How to Make Malaysian Ayam Siow - Peranankan Chicken in Tamarind Sauce Asian Cooking Recipe Cuisine

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Malaysia Ayam Siow (Peranankan Chicken in Tamarind Sauce)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4 Servings

 5 tablespoons tamarind paste

 10 shallots, finely chopped

 2 tablespoons dried coriander leaves

 120 g brown sugar

 1 1/2 tablespoons dark soy sauce

 1 1/2 tablespoons vinegar

 2 teaspoons salt

 1 1/2 teaspoons pepper

 1 kg chicken piece

 2 tablespoons oil


Directions:

 1. Mix tamarind sauce with shallots, coriander powder, sugar, soy sauce, vinegar, salt and pepper. Marinate chicken pieces, cover and allow to marinate for at least 4 hours or overnight.

 2. Put the marinated chicken (along with the marinade) in a medium pan over medium-high heat and bring to a boil. Simmer over low fire for about 30 min until chicken is tender and sauce has thickened.



For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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