Recipe of Appetizing Chicken in Spicy Tamarind Sauce (Ayam Asam Pedas)

Chicken in Spicy Tamarind Sauce (Ayam Asam Pedas) Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

The spicy and sour fish dish is known widely in Sumatra and Malay Peninsula. It is part of the culinary heritage of both Minangkabau and also Malay.

Here is the best “Chicken in Spicy Tamarind Sauce (Ayam Asam Pedas)" recipe we have found until now. This will be really delicious.

Ingredients of Chicken in Spicy Tamarind Sauce (Ayam Asam Pedas)

1. You need 350 g of Chicken Meat (boneless, cut into pieces).
2. Prepare 1/2 tsp of Salt (marinate).
3. Make ready of Sambal Paste (blend well);.
4. Make ready 20 g of Dried Chilli (deseed, rehydrated).
5. Make ready 40 g of Shallots.
6. Take 20 g of Garlic.
7. You need 20 g of Ginger Root.
8. You need 20 g of Galangal Root.
9. Prepare 20 g of Turmeric Root.
10. Make ready 20 g of Fermented Shrimp Paste (Belacan).
11. It’s 20 g of Lemongrass Stalk (white part).
12. It’s of Aromatics;.
13. You need 2 stalk of Ginger Flower (slice in half).
14. Take 2 stalk of Lemongrass (bruised).
15. You need 10 sprigs of Vietnamese Mint (Daun Kesum).
16. Make ready of Other Ingredients;.
17. It’s 3 Tbsp of Cooking Oil.
18. It’s 1 Tbsp of Sugar.
19. Take 1.5 cup of Water.
20. Make ready 100 g of Okra.
21. Prepare 2 pc of Tomatoes (quartered).
22. Take 10 g of Vietnamese Mint leaves (finely chopped, garnish).

The sauce should have carmelised alittle over the chicken.Garnish with coriander leaves and serve with cucumber if desired.These useful spices can be used to cook so many different meals!Ayam Masak Merah - Although it shares basic similar spices to Chicken Curry.

Chicken in Spicy Tamarind Sauce (Ayam Asam Pedas) instructions

1. MARINATE; Salt the chicken and set aside for 30 minutes or more..
2. COOK THE PASTE; heat 3 Tbsp of Cooking Oil until hot, then add the Sambal Paste. Cook the Paste until the oil separates..
3. TAMARIND; once the oil separates, add the Tamarind juice, Aromatics, Sugar and mix well. Bring it to a gentle boil and cover with a lid. Cook for 5 minutes and stirring occasionally..
4. CHICKEN; After 5 minutes, DISCARD the Aromatics, turn down the heat to a Simmer and then add in the Chicken. Cover with a lid and cook for 5 minutes while stirring occasionally..
5. VEGGIES; after 5 minutes, add the tomatoes and okra. Cover with lid and cook for 2 minutes. After that, remove the lid and season with Salt if necessary..
6. OPTIONAL; the dish is basically done but if you want to thicken the gravy, simply continue to simmer without a lid for another 5-10 minutes. You might want to remove the Okra and set it aside but you can leave the tomatoes and chicken in..
7. SERVE with cooked rice and garnish with Vietnamese Mint leaves..

Remove and cut the chicken into small pieces, place on a serving dish, and then pour the remaining.Mix tamarind sauce with shallots, coriander powder, sugar, soy sauce, vinegar, salt and pepper.Marinate chicken pieces, cover and leave in the fridge overnight.

It is different, both in texture and the flavours in the sauce.Lucky me, Bee had made it easier by suggesting Ayam Masak Merah or chicken cooked in rich creamy spicy tomato sauce.Saus cuko (spicy tamarind sauce): Boil all sauce ingredients in a pot.Turn off the heat once all the sugar melts.Serve with strained kuah cuko (spicy tamarind sauce), and optionally with boiled noodles and cucumber Sayap Ayam Bumbu Ketumbar - Baked Chicken Wings in Cilantro Sauce.