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Ingredients
3 pounds whole chicken, cut into serving parts
2 tomatoes, quartered
½ cup pickled young tamarind leaves or 1 cup fresh young tamarind leaves
8 to 10 pieces fresh tamarind or 2 tablespoons tamarind base powder
1 small onion, peeled and sliced
2 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and julienned
1 cup long beans (sitaw), ends trimmed and cut into 3-inch lengths
1 tablespoon vegetable oil
4 cups water
Salt to taste
Directions
1. In a pot over medium heat, heat oil. Add onions, garlic, ginger and tomatoes. Cook, stirring regularly, until softened. Add chicken and cook, turning occasionally, until juices run clear.
2. Add salt and continue to cook, stirring occasionally, for about 2 to 3 minutes. Add water and bring to a boil. Add tamarind base powder,stirring to dissolve. Lower heat, cover, and simmer until chicken is cooked through.
3. Add long beans and pickled tamarind leaves and cook until long beans are tender yet crisp. Season with salt to taste. Serve hot.
Note:
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 into sinigang in place of tamarind base powder.
If Using Fresh Tamarind Leaves
1. Strip tamarind leaves from stems and discard stems. Using a mortar and pestle, pound the leaves to release some of its juices. Add to sinigang in place of pickled young tamarind leaves.