Thursday, December 20, 2012

Recipe: Tomato Rice with Ayam Masak Merah

Made tomato rice and ayam masak merah couple of days ago and...ahhhh it was really good. *pat self on back* So here goes the recipe: 

Tomato Rice


1/2 medium-sized onion, diced
2 cloves of garlic
100g of butter/ghee
1 cinnamon stick
2 star anises
2 cardamom pods
3tbsp of tomato sauce
1 cube of chicken stock/250ml of liquid chicken stock
3 small pots of long grain rice/basmathi

*I used long grain rice as I don't have basmathi rice at home, so the measurement of water is 2 1/4 small pots of chicken stock + 1 small pot of milk/evaporated milk

**If you're using basmathi rice, let the rice soak in water before starts cooking, for about 20 minutes. And for every 1 small pot of basmathi rice = 1 1/4 of water


1. Melt butter in pan and saute onion and garlic until brown. Add cinnamon stick, star anises and cardamom pods.
2. Add pre-washed rice into the pan and stir thoroughly until all the rice is well-coated with butter. Then add tomato sauce and stir gently.
3. Remove the pan from heat and pour everything in rice cooker. Add chicken stock and milk in it. Stir for one more time and cook rice as usual.

Ayam Masak Merah


4 Chicken Drumsticks
1 big onion
2 cloves of garlic
2 tbsp of blended chili
1 lemon grass
1 cinnamon stick
1/2 cup of tomato sauce
3 tbsp of chili sauce
3 tbsp of oyster sauce
1 cube of chicken stock/250 ml of liquid chicken stock
1 tomato
1 tbsp of flour
turmeric powder


1. Clean chicken and pat dry. Marinate chicken with flour, turmeric powder and salt. 
2. Fry chicken until half-cooked. Put aside.
3. Saute half of onion and garlic until browned. Add blended chili, cinnamon stick and lemon grass.
4. Add tomato sauce, chili sauce, oyster sauce and chicken stock into the pan. Let it simmer.
5. Add the chicken, tomato and another half of the onion.
6. Season with salt and sugar according to taste.