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Season the chicken thighs with salt and white pepper. Add them to the skillet, skin side down, and cook over moderately high heat until the skin is crisp and golden brown, about 4 minutes. Turn the chicken skin side up, pour in the the tamarind sauce and bake in the oven for about 10 minutes, basting once, until the chicken is cooked through. 6.
Sinampalukan is prepared by first sautéing the chicken with garlic, ginger, and onions. Water is then added with tamarind pulp, young tamarind leaves and usually siling haba or labuyo chilis and tomatoes. Other vegetables can also be added if desired, including green beans, pechay, cabbage, eggplant, and others. It is served over white rice.
To ready the tamarind paste for the sauce, concentrate it by mixing it with two parts water until smooth, then strain it while pressing down on the seeds and solids. Get the recipe 12.
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Pecel ayam is made with chicken and coconut sauce cooked in salted tamarind water. The sauce requires grain coconut, garlic, onions, peanuts, cutchery, kaffir lime leaves, fried nutmeg, a sachet of shrimp paste and optionally for added spice, cayenne or chili. Basil leaf and lime juice may also be added. Sugar, salt, and MSG are also added. [2] [3]
Pour all but 1/4 cup of the mixture into a large bowl (setting the 1/4 cup aside to use as sauce later), add the chicken, and toss to coat. Cover and refrigerate for at least 30 minutes and up to ...