| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Filipino |
Chicken, Filipino |
4 |
Servings |
INGREDIENTS
|
|
2 1/2 to 3 lb chicken fryer, cut up |
| 2 |
tb |
Cooking oil |
| 1 |
|
Clove garlic, minced |
| 2 |
md |
Tomatoes, sliced |
| 1 |
md |
Onion, thinly sliced |
| 1 1/2 |
ts |
Salt |
| 1 |
tb |
Patis (fish sauce) |
| 1/8 |
ts |
Pepper |
| 5 |
c |
Water |
|
|
5-6 pieces medium sampaloc (tamarind)(about 1/ package)[available powdered packages] |
| 1 |
md |
Icicle radish, cut i pieces (or 10 red r pared) |
| 1/2 |
lb |
Mustasa (mustard gre [or water cress, sp cabbage] |
| 3 |
|
Green onions |
INSTRUCTIONS
1. Saute garlic, onion and tomatoes in hot oil in big saucepan. Add
chicken and cook stirring for 10 minutes or until chicken colors sligh
2. Add salt, pepper, patis, tamarind powder and 5 cups water. Cover simmer
for 30 minutes or until chicken is tender.
3. Add radish and cook for 5 minutes. Add mustasa, cover and remove heat.
Correct seasoning. Serve hot.
Preparation Time: 10 minutes Cooking Time: 50 minutes Serves: 4-5
Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Man
Rothstein (1/24/94)
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