Peranakan Stuffed Tomatoes

Ingredients

In this Peranakan adaptation, the traditional Indian spices of Tandoori Bharwan Tamatar are infused with Peranakan flavors. The original dish typically uses a blend of Indian spices like cumin, coriander, and garam masala. However, in this recipe, we incorporate Peranakan spices such as turmeric, lemongrass, and galangal to add a unique twist. Additionally, the filling is enhanced with Peranakan ingredients like shrimp paste and tamarind, giving it a tangy and aromatic flavor profile. We alse have the original recipe for Tandoori bharwan tamatar, so you can check it out.

• 6 large tomatoes 6 large tomatoes
• 250g minced chicken or pork 250g minced chicken or pork
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon shrimp paste 1 teaspoon shrimp paste
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 thumb-sized piece of galangal, grated 1 thumb-sized piece of galangal, grated
• 1 red chili, finely chopped 1 red chili, finely chopped
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut off the tops of the tomatoes and scoop out the pulp and seeds. Set aside.
3. 3.
   Heat the vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
4. 4.
   Add the minced meat to the pan and cook until browned.
5. 5.
   Stir in the turmeric powder, shrimp paste, tamarind paste, lemongrass, grated galangal, and chopped red chili. Cook for another 2 minutes.
6. 6.
   Season the filling with salt to taste.
7. 7.
   Stuff each tomato with the prepared filling and place them in a baking dish.
8. 8.
   Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the filling is cooked through.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Tomatoes — Choose ripe and firm tomatoes for easy stuffing and better flavor.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin to release its aromatic oils.
• Galangal — If you can't find fresh galangal, you can substitute it with galangal powder or ginger.

Tips & Tricks

• For a spicier kick, add more chopped red chili to the filling.
• Serve the stuffed tomatoes with steamed rice or crusty bread to soak up the flavorful juices.
• Experiment with different types of minced meat like beef or lamb for variation.
• If you prefer a vegetarian version, substitute the minced meat with crumbled tofu or cooked lentils.
• Adjust the amount of tamarind paste according to your taste preference for tanginess.

Serving advice

Serve the Peranakan Stuffed Tomatoes as a main course accompanied by steamed rice or as a side dish alongside other Peranakan delicacies. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Arrange the stuffed tomatoes on a platter, drizzle with the cooking juices, and sprinkle with chopped cilantro. The vibrant red tomatoes and golden filling make for an eye-catching presentation.