NASI AYAM PENYET VEGETARIAN / Chicken rice using tofu

The Rice:

2 cups rice washed and drained
3 pips of garlic
1 one inch cinnamon stick
2 cardamom pods
2 star anise
1 tbs butter
4 cups of vegetable broth
Salt to taste

The Sambal:
3 tbs chillie paste
3 birds eye chillie pounded
3 big red onions sliced
3 pips garlic smashed
3 ripe tomatoes chopped
1 tbs tamarind paste
Sugar to taste
Salt to taste

Fried Tofu:
4 firm tofu, prick holes with a fork

¼ tsp cumin seeds powder
¼ tsp aniseed powder
½ tsp coriander powder
Little turmeric powder
Little white pepper powder
½ tsp ginger paste
¼ tsp garlic paste
Salt as per taste
Oil for frying
Little water

For Sup:

2 cups of vegetable broth
Cinnamon stick
Star anise
2 pips garlic smashed
Pepper powder
Little turmeric powder
Salt
Coriander leaves
Spring onion leaves
Oil

To Garnish:
Cucumber slices
Salad leaves

Method:
RICE:
Heat a rice cooker with the butter,
Add in all the spices, add in the smashed garlic.
Sauté for a minute, add in the drained rice, vegetable broth,
and salt. Cover and cook the rice.

SAMBAL:
Heat a wok with the oil, add in the smashed garlic.
When the nice aroma comes add in the sliced onions.
Sauté till the the onions browns a little.
Add in the chillie paste and the birds eye chillie.
Stir and cook till oil seperates, add in the chopped tomatoes,
And the tamarind paste, cook till the tomatoes are mashed.
Add little water, salt and sugar and cook till the sambal
is thick and cooked. Remove.

FRIED TOFU:
Add all the ingredients for the tofu and marinate for
about 30 minutes. Deep fry and slice them.

FOR SOUP:
Heat a pot with the oil, add in the garlic and the spices.
Add in the vegetable broth, white pepper, turmeric powder.
Let it boil nicely, add in salt and remove.
Garnish with the coriander leaves and spring onions.

Now put some rice in a plate, add in the sambal.
Arrange some tofu slices, and cucumber slices.
Also some salad leaves. Serve with a bowl of soup.

Note: I did not have the salad leaves.