蕃茄饭与香辣红番茄鸡 Nasi Tomato & Ayam Masak Merah

牛油下锅，爆香蒜茸、洋葱丁、姜茸、肉桂、丁香和月 桂叶。 Heat butter in wok, sauté garlic, onion, ginger, cinnamon, cloves and bay leaf until fragrant

下蕃茄丁、牛奶和黄糖，煮至滚后，倒米入锅内。 Add in tomato, milk and brown sugar, boil until roll, pour in rice grains.

下纯净水和葡萄干，如同一般将饭煮至熟即可。 Add in water and raisins; cook the rice as usual until done.

将所有的材料混合均匀，放入雪柜冷藏后，即可享用。 Mixes all ingredients and store in fridge.

鸡肉洗净抹干水份后，下黄姜粉和盐，腌30分钟，然后放 入气炸锅内以230℃高温炸25分钟至表皮金黄即可，备 用。 Wash the chicken and drain; and then marinate with turmeric powder and salt for 30 minutes, then deep fry in a air fryer at 230°C for 25 minutes until the skin is golden brown, set aside

冷椰油下锅，小火炒香辣椒煳至呈深色，加入番茄酱和 黄糖，翻炒均匀。 Heat coconut oil in wok, sauté chili paste until fragrant and turns to dark color; add in tomato sauce and brown sugar, stir fry evenly.

加入作法1的炸鸡、蕃茄块和纯净水，持续以小火焖煮 约8分钟至酱汁浓稠，即可熄火。 Add in fried chicken, tomato and water, continue to cook for about 8 minutes on low heat until the sauce thicken, done.

撒入洋葱圈和芫荽，上碟，配以蕃茄饭和酸黄瓜一起享用。 Sprinkled onion rings and coriander on top, dish out and served with tomato rice and pickled cucumbers.