Saw my friend's wife posted Asam Pedas Ayam (Spicy Tamarind Chicken), I asked her for the recipe. It was quite a common dish in Singapore, however to be frank I have never eaten it before. It looked damn appetitizing to me maybe because it is a spicy dish which is of my palate. I took her recipe and tweaked it. Since Tony's don't take spicy food and I like it to be extreme spicy, I have to wait for the right opportunity to cook it. Sometime last month, he got a dinner appointment and I grabbed this very good opportunity to cook it.
Serving:2
Ingredients:
6 Chicken Wings, cut into different joints2 Handful Dried chillies, de-seeded & soak in hot water for 10mins
1 Medium Onion, cut into quarter
4 Cloves garlic
1 Inch Ginger
1 Tablespoon Belacan (Dried Shrimp Paste)
2 Sticks lemongrass (White part), bruise it with a pestle or back of knife
500ml of water
4 Tablespoons Tamarind Paste
Salt and Sugar to taste
4Tablespoon Cooking oil
1.To get the tamarind juice, mix tamarind paste with 500ml water and mix it well and soak for half an hour. Strain the mixture through a sieve. Discard whatever left it the sieve, you just need the tamarind juice.
2. In a blender, put together the onions, garlic, ginger, shrimp paste and chillies. Blend into a fine paste.
3. Heat up the oil in a medium pot or a pot big enough to fit the chicken.
Fry the chilli paste on medium low heat till fragrant, cooked through and it has begun to dry up.Careful not to burn it.
4. Put in lemongrass and then chicken. Add in the tamarind juice, mix well and cover the pot and let it boil.
5.Once it is boiling, season with salt and sugar. Lower the heat to medium low and simmer for 25min until chicken is tender.
The taste of this dish is quite similar to Tom Yum Soup-Hot and Sour,so you have to add the correct amount of salt and sugar to balance out the flavour.
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