Macaroni Crab Salad recipe

200g DEL MONTE elbow macaroni
2 cups water
1/4 kilo kani* or crab sticks, sliced
1 can 439g DEL MONTE pineapple tidbits, drained, reserve syrup
2 stalks celery, diced
1 large singkamas, cubed
1 tbsp white onion, chopped
1 cup mayo
1/4 cup cheese, coarsely grated
1/2 tsp fine salt
1/8 tsp pepper

Boil water, reserved pineapple syrup and 1/2 tsp fine salt or 1/2 tbsp rock salt. Add macaroni and simmer until cooked. Drain. Cool. Mix with the other ingredients. Chill

12 servings

*You may also use 600g medium shrimps (cooked, peeled then sliced)