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

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We hope you got benefit from reading it, now let’s go back to chicken in spicy tamarind sauce (ayam asam pedas) recipe. You can have chicken in spicy tamarind sauce (ayam asam pedas) using 22 ingredients and 7 steps. Here is how you cook that.

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

Pour water into the pan and bring to a boil. Reduce heat, cover the pan, and. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice. TAMARIND; once the oil separates, add in the Tamarind juice, Water, Lemongrass, Ginger Flower, Vietnamese Mint, Sugar, Tomatoes and Okra.

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