Sunday, January 2, 2011

Tomato-Based Delicacy

This is a recipe that seem to be stuck in my memory since childhood. My mom used to make this dish, usually to accompany nasi minyal, but I find it delicious going with plain white rice, or even with bread. I have no idea where this dish came from, it could be local, it could be handed down; anybody who knows this dish, if possible, please tell me what this dish is called or where it originated from. Based on the simple ingredients, the use of tomato and cream/milk, it does give an impression of being somewhere between Mediterranean and/or Middle Eastern/North African-ish. However, do give it a try, maybe you will find it quite a surprising to the senses.


Half a chicken - cut into small pieces (If preferred, use boneless chicken, cubed or bite sized)
A small can to tomato puree/paste.
3 medium sized onions ( 1 to mince and 2 to slice)
1/2 inch ginger
5 cloves of garlic (You can use less, I'm a fanatic when it comes to garlic)
Salt & Pepper to taste
1/4 can of evaporated milk/creamer.
A small can of peas

1. Peel onion, ginger and garlic - mince finely
2. In a hot wok, or a skillet, put some cooking oil
3. When oil is hot, fry the minced onion, garlic and ginger until fragrant
4. Pour the whole can of tomato paste/puree into the wok, keep stirring
5. Once oil breaks to the top of paste, give it another 1 or 2 minutes and add the chicken, cook until chicken is fully cooked.
6. Pour the evaporated milk/creamer into the wok. If you like it creamy, you can pour extra. If you don't like it too thick, add some water to the consistency that you prefer.
7. Add the sliced onions, stir until it softens
8. Turn off the fire and add the peas

Note: If you prefer fish, salmon or dory or fillet fish will be the best choice. Rub salt and pepper on the fish and sprinkle some flour, coating the fish but not too much. Pat off excess flour and pan-fry until the fish is cooked. For the sauce, follow the same recipe above without the chicken. Place fish on to a plate and pour the sauce over them.

It's very simple, have a nice time trying. Anybody who can identify this dish, please tell me.

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