Chicken in tamarind sauce (ayam siyow)

Yield: 1 Servings

Measure Ingredient
1 \N Whole medium chicken, cut into half lengthwise
2 tablespoons Oil
\N \N Cucumber wedges to garnish
5 tablespoons Tamarind, mix well with 450 ml (15 oz) of water, strain, and use the liquid only
10 \N Shallots, finely chopped or grounded in food processor
2 tablespoons Toasted coriander powder, lightly fry in a dry pan over a low fire
8 tablespoons Sugar
1½ tablespoon Dark soy sauce (note: this is darker, thicker and sweeter than the regular soy sauce)
1½ tablespoon Vinegar
2¼ teaspoon Salt
1½ teaspoon White ground pepper


The following dish is traditional dish for Chinese New Year in Singapore - From: Mrs. Lee's Cookbook

Directions: Marinade the chicken in a deep pot, overnight (at least 8 hours).

Cook the chicken in the marinade, bringing the chicken to a boil, uncovered. Simmer the chicken until tender. Remove the chicken, and simmer the sauce until it reduces and thickens. Heat 2 Tbs oil in a large frying pan, over a low fire, fry chicken until golden brown. Add the thickened sauce to the chicken, mixing it well. Remove and cut the chicken into small pieces, place on a serving dish, and then pour the remaining sauce from the frying pan over the chicken.

Garnish with cucumber wedges. Serve with hot rice.

Posted to FOODWINE Digest 22 November 96 Date: Sat, 23 Nov 1996 12:08:51 +0600 From: Serene Ong <sereneo@...>

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