Tamarind leaves that is.
I love any dish with Tamarind leaves on it. Or not any dish but the two dishes I know that uses Tamarind leaves to add sour flavor on it. That’s tamarind chicken soup (or sinampalukang manok in our language) and pork blood stew in tamarind leaves (or tinumis on our language). I can assure that even if your face is as hard as spring plungers, it will definitely melt when you had a taste of tamarind chicken soup. It’s the best comfort food for me. And the best chicken dish for me too.
Tamarind leaves used in this dish is a bit hard to find here in the metro. And I have to ask my mom to brought some for me, sadly, there is none available in the province now.
