Ayam Sioh

    Ayam Sioh


    2 people made this

    About this recipe: This tamarind chicken dish comes from the Nonya heritage in Malacca.

    Suhara Kuala Lumpur, Malaysia

    Serves: 6 

    • 1 1/2 kg chicken, cut into 8 large pieces
    • Tamarind Sauce:
    • 360 g tamarind paste
    • 3 cups (750ml) water
    • 1 1/2 tablespoon (20ml) rice vinegar
    • 2 tablespoon (30ml) dark soya sauce
    • 10 tablespoons caster sugar
    • 2 teaspoon salt
    • 3 tablespoon coriander powder
    • 12 shallots
    • 3 cloves garlic
    • Oil for cooking

    Prep:15min  ›  Cook:40min  ›  Extra time:1day23hr5min  ›  Ready in:2days 

    1. To make tamarind sauce: Mix tamarind paste and water together then strain the juice and reserve. Blend the shallots and garlic together until fine. Mix all the sauce ingredients together into a large bowl and add the chicken pieces, coating them evenly. Marinate the chicken overnight in the refrigerator.
    2. Next day, strain the tamarind sauce into a pot and cook until it boils. Reduce heat and add the chicken pieces and cook until the chicken is tender.
    3. Remove the chicken and set aside. Continue cooking the sauce, stirring frequently, until it thickens and then remove from heat.
    4. Heat oil in a wok until hot and then fry the chicken until it browns. Arrange the chicken on a dish and pour the thick tamarind sauce over it and serve.

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