Chicken and beef in tamarind sauce

Name: Chicken and beef in tamarind sauce (Pindang Ayam Dan Daging)
Yield: to serve four to six
Cuisine: Indonesia
Ingredients: a piece of tamarind about the size of a walnut; a piece of tamarind about the size of a walnut; 2 cups stock; salt and pepper; 3 cloves garlic; a pinch of ground laos (galingale); a pinch of ground laos (galingale); 2 tbs dark soya sauce; salt and pepper; 500 g (1 lb) beef―brisket or silverside; 2 chicken breasts; 1 red chilli or a pinch of chilli powder; 1 red chilli or a pinch of chilli powder; 6 cabbage leaves or a small cabbage heart; 6 cabbage leaves or a small cabbage heart; 500 g (1 lb) beef―brisket or silverside; 500 g (1 lb) beef―brisket or silverside; 2 shallots; 1 slice terasi

Pindang Ayam Dan Daging

Preparation info

to serve
four to six

Difficulty
Easy

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

Ingredients

2 chicken breasts
500 g (1 lb) beef―brisket or silverside<

Asia
Indonesia
Starter
Gluten-free
South East Asia

Method

Boil the beef, seasoned with a little salt and pepper, for 3/4 hour. Add the chicken breasts and continue boiling for 20-30 minutes more. Let the meat cool; keep the stock.

Slice the shallots and garlic very finely (and the chilli, if you are using whole chilli). Grill the terasi and tamarind for about 1 minute on each side, and pound and crush the terasi. Cut the beef and chicken into