Thursday, August 5, 2010

Nasi Daging Tomato / Beef with Tomato Flavoured Rice


This is an old recipe from mom's cookbook. I guess it must have been at least 35 years old...

Back in those days, mothers would cook their savoury or white rice using woodfire or stovetop (be it kerosene or gas), but I am not an expert in cooking any kind of rice on stovetop let alone woodfire!!... it would ended up with some burnt rice at the bottom of the pot or the rice would still be grainy and uncooked... since I did not 'graduate' from woodfire nor stovetop cooking class... any rice dishes will be cooked to perfection in my wonderful gadget ~ called 'Rice Cooker'... :)
I prefer to savour this dish as it is... and I know some would prefer to have some gravy to go with it... I suggest to try it with dalca or lentils curry and some crunchy Asian salad.
  • 2 cups Basmati rice
  • 700g diced steak beef
  • 200 ml tomato soup
  • 100 ml evaporate milk
  • 350-400 ml water or stock
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin
  • 1 teaspoon fennel
  • 1 teaspoon black pepper
  • 3 pcs cloves
  • 1 pc cinnamon stick
  • 3 pcs cardamon
  • 3 teaspoon minced ginger
  • 1 brown onion - chopped

Wash and soak Basmati Rice with 1 tablespoon of salt for at least 20 minutes, then drained...in a colander

Ground the spices~ cumin, coriander, pepper and fennel. Marinate the beef with the grounded spices plus 2 teaspoons minced ginger for at least 1 hour (preferably overnight).

Heat up 3 tablespoon of oil in the frying pan. Brown the beef by batches and set aside. Using the same pan, may have to add a little more oil, saute the onion with cloves, cinnamon stick and cardamon until fragrant. Add 100ml water to the pan...bring to a quick boil.
Mix tomato soup, milk and water in a jug and stir well...Season to taste...

Place the basmati in a rice cooker bowl... top up with the sauteed onion and spices...Arrange the beef on top of the onion layer... and lastly add in the liquid..... and don't forget to 'Press' the cook button...
Garnish with golden fried shallot and serve with Asian salad...

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