Name: Spicy Tamarind Chicken with Noodles
Ingredients: 3 8 oz chicken breasts; 3 Red onions; 5 Cloves garlic; 1 2 cm piece fresh ginger; 1 Red chilli; 1 Green chilli; 25 g Palm sugar; 50 ml Peanut or walnut oil; 50 ml Tamarind mixed with water; 50 ml Soy sauce; 2 tb Peanut oil; 2 tb Marinade paste; 250 ml Lime juice; 75 g Palm sugar; Soy sauce; 6 oz Vermicelli noodles; Vegetable oil; 1 Parsnip; 1 lg Red chilli; finely sliced; 1 Red onion; finely sliced; Fresh coriander; Basil leaves

You know how it was with Moses, when he saw two men fighting, one an Egyptian, and another an Israelite, he killed the Egyptian; but, when he saw two Hebrews fighting, Now, saith he, I will go and reconcile them, for they are brethren; why so, but because he was a good man, and gracious? So also it is with a gracious heart; when he sees the Scripture fighting with an Egyptian, an heathen author, or apocryphal, he comes and kills the heathen…but when he sees two Scriptures at variance (in view, though in truth not), Oh, saith he, these are brethren, and they may be reconciled, I will labour all I can to reconcile them; but when a man shall take every advantage of seeming difference in Scripture, to say, Do ye see what contradictions there are in this book, and not labour to reconcile them; what doth this argue, but that the corruption of a man’s nature, is boiled up to an unknown malice against the word of the Lord.

Thomas Bridge

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Vegetables		For, Better, For, Worse	1	servings

INGREDIENTS

3		8 oz chicken breasts
3		Red onions
5		Cloves garlic
1		2 cm piece fresh ginger
1		Red chilli
1		Green chilli
25	g	Palm sugar
50	ml	Peanut or walnut oil
50	ml	Tamarind mixed with water
50	ml	Soy sauce
2	tb	Peanut oil
2	tb	Marinade paste
250	ml	Lime juice
75	g	Palm sugar
		Soy sauce
6	oz	Vermicelli noodles
		Vegetable oil
1		Parsnip
1	lg	Red chilli; finely sliced
1		Red onion; finely sliced
		Fresh coriander
		Basil leaves

INSTRUCTIONS

MARINADE PASTE
DRESSING
SALAD
Puree the marinade ingredients to make a paste, and reserve 2tbsp for the
dressing. Spread the paste over the chicken breasts and marinade for about
2-4 hours. To make the dressing, warm the oil with the 2tbsp paste for a
few minutes. Add the lime juice, soy sauce and palm sugar, stir and leave
to one side.
Cover the noodles with boiling water until soft (about 30 minutes). Sear
the chicken in a hot pan and cook in the oven for about 5-7 minutes. Leave
to one side.
Cut the parsnips into chip shapes and deep fry.
Drain the vermicelli and toss with all the other ingredients, including the
chicken. Garnish with fresh basil and coriander leaves. Sprinkle with the
parsnip chips and serve.
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