Title: Chicken in Tamarind Sauce (Ayam Siyow)
Categories: None
Yield: 1 Servings

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

----------------------------------MARINADE----------------------------------
5 tb 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 tb Toasted coriander powder,
-lightly fry in a dry pan
-over a low fire
8 tb Sugar
1 1/2 tb Dark soy sauce (note: this
-is darker, thicker and
-sweeter than the regular
-soy sauce)
1 1/2 tb Vinegar
2 1/4 ts Salt
1 1/2 ts 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