This is one of our all time favourite lunch. Nasi tomato with ayam masak merah and mixed vegetables. I especially couldn't get enough of this when I was younger, those days when mum used to cook more of this cos she knows I loved it so much.
I thought this was difficult or tedious to prepare and cook. I see the way my mum cooks and I just go "I don't think I can make the same one..." Yeah, I can't cook exactly the way mum cooks, but I can surely come up with something similar.
Tomato rice has a very unique, rich flavor. It's the blend of tomatoes, herbs, spices and some raisins and almonds.. all in one pot. As for the chicken, it can be almost any type of chicken dish to enjoy with tomato rice. It can also be with beef or just veges only.. I like my chicken to be spicy, which is complimentary to the rich flavour of the rice.
This is a very simple recipe, I made it for the first time in ages, and it tastes good to me. Well, I thought I put too much tomato paste. But, hubby loved it so much that he finished 2 plates of the rice. And guess what? He hates tomatoes. Ah well. They say a way to a men's heart is through his tummy. I believe that. ;-)
:: Recipe ::
2 cups basmati (or any type ) rice
1 cup tomato paste
1 cup water
1 small cinnamon stick
2 cardamon pods
1 pandan leaf (screwpine)
some curry leaves
*2 tablespoon blended mix of red onion/ginger/garlic
1 tablespoon ghee (optional)
3 tablespoon olive oil
1 tablespoon plain yogurt
1/3 cup raisins
1/3 cup whole almonds
pinch of salt
* chop about 1 red onion, 1 inch fresh ginger and 3 garlic in a blender/food processor until smooth. Can be kept frozen for a few weeks. Can be used to make curries, briyani and more.
1. Heat a pan with ghee and oil. Throw in cardamon, cinnamon and cloves until they start cracing. Add the blended ingredients and curry leaves and stir until aromatic.
2. Reduce heat and add tomato puree, stirring.
3. Transfer to rice cooker, add in rice, water, salt, and yogurt. Place the pandan leaf in the cooker. Let it cook halfway and then finally, add raisins and almonds.
4. Check your rice to see if the water level is enough. If it's too dry, add in a litle bit of water and stir.
1/2 a chicken, cut into 8-10 pieces
1 green chilli, sliced
1/2 red onion, sliced
1 clove garlic, chopped
1/2 cup plain yogurt
1/2 cup tomato paste
1 tablespoon red chilli paste
1/2 cup water
pinch of salt
1. Precook the chicken by frying them in a non-stick pan, turning sides until 3/4 cooked. Put aside.
2. Heat up a wok with some oil. Fry the onions and garlic and add chilli paste, stirring.
3. Add tomato sauce and yogurt and some water. Throw in the cooked chicken pieces, covering them with the sauce.
4. add green chillis and salt. Combine well and let sauce thicken, about 2 minutes.
5. Serve hot with tomato rice.