Ayam Siow (Peranankan Chicken in Tamarind Sauce)

A classic Peranankan (Chinese with Malay heritage) recipe I got off Women's Weekly magazine to which I had made some adjustments. Yummy stuff esp if the taste of sweet brown sugar contrasted with the subtle tanginess of tamarind marinade appeals to you. You should be able to purchase tamarind pulp (assam) from asian supermarkets. Tried it and it's always a winner at family reunion dinners.

Recipe by   
 4 Servings
  • Prep
    15 mins
  • Cook
    30 mins
  • Serve in
    45 mins

Ingredients

  • 5   tamarind paste
  • 10   shallots
  • 2   dried coriander leaves
  • 120   brown sugar
  • 1 12  dark soy sauce
  • 1 12  vinegar
  • 2   salt
  • 1 12  pepper
  • 1   chicken piece
  • 2   oil

Instructions

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