Tuesday, 25 November 2008

Tomato Rice

This is a one-pot-dish or "yat wok soak" in Cantonese. A quick meal for anyone who doesn't have time to prepare dinner for their family.

2 tomatoes, chopped
1 onion, sliced
3 cloves of garlic, minced
3 shallots, sliced
1 stick of cinnamon
2-3 cloves
3 cardamon seeds
1 small piece of young ginger, make into paste/grind/sliced/pat it flat
1 tsp bryiani rice spices/curry powder/turmeric powder
1 cup of milk
1 knot of pandan leaves
2 stalk of lemon grass
2 tbsp grapeseed oil/olive oil (instead of butter or ghee for a healthier option)
2 cups of long grain rice, washed and drained
1 tsp salt (according to taste)

1. Heat up the oil, fry onion till soft.
2. Add shallots, garlic, chopped tomatoes and all the spices (except for the powder) till fragrant.
3. Add the rice in and stir for 2 minutes
4. Pour into the rice cooker.
5. Pour the milk in and add enough water to cover the rice.
6. Add in the spice powder and salt.
7. Don't forget the pandan leaves(you can fry together with the rice and then put right away into the cooker) and finally push the Cook button.

Step-by-step guide:
Get ready all the ingredients. Clockwise from top
Chopped tomatoes
Sliced shallots, minced garlic and ginger paste
Sliced onions
Lemon grass (all herbs from my backyard, limited space so it is very 'slim') , cloves(bunga cengkih), cinnamon stick and cardamon seeds
Pandan leaves(in the centre)

Saute onion first. Fgarlic and shallots first

Add in tomatoes, lemon grass and other herbs and spice.

Add rice and continue to stir-fry for 5 min

Pour all the ingredients into the rice cooker, add milk and enough water and salt according to taste

Wanna try some?


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