Chicken in Spicy Tamarind Sauce (Ayam Asam Pedas). Return the chicken into the pan and cook until the sauce is reduced and the chicken are fully cooked. Turn off heat, and serve either with steamed white rice, or nasi uduk (fragrant. Remove the chicken, and simmer the sauce until it reduces and thickens.
Marinate chicken pieces, cover and leave in the fridge overnight. The sauce should have carmelised alittle over the chicken. Garnish with coriander leaves and serve with cucumber if desired. You can have Chicken in Spicy Tamarind Sauce (Ayam Asam Pedas) using 22 ingredients and 7 steps. Here is how you cook it.
Ingredients of Chicken in Spicy Tamarind Sauce (Ayam Asam Pedas)
- It’s 350 g of Chicken Meat (boneless, cut into pieces).
- It’s 1/2 tsp of Salt (marinate).
- It’s of Sambal Paste (blend well);.
- It’s 20 g of Dried Chilli (deseed, rehydrated).
- You need 40 g of Shallots.
- Prepare 20 g of Garlic.
- It’s 20 g of Ginger Root.
- Prepare 20 g of Galangal Root.
- Prepare 20 g of Turmeric Root.
- Prepare 20 g of Fermented Shrimp Paste (Belacan).
- It’s 20 g of Lemongrass Stalk (white part).
- Prepare of Aromatics;.
- It’s 2 stalk of Ginger Flower (slice in half).
- Prepare 2 stalk of Lemongrass (bruised).
- You need 10 sprigs of Vietnamese Mint (Daun Kesum).
- It’s of Other Ingredients;.
- It’s 3 Tbsp of Cooking Oil.
- It’s 1 Tbsp of Sugar.
- Prepare 1.5 cup of Water.
- Prepare 100 g of Okra.
- It’s 2 pc of Tomatoes (quartered).
- Prepare 10 g of Vietnamese Mint leaves (finely chopped, garnish).
Spicy soy sauce chicken is a delicious and nutritious treat. Don't be put off by the color of Soy Sauce Chicken or, as we say it in Malay, Ayam Masak Kicap. The black color of soy sauce and oyster sauce, combined with tomato sauce, chili paste, and other spices will turn into a delicious meal. Asam Pedas (Spicy Tamarind Fish) is a spicy and tangy Malaysian fish dish that is sure to whet your appetite.
Chicken in Spicy Tamarind Sauce (Ayam Asam Pedas) step by step
- MARINATE; Salt the chicken and set aside for 30 minutes or more..
- COOK THE PASTE; heat 3 Tbsp of Cooking Oil until hot, then add the Sambal Paste. Cook the Paste until the oil separates..
- 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..
- 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..
- 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..
- 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..
- SERVE with cooked rice and garnish with Vietnamese Mint leaves..
Feast on it with lots of steamed rice. I'm also substituting tamarind juice for lemon juice. Tamarind in any shape or form is quite difficult to find in my town. Made easy for expats and people living outside Malaysia so that it will be more doable to cook this delicious sweet and spicy chicken floss or in Malaysia we call it serunding ayam. Asam Pedas (Spicy Tamarind Fish) is a classic Malaysia and Singapore dish.