Wednesday, November 28, 2007
Radish Chicken in Tamarind Sauce
This is a dish that my mom used to cook. The sourness from the tamarind, the spiciness from the dried red chillies just made this dish wonderful. I bought a small white radish while marketing this past Sunday because I wanted to recreate this dish. I added some dried Chinese mushroom just because I had some. Just writing down an "agaration" recipe here for my record, if not I would have forgotten what I put in it.
1 small white radish, cut
About 8-10 dried red chili peppers
About 3-4 dried Chinese mushroom, soften and sliced
One big chicken breast, sliced
Sauce: 1 cup of Tamarind juice, sweet soy sauce, dark soy sauce, light soy sauce, salt, white pepper and sugar (to taste).
Stir-fry the radish in some oil, then add in the red chili and mushroom, lastly add in the chicken. Then add tamarind juice plus water to cover. Then add in the sauce and let it simmer until the radish has soften (about 2 hours).