Nasi Tomato

Tested Recipe Adapted from Plilip Yoong’s Nyonya Deli

Nasi Tomato 1


500g long grain rice, washed and drained well (I’m using basmati rice)

3 pieces pandan leaf, knotted

2 tbsp butter


A (pounded):

60g shallots

30g garlic

15g ginger


3cm cinnamon stick

4 star anise

12 cardamom pods

1 onion, sliced


200g tomato puree

150ml milk

500ml water

1 ½ tsp salt

1 tsp chicken stock granules

Preparation Instructions:

  1. Melt butter in a pan, saute A and B till fragrant. Add in rice and stir well. Add in seasoning and stir-fry till well mixed.
  2. Transfer all no.1 mixture into a rice cooker and cook till done.
  3. Serve nasi tomato hot or cold with curry.

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