Nasi Ayam Tomato (Tomato Chicken Rice Malaysian Style)

Whenever I cook, I try recollect food that I’ve eaten when I was a child. Be it food that my mum used to cook, food that I eat at my school canteen; I spend my time searching for authentic recipes online so that I can try to remake them in my own way. I admit they are not exactly close to what I’ve eaten before  nevertheless I’m quite happy to be able to share my story and my cooking with my other half.

Ingredients for Tomato Rice:

  • 1 cup basmati rice
  • 2 tomatoes, diced
  • 1 cup of water – I put
  • 1/2 cup milk
  • 3 tablespoons tomato sauce
  • 1 1/2 tablespoons of tomato puree
  • 1 tablespoon butter or ghee

Dry Ingredients

  • 1 cinnamon stick (about 2cm)
  • 2 star anise
  • 2 small cardamom seed
  • 2 cloves garlic, minced
  • 1/4 capsicum, diced
  • 1/4 onion, minced

Steps for Making the Tomato Rice:

  1. Wash the rice. Soak for 5-10 minutes. Drain the water.
  2. Heat butter ghee. Stir in the all Dry ingredients until fragrant.
  3. Stir in the rice. Stir briefly in 1-2 minutes. Then, add the tomatoes, tomato puree, tomato sauce, fresh milk and a little salt.
  4. Put all the rice into the rice cooker and add the water.
  5. Top the rice with fried shallots when it’s ready to be served.
Ingredients for Ayam Masak Merah (Red-Cooked Tomato Sauce Chicken)
  • 4 drumsticks
  • pinch of salt and pepper
  • 1 tablespoon turmeric powder
  • 1 cm ginger, minced
  • 2 cloves garlic, minced
  • 1 onion , diced
  • 1 tomato, diced
  • 1/2 cup tomato sauce
  • 4 tablespoons tomato puree
  • 1/2 cup of Green Peas (either frozen or canned)
Steps for Making Ayam Masak Merah:
  1. Marinade the drumpsticks with salt, pepper and turmeric for about 30 minutes.
  2. Heat up a medium saucepan with 2 tablespoons of oil.
  3. Shallot fry the chicken until they are crisped and browned on the out. Set aside the chicken.
  4. Stir in all the other ingredients except tomato sauce, tomatoes and tomato puree until fragrant.
  5. Then put the sauce, tomatoes and tomato puree. Saute until oil rises.
  6. Add the chicken and let the gravy thicken. Adjust the seasonings are required.
  7. Lastly, stir in the green peas. Place the lid and turn off the heat. Let the chicken rest about 5 minutes before serving.

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