Name: Nasi Tomato (Tomato Rice)
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 2 cardamom pods; 2 shallots, peeled; 5-cm (2-inch) knob ginger, peeled; 2 Tbsp tomato purée; 1 pandan leaf, rinsed and cut into short lengths; 3 Tbsp ghee (clarified butter); 370 g (13 oz) basmati rice; 1 clove garlic, peeled; A handful of sultanas; 5-cm (2-inch) length cinnamon stick; 1 star anise; A handful of chopped coriander leaves; 720 ml (24 fl oz / 2⅘ cups) water, mixed with 4 Tbsp fresh milk; Salt, to taste; A handful of roasted cashew nuts; 2 cloves

Preparation info

Serves
4

Difficulty
Easy

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

This was one of my favourites growing up. My mum would cook it quite often for her catering business and I would always sneak a spoonful to eat when she wasn’t looking! I just love the balance of flavours in the dish and since it has a sweet note, it is perfect served with something spicy! I served this in the second round of MasterChef UK with gulai Pahang, a traditional dish from my home state. At that time, I was in a state of panic. I forgot to cook th