Boil the Eggs:
Place duck eggs into fully boiling water. Boil for 8 minutes. Remove and set aside.

Cook the Oats:
Measure 1 cup of McGarrett oats. Rinse like regular rice. Use a water-to-oat ratio of 2:1 and cook until soft.