This sauce is delicious served with steamed or fried chicken.
First make the tamarind water.
Pour 100 mls water over 1 tablespoon (30g) tamarind from a block. Leave to soak then strain, pushing down on the tamarind to extract as much flavour as possible.
Fry 1 diced onion until brown
6 thin slices ginger, shredded
Add tamarind water
2 tablespoons kecap manis
½ teaspoon bottled chilli (or to taste).I use Masterfoods, but you could also use fresh.
Simmer a few minutes to combine the flavours, then serve over chicken.
First make the tamarind water.
Pour 100 mls water over 1 tablespoon (30g) tamarind from a block. Leave to soak then strain, pushing down on the tamarind to extract as much flavour as possible.
Fry 1 diced onion until brown
6 thin slices ginger, shredded
Add tamarind water
2 tablespoons kecap manis
½ teaspoon bottled chilli (or to taste).I use Masterfoods, but you could also use fresh.
Simmer a few minutes to combine the flavours, then serve over chicken.
