蕃茄饭与香辣红番茄鸡Nasi Tomato & Ayam Masak Merah
- Prep Time20 Mins
- Cook Time1 Hour
- Type
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Ingredients
材料A（蕃茄饭）
INGREDIENTS A : (NASI TOMATO)
材料B（酸黄瓜）
INGREDIENTS B : (PICKLED CUCUMBER)
材料C1（香辣红番茄鸡）
INGREDIENTS C1 : (TOMATO AYAM MASAK MERAH)
材料C2（打成辣椒煳）
INGREDIENTS C2 : (POUND INTO A PASTE)
Directions
香辣红番茄鸡口味辛辣酸甜，非常开胃下饭，而这道菜在穆斯林同胞办喜事或过节时，款待各族朋友的餐桌上，少不了的其中一道佳肴，它的最佳搭配还有蕃茄饭和酸黄瓜。蕃茄饭并非印象中的“一个蕃茄饭”，它由印度长米和各种香料烹调而成，煮出来的米饭较干和松散。
蕃茄饭制法 ： 1．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.
2．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.
3．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.
酸黄瓜制法 ： 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.
做法 1．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.
2．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.
3．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，撒入洋葱圈和芫荽，上碟，配以蕃茄饭和酸黄瓜一起享用。Add in fried chicken, tomato and water, continue to cook for about 8 minutes on low heat until the sauce thicken, done. Sprinkled onion rings and coriander on top, dish out and served with tomato rice and pickled cucumbers.
