Tamarind Chicken

Ingredients: 

2 lbs boneless skinless chicken breast- cut into pieces

3 tbsp oil

1/3 cup tamarind juice 2 teaspoon tamarind paste + water

2 tbsp brown sugar

1 tbsp banana ketchup

1 tbsp white vinegar

1/3 cup soy sauce

pepper flakes

Procedure:

In a bowl mix tamarind juice, sugar, ketchup, vinegar and soy sauce. Add chicken pieces and martinat overnight. Heat up a large skillet over medium high heat. then pour in oil.

Add the chicken pieces and cook, stirring occasionally. When the chicken is almost friend add the marinate sauce and pepper flakes. Continue cooking until it dries up. Serve.

Tamarind Pork

Ingredients:

3 tbsps olive oil
1 pound pork cubes, cut into 1 1/2-inch pieces
2 cups chicken stock
1/2 cup light brown sugar
3 tbsps tamarind paste
1 tbsp soy sauce
pepper flakes

Procedure:
Heat oil in a large pot over medium heat.
Add the pork and cook on all sides until the outsides begin to brown.
Add the brown sugar, tamarind paste, pepper flakes and soy sauce. Add the chicken stock and bring to a boil. Reduce heat to simmer, cover and cook for 45 to 50 minutes. Serve.

Sinigang na Karne sa Labong ng Kawayan

This is my favorite sinigang with bamboo shoots eversince my childhood. 

Sinigang na Karne sa Labong ng Kawayan a unique way of sinigang with bamboo shoots. This one of the specialties in Cavite.


Ingredients:
7 cups rice wash or water
1/2 kilo beef with bone, cut into cubes
a dozen pcs tamarind (Sampaloc)or calamansi juice
1 large onion, quartered
2 tsps iodized rock salt
5 pcs okra
150 grams freshly sliced labong sa kawayan (bamboo shoots)
1 bunch kangkong, washed and individual leaves separated
1 finger pepper
1 tbsp fish sauce
salt and pepper


Procedure:
Boil tamarind to soften. Pound and strain all juices and set aside.
In a large thick-bottom casserole, put 2/3 of rice wash and beef. Cover. Bring to boil (remove scums as it arises). Put the next-three ingredients. Cover back on. Bring to boil. Then, decrease fire to low, simmer gently for an hour.
Remove ends of okra. Put in a medium bowl filled with water the leaves and tender stalks of kangkong. Set aside.
Increase fire to medium-high, add the okra, bamboo shoots, fish sauce, tamarind juice and the rest of rice wash. Mix. Cover and simmer. Add in kangkong leaves. Serve hot.