Saturday, August 4, 2012


Took this recipe from and it is lovely I think..


1.2 k. of skinless chicken thigh fillets, cut into 2-inch cubes
pandan leaves equal to the number of cut chicken pieces
about 2 c. of cooking oil for deep frying

8 tbsps. of fish sauce
1 tbsp. of finely grated garlic
1 tbsp. of finely grated turmeric (ginger is okay)
2 tbsps. of lime (or lemon) juice
1 tbsp. of sugar
6 to 8 tbsps. of coconut cream
1 tbsp. of oyster sauce
2 bird’s eye chilis, finely chopped (optional)

Place the chicken pieces in a bowl, add all the ingredients for the marinade. Mix well. Cover and let sit in the fridge for at least an hour.
Cut off the root and light green portions of the pandan leaves. Take the dark green portion and blanch in hot water for 30 seconds to release the aroma and to make them more pliable.
Take one piece of chicken, wrap with a pandan leaf and secure with a toothpick. Repeat until all the chicken pieces are wrapped.
Heat the cooking oil in a wok. Fry the pandan-wrapped chicken in batches until they are browned and crisp (about 3 to 4 minutes). Drain on paper towels and serve at once.
Preparation time: 1 hour(s) 20 minute(s)

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