Tomato Rice served with Ayam Masak Merah

Tomato Rice served with Ayam Masak Merah makes a delicious 'one-plate meal.'  This is another yummylicious recipe which I've adapted from Sifu Kenneth Goh.  The quantity of the ingredients have been slightly adjusted to suit my family's requirements. 

(A) Ingredients: (for Tomato Rice)

2 cups rice

1cm. knob ginger (peeled and smashed)

1 small cinnamon stick

1 cloves

1 aniseed

3 cloves garlic (chopped)

1/2 cup milk

2 cups water

2 small tomatoes (cubed)

1/2 onion (cubed)

1 tbsp. tomato sauce

3 tbsp. tomato puree

1 tbsp. butter

Dash of salt and sugar (to taste)

Methods:

1. In a heated wok melt butter and saute cinnamon stick, cloves, aniseed, ginger and chopped garlic till fragrant.
2. Add the tomatoes followed by the washed rice, tomato sauce and tomato puree. Stir-fry a few minutes until well mixed and aroma are well incorporated.
3. Transfer to the rice cooker. Add 1/2 cup milk and 2 cups water.  Normally I will use the proportion of 2 cup rice : 2 1/2 cup water.
4. Add salt and sugar, stir and taste for correct seasoning and cook in the rice cooker.
5. Fluff rice before serving.

(B) Ingredients: (for Ayam Masak Merah)

2 chicken thighs with drumstick (cut into big pieces)

1/2 can tomato puree

1/4 cup tomato sauce

2 small tomatoes (cubed)

5 dried chillies (soaked and drained)

1/2 stick lemongrass (sliced)

1cm. knob ginger (peeled and sliced)

5 shallots (peeled and cut into chunk)

3 cloves garlic (peeled)

1/2 onion (peeled and cut into chunk)

2 tbsp. cooking oil

Salt and sugar (to taste)

Methods:

1. In a blender put in dried chillies, lemongrass, ginger, shallots, onion, garlic and some water, blend into fine paste.
2. In a heated wok, add 2 tbsp cooking oil, saute the blended paste until fragrant and aromatic.
3. Add tomato sauce, tomato and tomato puree, bring to a boil and then add chicken pieces and cook till sauce dries up. It is advised that we do not add water when cooking at this stage provided if it is too dry.  However, constant stirring is needed to ensure that the bottom is not burnt. This dish should have a thick consistency when cooked.
4. Before off the heat add salt and sugar, stir to mix and taste. Let it sit in the pot for at least 15 minutes to half an hour before dishing up for serving.

Let's eat.......