2 1/2 to 3 lb chicken fryer,

-cut up 2 tb Cooking oil

1 Clove garlic, minced

2 md Tomatoes, sliced

1 md Onion, thinly sliced

1 1/2 ts Salt

1 tb Patis (fish sauce)

1/8 ts Pepper

5 c Water

5-6 pieces medium sampaloc

-(tamarind)(about 1/ -package)[available -powdered packages] 1 md Icicle radish, cut i

-pieces (or 10 red r -pared) 1/2 lb Mustasa (mustard gre

-[or water cress, sp -cabbage] 3 Green onions

1. Saute garlic, onion and tomatoes in hot oil in big saucepan. Add

chicken and cook stirring for 10 minutes or until chicken colors sligh 2. Add salt, pepper, patis, tamarind powder and 5 cups water. Cover

simmer for 30 minutes or until chicken is tender. 3. Add radish and cook for 5 minutes. Add mustasa, cover and remove heat.

Correct seasoning. Serve hot.

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Man Rothstein (1/24/94)