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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. To cook chicken in spicy tamarind sauce (ayam asam pedas) you only need 22 ingredients and 7 steps. Here is how you achieve it.

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

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