Good for 5 servings.
- 2-1/2 tbsps cooking oil
- a chunk (30 grams) of ginger root, sliced
- 5 cloves of finely pounded garlic
- 2 medium (75 grams) red onion, halved & sliced
- 3 pcs (115 grams) red ripe tomatoes, halved & sliced
- 3 pcs (750 grams) chicken quarters, cut into small serving pcs.
- 1/4 tsp ground black pepper
- 3 tbsps fish sauce
- 5 cups rice wash
- 2/3- 1 small pouch of tamarind powder with taro (if you want your soup to be more sour in taste put all the contents of the pouch)
- 2 small pcs (200 grams) taro, each cut into three or large chunks
- 2 pcs (175 grams) radish, sliced at 3/4"thick
- 6 pcs okra, remove both ends
- 1 large eggplant, thinly sliced
- 2-3 pcs finger chilis
- a bunch of swamp cabbage (tender stalks and leaves only)
In a wok, put oil. Heat moderately. Add garlic and ginger. Saute until garlic is golden brown. Follow with onion and tomatoes. Cook until limp. Put chicken, black pepper and fish sauce. Mix. Cook until aromatic, about 6-8 minutes.
Add rice wash, tamarind powder with taro and taro. Cover. Bring to boil. Then, decrease fire to low. Simmer for 18-20 minutes.
Increase fire to medium-high, add radish and okra. Cook until half-done. Follow with eggplant and chilis. Cook for another minute. Add the kangkong. Cover. Put off fire. Let it sit for 2 minutes until kangkong is done.
Serve hot and with steamed rice, also, with fish sauce, for your dip.