Nasi tomato – rice cooked with tomato sauce or paste, milk, dried spices, and a sautéed rempah base of garlic, onions, ginger. Nasi tomato is often paired with ayam masak merah
for Rice:
3 cups of rice (preferred basmati rice) – wash
2 cm ginger, slice in big piece
2 cinnamon stick *
2 cloves *
2 aniseed *
5 cloves of garlic, chopped
1 cup of milk
2 cups of plain water
2 big tomato cut into small cubes
1 big onion cut into small pieces
2 tablespoons of tomato sauce
5-6 tablespoons of tomato puree (not in picture)
2 tablespoons of butter or ghee
for chicken:
1 medium sized chicken cut into big pieces
1 can of tomato puree
1/2 cup of tomato sauce
2 big tablespoons of dry chilli paste (chilli bo) (can be substitute with 10 dry chilli soaked and blend with herbs below)
2 big tomatoes cut into small cubes
1 lemon grass
3 cm long of ginger
10 shallots
5 cloves of garlics
1 big onion
3 tablespoons of cooking oil
Instrucrtion:
In a pan, melt the butter and saute aniseed, cinnamon stick, cloves, garlic and chopped onion until fragrant. Add the chopped tomatoes followed by the washed rice. Add the tomato puree and tomato sauce. Stir fry a few minutes until all the aroma were well incorporated. Transfer to the rice cooker. Add 1 cup of milk and 2 cups of plain water. Add seasonings of your choice (salt to taste and sugar). Stir and cook in the rice cooker . Fluff the rice before serving and garnish with additional chopped deep fried shallots and Chinese celery. (Note: This is on the assumption that 1 cup of rice requires 1 cup of liquid. You have to refer to your rice packaging instruction for rice cooking instruction. If you are unsure, for 3 cups of rice, use 2.5 cups of water to avoid mash rice. The tomato rice should be soft but grainy)
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