Yield: 4 Servings
- 1 tablespoon oil
- 1 small onion, peeled and sliced
- 2 cloves garlic clove, peeled and minced
- 1 thumb-size ginger root, peeled and julienned
- 3 pounds whole chicken, reduce serving parts
- 2 tomato plants, quartered
- 1 tablespoon fish sauce
- 4 cups water
- eight to ten pieces fresh tamarind or two tablespoons tamarind base powder
- 1 cup lengthy beans (sitaw), ends trimmed and reduce 3-inch lengths
- 1 cup pickled youthful tamarind leaves or 2 cups fresh youthful tamarind leaves
- Inside a pot over medium heat, heat oil. Add onions, garlic clove and ginger root. Prepare, stirring regularly, until aromatic. Add chicken and prepare, turning from time to time, until juices run obvious. Add tomato plants and prepare, mashing with back of spoon, until softened.
- Add fish sauce and then prepare, stirring from time to time, for around two to three minutes. Lower heat, cover, and simmer until chicken is cooked through.
- Add lengthy beans and pickled tamarind leaves, and then prepare until lengthy beans are tender yet crisp. Add tamarind base powder, stirring to dissolve. Season with salt to taste. Serve hot.
If Using Fresh Tamarind
- Wash tamarind and put inside a pot with sufficient water to pay for. Provide a boil and prepare until soft and outer skins start to burst.
- Having a fork, mash tamarinds. Inside a capable strainer set on the bowl, pour tamarind and liquid. Still mash having a fork, coming back a few of the liquid in to the strainer a couple of times, to completely extract juice. Discard seeds and skins. Add tamarind juice instead of tamarind base powder.
If Using Fresh Tamarind Leaves
- Strip tamarind leaves from stems and discard stems. Utilizing a mortar and pestle, pound the leaves to produce a number of its juices. Increase sinigang instead of pickled youthful tamarind leaves.