Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | 2 1/2 to 3 lb chicken fryer, cut up |
| 2 tablespoons | Cooking oil |
| 1 \N | Clove garlic, minced |
| 2 mediums | Tomatoes, sliced |
| 1 medium | Onion, thinly sliced |
| 1½ teaspoon | Salt |
| 1 tablespoon | Patis (fish sauce) |
| ⅛ teaspoon | Pepper |
| 5 cups | Water |
| \N \N | 5-6 pieces medium sampaloc (tamarind)(about 1/2 package)[available as powdered packages] |
| 1 medium | Icicle radish, cut into 1\" pieces (or 10 red radishes, pared) |
| ½ pounds | Mustasa (mustard greens) [or water cress, spinach, cabbage] |
| 3 \N | Green onions |
1. Saute garlic, onion and tomatoes in hot oil in big saucepan. Add chicken and cook stirring for 10 minutes or until chicken colors slightly.
2. Add salt, pepper, patis, tamarind powder and 5 cups water. Cover and simmer for 30 minutes or until chicken is tender.
3. Add radish and cook for 5 minutes. Add mustasa, cover and remove from heat. Correct seasoning. Serve hot.
Preparation Time: 10 minutes Cooking Time: 50 minutes Serves: 4-5 Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny Rothstein (1/24/94)
Submitted By MICHELLE BRUCE On 04-06-95