Recipes From Mary's Kitchen

as featured on Raffy's Live by Request, Air Supply episode

INGREDIENTS:

• 2 Tbsp oil
• 1 medium yellow onion, peeled and sliced
• 6 cloves garlic, peeled and minced
• 2 thumb-sized pieces of fresh ginger, peeled and julienned
• 1 whole chicken, cut into serving-sized pieces
• 2 Tbsp fish sauce
• 1 Tbsp salt
• ½ Tbsp white sugar
• 6 c. water
• 6 pcs finger peppers
• 8 to 10 pieces fresh tamarind or 1 package Tamarind Powder**
• 12 strings of long beans, ends trimmed and cut into 3-inch lengths
• 1 c. pickled young tamarind leaves or 2 c. fresh young tamarind leaves or 1 package of frozen tamarind leaves**

DIRECTIONS:

1. Heat oil In a pot over medium heat. Add onions, garlic, and ginger. Cook, stirring regularly, until aromatic. Add chicken and cook, turning occasionally, until juices run clear. 
2. Add fish sauce and continue to cook, stirring occasionally, for about 2 to 3 minutes. Add water. Lower heat, cover, and simmer until chicken is cooked through.
3. Add finger peppers, long beans and pickled tamarind leaves, and continue to cook until long beans are tender, yet crisp. Add tamarind base powder, stirring to dissolve. Season with salt and sugar to taste. Serve hot.

**NOTES:

If using fresh tamarind:

1.  Wash tamarind and place in a pot with enough water to cover. Bring to a boil and cook until soft and outer skins begin to burst.

2.  With a fork, mash tamarinds. In a fine mesh strainer set over a bowl, pour tamarind and liquid. Continue to mash with a fork, returning some of the liquid into the strainer once or twice, to fully extract juice. Discard seeds and skins. Add tamarind juice in place of tamarind base powder.

If using fresh tamarind leaves:

Strip tamarind leaves from stems and discard stems. Using a mortar and pestle, pound the leaves to release some of its juices. Add to pot in place of pickled young tamarind leaves.

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