🍅NASI TOMATO 🍅
Trying out some recipes just in case I want to introduce them to my friends in the US. This is a cooked recipe. So it’s more for Mr Jazz Guitarist.

I saw this one on YouTube by my friend Elliz of The Kampung Vegan and it looked good, so let’s see if I can make it in my Thermomix 🙂

I’m making it oil-free.

Nasi Tomato:
INGREDIENTS
2 cups jasmine rice
1 cup water or vegetable broth
1 cup plant based milk - using In The Pink Cashew concentrate
1 can whole tomatoes - I’m using 7 small tomatoes
1 pandan leaf, knotted - I’m using My Blue Tea pandan leaf powder
2 red onions or shallots, sliced
6 cloves garlic, sliced
1 inch ginger, sliced
1 cinnamon stick - using cinnamon powder
2 star anise
4 cardamoms
4 cloves
1/3 cup raisins
3 tbsp vegetable oil
1 vegetable stock cube
1 tsp salt, or to taste

METHOD (taken from the transcript)
Let's make the rice first. We're going to need two red onions or shallots. Peel and slice thinly.We're also going to slice 6 cloves of garlic and an inch of a block of ginger.
Add 3 tablespoons of vegetable oil to a shallow pot and let it heat up.
Here we have 2 star anise, a cinnamon stick, 4 cardamoms and 4 cloves. In
Malaysia these spices are known as "rempah sekawan" or spice friends,
as they're always used together in the base of many Malaysian dishes.
Add them to the hot oil and bask in the fragrance of them toasting.
Then we can go in with all the aromatics we sliced earlier.
Fry until they're soft and lightly caramelised.
Toss in a knotted pandan leaf for extra flavour and let it wilt briefly.
Next let's add in 2 cups of washed and drained white rice. This is jasmine rice.
You can also use basmathi but the liquid ratio will be a bit different.
Mix the rice with the aromatics and let it fry briefly until toasty.
Then we can scoop all the rice into a rice cooker bowl.
To this let's add 1 vegetable stock cube.
Crumble it with our fingers so it'll dissolve and flavour the rice properly.
For a hint of sweetness, let's add in 1/3 of a cup of raisins. Trust me on this!
For the tomato part of nasi tomato, we need a can of whole tomatoes.
Plop them directly into the rice cooker bowl.
Break the tomatoes up with a spatula to make
sure we get an even amount of tomatoes throughout the rice.
Top it off with 1 cup of plant based milk, and 1 cup of water or veggie broth.
Season to taste with some salt and stir everything well.
Place it in a rice cooker and let it cook.

For TMX:
Make the cashew milk
Crush tomatoes in TMX - set aside.
Process onion, garlic, ginger 5 sec/speed 6.
Add rempah sekawan and water saute for 4 mins/120c/reverse
Add rice and mix. Transfer to simmering basket.
Add water + milk into mixing bowl, insert simmering basket with rice mixture, salt, tomato purée, remove measuring cup and set Varoma into position to prevent splashing, steam 20-30 min/100°C/speed 3.5. Remove Varoma. Remove simmering basket with spatula. Serve hot.

This one is cooked, but if you’re looking for raw vegan Malay food, check out my course Marvellous Malaysian Food 1: Malay Dishes here: https://rawchefyin.gumroad.com/l/veganmalay