Wie Man Kocht Chicken in Spicy Tamarind Sauce (Ayam Asam Pedas) Smakelijk

Chicken in Spicy Tamarind Sauce (Ayam Asam Pedas) - . Today I am sharing this Chicken in Spicy Tamarind Sauce (Ayam Asam Pedas)! A quick and easy dinner that is ready in under 40 minutes! The spicy and sour fish dish is known widely in Sumatra and Malay Peninsula. Mix tamarind sauce with shallots, coriander powder, sugar, soy sauce, vinegar, salt and pepper. Marinate chicken pieces, cover and leave in the fridge overnight. The sauce should have carmelised alittle over the chicken. Garnish with coriander leaves and serve with cucumber if desired.

Remove the chicken, and simmer the sauce until it reduces and thickens. Return the chicken into the pan and cook until the sauce is reduced and the chicken are fully cooked. Turn off heat, and serve either with steamed white rice, or nasi uduk (fragrant.

You can cook Chicken in Spicy Tamarind Sauce (Ayam Asam Pedas) with 22 Ingredients and 7 steps. See the following guide!

1. 350 g Chicken Meat (boneless, cut into pieces).
2. 1/2 tsp Salt (marinate).
3. Sambal Paste (blend well);.
4. 20 g Dried Chilli (deseed, rehydrated).
5. 40 g Shallots.
6. 20 g Garlic.
7. 20 g Ginger Root.
8. 20 g Galangal Root.
9. 20 g Turmeric Root.
10. 20 g Fermented Shrimp Paste (Belacan).
11. 20 g Lemongrass Stalk (white part).
12. Aromatics;.
13. 2 stalk Ginger Flower (slice in half).
14. 2 stalk Lemongrass (bruised).
15. 10 sprigs Vietnamese Mint (Daun Kesum).
16. Other Ingredients;.
17. 3 Tbsp Cooking Oil.
18. 1 Tbsp Sugar.
19. 1.5 cup Water.
20. 100 g Okra.
21. 2 pc Tomatoes (quartered).
22. 10 g Vietnamese Mint leaves (finely chopped, garnish).

Asam Pedas (Spicy Tamarind Fish) is a spicy and tangy Malaysian fish dish that is sure to whet your appetite. P/S: Explanation on difference between Asam Pedas and Gulai Tumis as I understand it is in the blog post. Gai Lan (Chinese Broccoli) with Oyster Sauce. Malaysian Chinese KitchenVideosAsam Pedas (Spicy Tamarind Fish).

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..

Ayam Penyet (Penyet Chicken) is an incredibly spicy Indonesian dish that is not for the faint-hearted. Assam Pedas, or literally "sour spicy," is a classic Malaysian dish. Ask any home cooks in Malaysia-Malay, Chinese, or Indian-and you are bound to get various recipes for Assam Pedas. Everyone has their own interpretation for this favorite dish and there are endless adaptations; suffice it to say, it's. I'm also substituting tamarind juice for lemon juice.