SpLaShiE BoY's InVeNtiOn

Splashie Boy and I love baked beans. I guess it makes us nostalgic for those campside dinners in the jungle with our Four Wheel Drive buddies a.k.a the Lanuns (Malay for pirates) and the Buayas (Malay for crocodiles). Originally my mum taught me how to make this simple dish from diced tomatoes, minced chicken and mashed tofu. After Splashie Boy sampled that dish, he said it would taste better with baked beans and he's right, hence I call this dish, his invention.

Baked Beans with Minced Chicken, Tomatoes and Diced Tofu
100g chicken fillets, minced
2 tomatoes, diced
Half a pack of tofu, diced
One small can of baked beans (23g), preferably low salt type
2 shallots, chopped finely
1 garlic clove, chopped finely
1 tbsp soya sauce
1 tsp corn flour
Dash of white pepper
Dash of sesame oil

Mince the chicken fillets finely. Marinate the minced chicken in soya sauce, white pepper, sesame oil and corn flour for approximately 30 minutes to 1 hour. The sesame oil helps to prevent the minced chicken from sticking to the saucepan. Chop the shallots and garlic finely.
Heat the oil, fry the shallots and garlic till fragrant. Add the minced chicken and stir fry to brown. Once browned, add the tomatoes and mix together. Put the lid on the saucepan and turn the heat to medium. Let the tomatoes soften for about 3 to 5 minutes. Add the can of baked beans and diced tofu. Stir the mixture and leave to simmer for about 3 minutes to heat through. Serve with hot rice.