Creamy Tomatoes
Ingredients
9 oz (250 g) tomatoes
3 1/2 fl oz (100 ml) milk
2 tsp salt, or to taste
2 tbsp cornstarch (cornflour)
2 tsp melted chicken fat
1/4 tsp MSG
Directions
- Blanch the tomatoes in boiling water
for 30 seconds. Cut in half, squeeze out
the seeds, and peel. Cut into six thin
slices each and set aside.
- Mix the milk, MSG, salt, and cornflour
into a thick sauce.
- Bring 5 oz (150 ml) of water to a boil
in a pot or wok. Add the tomato slices
and the sauce. Cook, stirring, until the
sauce thickens. Sprinkle with the chicken
fat and serve.
