Recipe - Chicken In Tamarind Sauce (Ayam Siyow)

1 Whole medium chicken, cut
into half lengthwise
2 tablespoon Oil
Cucumber wedges to garnish

MARINADE
5 tablespoon Tamarind, mix well with 450
ml (15 oz) of water,
strain, and use the liquid
only
10 Shallots, finely chopped or
grounded in food processor
2 tablespoon Toasted coriander powder,
lightly fry in a dry pan
over a low fire
8 tablespoon Sugar
1 One half tablespoon Dark soy sauce (note: this
is darker, thicker and
sweeter than the regular
soy sauce)
1 One half tablespoon Vinegar
2 One fourth teaspoon Salt
1 One half 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@INFO.BISHKEK.SU