CRISPY FRIED TAMARIND CHICKEN RECIPE - (4.4/5)
Provided by á-178127
Number Of Ingredients 5
Steps:
- Pour the chicken stock into a large pan and simmer for a minute. Add the chicken drumsticks and cook for 10 to 20 minutes. Drain well and keep aside. Combine the tamarind extract, salt and some hot water in a bowl. Mix well and pour this over the chicken drumsticks. Cover and keep aside for 2 to 3 hours. Drain well and pat dry. Heat oil in a deep frying pan over medium flame. Fry the drumsticks until golden and crisp. Remove and drain excess oil. Serve at once.
MEE KROB (THAI CRISP FRIED NOODLES)
Crispy deep-fried rice noodles coated with a sweet-and-sour sauce. An easy, tasty Thai dish with interesting textures and flavors. Add pork, chicken, shrimp, or fried tofu, or a combination -- your choice.
Provided by Daydream
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Gather all ingredients together before commencing to cook.
- Cover tamarind pulp with 2/3 cup hot water, and crush and break up pulp with a fork.
- Let stand for 20 minutes, then pour mixture through a strainer and press to extract the liquid.
- Reserve 4 tablespoons of tamarind liquid for the sauce.
- Place rice vermicelli inside a large paper or plastic bag, and break into pieces.
- Heat peanut oil until very hot (between 375 deg F and 400 deg F).
- Fry noodles in small batches until they puff up and turn light to golden brown each batch will only take a few seconds (allow oil to get hot again between batches).
- Remove at once with a slotted spoon, or wire strainer, and drain immediately on paper towels.
- Next, deep fry the diced tofu until golden brown, drain and keep warm in a low oven.
- Lastly, drizzle the egg into the oil in a circular fashion, and cook for around 30 seconds until golden brown and crisp on both sides.
- Remove egg from oil, break or slice into pieces, and keep warm in a low oven with the tofu.
- Combine the sauce ingredients, including the reserved tamarind liquid, in a saucepan, and bring to boil, stirring constantly.
- Allow to simmer a few minutes until the liquid reduces in volume by about one third and starts to turn syrupy, then remove from heat and set aside.
- Pour oil from wok, reserving one tablespoon, and stir-fry the garlic, green onion, and one of the chilies until they start to color, about one minute.
- Add the meat and/or shrimp and stir-fry until just cooked, about one minute.
- Add the prepared sauce to the wok and toss all ingredients together until steaming hot.
- Mound the crisp fried noodles on a serving platter and spoon the sauce over.
- Scatter with bean sprouts, cilantro, the remaining sliced chilli, the deep-fried tofu, and the chopped egg.
- Serve immediately, as the noodles will soften after about 10 minutes.
Nutrition Facts : Calories 1772.6, Fat 169.1, SaturatedFat 29.8, Cholesterol 112.1, Sodium 1257.5, Carbohydrate 56.6, Fiber 2.4, Sugar 16.6, Protein 12.7
THAI TAMARIND CHICKEN
This recipe for sweet and spicy Thai chicken incorporates a flavorful tamarind sauce and freshly grated ginger. Serve with jasmine rice or rice noodles.
Provided by Savina
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Mix soy sauce and flour together in a large bowl until blended. Add chicken and mix until coated.
- Mix water, fish sauce, brown sugar, and tamarind paste together in a bowl.
- Heat oil in a wok over medium-high heat. Add garlic, chile pepper, and ginger and fry for 1 to 3 minutes. Remove chicken from the marinade and add to the wok; stir-fry for 1 to 2 minutes. Add 1/2 the tamarind sauce mixture to the wok and continue stir-frying until liquid dries up. Add remaining sauce and cook until chicken is no longer pink inside and sauce is thickened to desired consistency, 10 to 15 minutes more.
Nutrition Facts : Calories 454.8 calories, Carbohydrate 26.4 g, Cholesterol 113.1 mg, Fat 18.4 g, Fiber 1 g, Protein 44.9 g, SaturatedFat 3.2 g, Sodium 2553.4 mg, Sugar 15.3 g
CRISPY PAN FRIED SHIMP WITH TAMARIND GLAZE
From Modern Indian Cooking by Hari Nayak and Vikas Khanna using simplified ingredients and cooking techniques for the modern Indian table.
Provided by gailanng
Categories Indian
Time 2h6m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Using a clean kitchen towel, pat dry the shrimp and set aside. Mix ginger and garlic with cumin powder. Add tamarind, cayenne pepper, turmeric, flour and salt.
- Stir 2 tablespoons of oil into the mixture. Transfer to a bowl, add the shrimp and toss well to coat evenly, cover and refrigerate for about 2 hours for best results.
- Heat the remaining oil in a large sauté pan over medium heat. Add the marinated shrimp and cook for a minute on high heat. Turn the shrimp over and cook for another minute. Reduce the heat and cook for 2 to 3 minutes, turning the shrimp occasionally for uniform cooking. Sprinkle with lemon juice and Thai basil and serve hot.
Nutrition Facts : Calories 225.5, Fat 15.1, SaturatedFat 1.9, Cholesterol 143.2, Sodium 645.9, Carbohydrate 6.4, Fiber 0.6, Sugar 1.5, Protein 16.2
CRISPY FRIED CHICKEN
Number Of Ingredients 14
Steps:
- Combine all ingredients set aside.Combine flour and seasonings in medium bowl. Combine egg yolk and water. Add gradually to dry ingredients. Heat Crisco to 365°F in deep fryer to a depth of about 2 inches. Moisten chicken pieces. Dip in seasoned flour, then batter, then back in seasoned flour. Fry in hot Crisco for 15 to 18 minutes or until well browned. Drain on paper
Nutrition Facts : Nutritional Facts Serves
TURMERIC FRIED EGGS WITH TAMARIND AND PICKLED SHALLOTS
These fried eggs, as good enough to eat as they are to admire, get their wonderfully eccentric appearance from turmeric and chile. You can serve this easy, punchy breakfast as is, or with some hash browns if you're having them for brunch. Feel free to make this dish your own by swapping out the spinach for another leafy green, using red onion in place of the shallot, or by leaving out the chile for a milder, more kid-friendly version.
Provided by Yotam Ottolenghi
Categories breakfast, brunch, vegetables
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Prepare the pickled shallots: Add the shallot, lime juice and a pinch of salt to a small bowl; use your fingers to gently massage everything together. Set aside to pickle lightly.
- Make the tamarind dressing: Add all the ingredients to a bowl, along with 1 1/2 tablespoons water. Whisk to combine and dissolve the sugar. Set aside.
- Prepare the spinach: Add 1 tablespoon oil to a large skillet and heat over medium-high. Once hot, add the garlic and cook for 90 seconds, stirring, until fragrant and lightly golden, then stir in the spinach (in batches, by the handful) and 1/4 teaspoon salt. Cook, stirring frequently, until wilted, about 4 minutes. Transfer to a serving platter and wipe out the pan.
- Prepare the eggs: Add the remaining 3 tablespoons oil and the turmeric to the same pan; stir to combine and heat over medium-high. Once hot but not smoking, crack in the eggs and quickly sprinkle the whites with the sliced chile.
- Season the eggs all over with a good pinch of salt and use spatula to separate the whites so that the eggs are not joined together. Fry for 3 to 4 minutes, spooning some of the oil over the whites. You want the whites to be crispy at the edges and the yolk to be runny. (You can cook it for longer, if you like your eggs more cooked.)
- When eggs are cooked to taste, use a spatula to transfer them to the plate with the spinach, drizzling with any extra turmeric oil left in the pan. Top with the pickled shallots and a spoonful of the tamarind dressing, serving any remaining alongside.
FRIED CHICKEN WITH TAMARIND
Number Of Ingredients 10
Steps:
- Clean chicken and cut into large pieces. Season with salt and pepper. Grate onions and crush garlic. Soak tamarind in boiling water, otherwise use tamarind puree. Arrange chicken pieces in a flat bowl, sprinkle on grated onion and garlic and strain on tamarind water. Marinate for 20 mins. Remove chicken pieces, drain and pat dry with kitchen paper. Heat oil until almost smoking and carefully add pieces of chicken. Deep fry for 2 mins, then remove from oil and return to marinade while remaining pieces are cooked. Marinate for at least 10 minutes the second time, then drain again and pat dry. Return to the hot oil and cook again for 2 minutes. Marinate once more,then fry chicken another 2 mins. It should be crisp on the surface and the meat tender and moist. Serve either peanut sauce or with soy sauce and krupuk or potato crisps.
Nutrition Facts : Nutritional Facts Serves
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