Malaysian Spicy Tomato, Anytime of the Year [Video]

Malaysian Spicy Tomato, Anytime of the Year [Video]

We know tomato as the quintessential warm-weather treat, literally bursting with flavor, minimally handled and enjoyed raw, only lightly adorned with a pinch of salt or a dash of balsamic vinegar to let its best qualities shine.

At other times of the year, especially in colder months like now, this recipe is how I like to eat semi-decent tomatoes still clinging to the heels of summer. Cooked with a rich mix of spices, it turns even subpar supermarket tomatoes into a scrumptious dish that will sustain any tomato craving all through the winter. In fact, hardier tomato varieties
that are more readily available year round like beefsteak and roma are best used to maintain a chewier texture. 

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Malaysian Beetroot Rendang

Malaysian Beetroot Rendang

If there's one thing I miss more than eating Malaysian food, it's hearing Malaysian food being prepared. The sizzle of garlic and onion in hot oil, the clanging of a Chinese metal spatula against the wok, and that conspicuous thump of a cleaver meeting a wood chopping block. Such is the soundtrack of a typical Malaysian kitchen. Add to that brilliant bursts of flames licking the sides of woks and you have a scene from a busy "daichow" (literally "big fry" in Cantonese) restaurant, like the one my dad used to cook in.

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