Ingredients
The following ingredients have 4 Servings
- 1 tablespoon oil
- 1 onion, peeled and sliced
- 2 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and julienned
- 2 large Roma tomatoes, chopped
- 1 (about 3 to 4 pounds) whole chicken, cut into serving parts
- 1 tablespoon fish sauce
- 4 cups water
- 8 to 10 pieces fresh tamarind or 2 tablespoons tamarind base powder
- 1 cup long beans
- 1 cup pickled young tamarind leaves or 2 cups fresh young tamarind leaves
Instruction
- In a pot over medium heat, heat oil. Add onions, garlic, and ginger. Cook, stirring regularly, until aromatic.
- Add tomatoes and cook, mashing with until softened.
- Add chicken and cook, turning occasionally, until color changes and juices run clear.
- Add fish sauce and continue to cook, stirring occasionally, for about 1 to 2 minutes.
- Add water and bring to a boil.
- Lower heat, cover, and simmer until chicken is cooked through.
- Add long beans and pickled tamarind leaves or fresh tamarind leaves, and cook until long beans are tender yet crisp.
- Add tamarind base powder or tamarind pulp, stirring to combine. Continue to cook for about 2 to 3 minutes.
- Season with salt to taste. Serve hot.
