Tomato is a mildly acid red or yellow pulpy fruit eaten as a vegetable. It is native to South America, widely cultivated in many varieties and used almost in all cuisines in the world. The word tomato derives from a word in the Nahuatl language, "tomatl".
This dish is made out of what’s left in my fridge. Hehe! An experimentation again. Anyway, my Little One loves it and it’s easy to make ….
- 3 tbsps cooking oil
- 4 cloves garlic, finely crushed
- 2 large (100 g) red or native onion, finely minced
- ¼ kilo of red plump tomatoes, finely minced
- 2 medium (300 g) potatoes, peeled & cut into wedges
- 1 kilo chicken, cut into small serving pieces
- ¾ tsp of ground black pepper
- ¼ cup fish sauce
- 1 cup rice wash or water
- 2 pcs salted crackers (Skyflakes), finely pounded
- ½ tbsp white sugar
- 1 small red bell pepper, seeded & cut into chunks
- In a thick bottomed casserole, place over medium-high fire. Put oil, heat lightly. Sauté garlic until golden brown. Add onion and tomatoes. Cook until very soft. Stirring often. Mash. Put potatoes. Sauté for 3-4 minutes or ‘til half-cooked.
- Put chicken, pepper and fish sauce. Keep sautéing until all liquid evaporates or ‘til fish sauce is fragrant. Add the rest of ingredients. Cover. Reduce fire to low. Simmer for 25-30 minutes or ‘til chicken is tender.
- Serve with bread or cooked rice.