Tamarind adds a tangy, piquant lift to many dishes to whet the appetite. This recipe was first published in Amy Beh’s column, Cook’s Nook.
- 500g chicken, chopped into fairly large pieces
- 1tbsp tapioca flour
- 20g ginger, sliced
- 2 shallots, chopped
- 5cloves garlic, sliced
- 80 - 90g palm sugar (gula Melaka)
- 50g tamarind paste, mixed with 350ml water, strained to get tamarind juice
- 1tbsp shrimp paste (hae koe)
- 2stalks spring onion, cut
- 1tbsp ginger juice
- 1tbsp Shaoxing rice wine
- 1tbsp light soy sauce
- 1/2tsp pepper
- spring onion, chopped
- finely sliced young ginger
- Season chicken with the marinade for at least 30 minutes. Just before frying, add the tapioca flour. Mix well.
- Deep-fry chicken in hot oil for 1-2 minutes or until golden brown. Remove from oil and drain on paper towels.
- Remove all but 1-2 teaspoons of the oil in the wok. Over medium heat, stir-fry the ginger, shallots and garlic until fragrant.
- Return chicken to the wok. Add the palm sugar and seasoning, then fry briefly until sugar has dissolved.
- Add in tamarind juice and shrimp paste. Stir and bring to a boil.
- Reduce heat, add in spring onion and simmer over medium-low heat until meat is tender, gravy is reduced, and sauce is fairly thick. Garnish and serve.