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Recipe by: joffray
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See below ingredients and instructions of the recipe
2 1/2 to 3 lb chicken fryer, -(tamarind)(about 1/2
-cut up -package)[available as
2 tb Cooking oil -powdered packages]
1 Clove garlic, minced 1 md Icicle radish, cut into 1"
2 md Tomatoes, sliced -pieces (or 10 red radishes,
1 md Onion, thinly sliced -pared)
1 1/2 ts Salt 1/2 lb Mustasa (mustard greens)
1 tb Patis (fish sauce) -[or water cress, spinach,
1/8 ts Pepper -cabbage]
5 c Water 3 Green onions
5-6 pieces medium sampaloc
1. Saute garlic, onion and tomatoes in hot oil in big saucepan. Add
chicken and cook stirring for 10 minutes or until chicken colors
slightly.
2. Add salt, pepper, patis, tamarind powder and 5 cups water. Cover
and simmer for 30 minutes or until chicken is tender.
3. Add radish and cook for 5 minutes. Add mustasa, cover and remove
from heat. Correct seasoning. Serve hot.
Preparation Time: 10 minutes Cooking Time: 50 minutes Serves: 4-5
Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by
Manny Rothstein (1/24/94)
Submitted By MICHELLE BRUCE On 04-06-95
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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