The Masak Merah Vegetables turned out really nice. A bit too spicy tho. I did a FB live on how I made it (most of the process).

MIX VEGETABLES MASAK MERAH (SPICY TOMATO VEGETABLES)

INGREDIENTS
3 tomatoes 250 g instead of canned tomato purée
1000 g vegetables instead of whole chicken (I used cauliflower, carrot, bittergourd and petai. Note: This is an unconventional combination and it’s not something I would cook for others. I chose it because I wanted the health benefits of the bitter gourd and Mr Jazz Guitarist likes carrot and petai. Some people might find it bitter haha. I think vegans would usually use hericium mushrooms for this)
1 tsp Organicule ground turmeric
2 tsp salt - none but can use miso or soy sauce
1 tsp tamarind paste - I used the pulp from fresh tamarind pods
15 dried chillies, deseeded, soaked to soften - oh i forgot to deseed hahahaha, so it became super spicy
4 garlic cloves - I only had 2 cloves
80 g shallots - I used onions coz I was lazy to prep shallots
1 stalk fresh lemongrass, white part only
2 1⁄2 cm fresh ginger
2 1⁄2 cm fresh galangal
80 g cooking oil - I used 85 gram water
2 tbsp sugar - 1 tablespoon organicule date powder and 1 date
120 g yellow onions, cut into slices
1 tablespoon Organicule baobab powder (Use my code CHEFYIN for 10% savings online)

PREPARATION
1. Place tomatoes and date into Thermomix and process till it becomes liquid.
2. Place dried chillies, garlic cloves, shallots, lemongrass, ginger, galangal and 20 g water into mixing bowl, blend 30 sec/speed 10. Scrape down sides of mixing bowl with spatula.
3. Add cooking water, sauté 3 min/120°C/reverse speed. - you should saute for about 5-7 minutes, original recipe asks for 10.
4. Add reserved tamarind-water mixture, tomato purée, date powder, and 1 tsp salt (if using, I didn’t), cook 2 min/100°C/speed 1.
5. Add cauliflower and carrots, cook 8 min/100°C/reverse speed.
6. Add Organicule turmeric powder, yellow onions, bittergourd and petai, cook 2 min/100°C/reverse speed.
7. Add Organicule baobab powder. Mix to combine. Serve hot.