Cookbook:Tomatoes with Chile and Onion (Baladho)

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Tomatoes baladho is an Asian recipe

• 2 cups long-grain white rice
• 1½ cups coconut milk (fresh or canned)
• 5–7 tomatoes (variety)
• ½ teaspoon salt
• ½ teaspoon sugar or honey (optional)
• 1 chili, washed and sliced
• 1 onion
• 1 tablespoon vegetable oil or coconut oil
• 1 seasoning cube (optional)
• Mixed vegetables (carrots, peas, or bell peppers) – optional

• Cooking pot with lid
• Measuring cups and spoons
• Wooden spoon
• Stove or gas burner

1. Put salt, sugar, and sliced chili into the frying pan with the oil over medium-high heat.
2. Slice the tomatoes and add to the frying pan.
3. Once fried, serve and add garnish.

• You can use fresh coconut milk for richer flavor.
• For a spicy variation, add chopped scotch bonnet or chili pepper.
• This dish pairs well with grilled chicken, fish, or fried plantain.