Ingredients:

1 chicken, cut at the joints
1 tbsp salt
2 tbsp butter or margarine (or even lard if easily available)
2 onions, sliced
1 tbsp fish sauce (patis)
2-3 radishes (daikon), peeled and sliced
1/2 cup vinegar
1/2 tsp black pepper
3 cloves garlic, minced
3 ripe tomatoes chopped
1 cup water

Arrange the chicken pieces into a large casserole pan.

Add the vinegar, salt and pepper and cook until the liquid had evaporated.

Debone the chicken and cut into bite size pieces.

Using a large frying pan, add the butter and to it saute the garlic and when brown (not burnt) put in the onions, tomatoes and fish sauce.  Also add the chicken pieces.

Let it cook for a couple of minutes before adding the water.

Bring the water into a  boil.  Add the radishes and continue cooking until the radishes are soft and tender but not mushy.

Serve with freshly boiled rice or green salad.