TAMARIND CHICKEN

On the 17-18th sept ,we joined 2 day -1 nite  tour group to batam island,indonesia included three meal,from johor bahru,pasir gudang ferry terminal to the island took an hour .The tourist guide took us round the island.we have a seafood lunch at the golden prawns restaurant,after lunch nearby the restaurant,there a small stages performance the kuda kumpang and a man eating broken glass,just 20 minutes,free of charges,every one gave some tips  A.few tourist places we visit are just nearby.From
nagoya town to our hotel took an hour to reached the hotel Batam View Beach Resort,hear that is the same chinese boss of golden prawn restaurant..The hotel have a nice,clean beautiful view facing the seaside.next to the hotel is a batam golf club.Further down the opposite side,there is a 5 star hotel facing the sea. Quiet and relaxing place for s short get away holiday.

TAMARIND CHICKEN
source;sbs food

Ingredients;
1 kg.chicken wing( I used chicken thigh)
3 tbsp cornflour starch
2 tbsp oil
1 fresh chilli,sliced
some chop fresh corriander leaves for garnish
pepper,salt and fresh lime juice mix together as a dipping sauce

Marinade
2 tsp salt
1 tbsp sugar
1 tsp pepper
1 tsp chicken stock powder
1 tsp sesame oil
1 tsp oyster sauce

Sauce;
100g tamarind paste soaked in 300 ml,hot water
2 tsp oil
1 tsp annatto seed ( I did not add)
1 clove garlic,finely fined sliced
1/3 cup sugar
1 tsp chicken stock
1 tsp salt
1 tsp pepper
1 tsp oyster sauce
1 tsp oyster sauce
2 tsp cornflour starch dissolved in 2 tbsp water

Method;
wash chicken wing ,dry with tea towel,prick with a fork to allow to penerate.Mix the ingredients and pour onto the chicken,rub all over evenly,refreigerate for 1 hour.

meanwhile prepared the tamarind .soak the tamarind pulp for 1 hour then press to strain through a sieve ( discard the pulp) put aside.

heat 2 tbsp of oil in a large non sticking pan over medium heat.dredge the marinaded the chicken wing with the 3 tbsp cornflour,fry the chicken until they become golden and cooked through.drain on
paper towel to remove excess oil.heat 2 tsp oil in another pan,add in the annatto seed,garlic,fry  until
garlic is golden.pour in the tamarind juice,sugar,chicken stock,salt,pepper,soy sauce,oyster sauce and cornflour,mix well and adjust the seasoning to suit.

Pour sauce over the chicken.serve and arnish with chilli and corriander leaves.If desired dip the chicken lightly into a mix of pepper,salt,lime juice.