Fried Chicken In Pandanus Leaves

Pandanus, Pandan or Screwpine leaves are widely used in Thailand, Indonesia, Malaysia and Singapore. These leaves have a nice scent and often used in both savory and sweet dishes. The leaves infuse the marinated chicken with their wonderful earthy scent after frying. Unwrap the leaves and indulge.

Fried Chicken In Pandanus Leaves

Ingredients

700g Chicken Breast, skinless, cut into bite size
4 cloves Garlic, chopped
2 Tbsp Chopped Coriander Root
1 tsp White Pepper
2 Tbsp Oyster Sauce
2 Tbsp Sesame Oil
2 1/2 Tbsp Sugar
2 tsp Corn Flour
2 Tbsp Light Soy Sauce
40 Pandan Leaves, cleaned
Vegetable Oil for deep frying

Method

Combine all the ingredients (except pandanus leaf and oil) and marinate for at least 3 hours or overnight.

When ready to cook: Make a hollow triangle with pandanus leaf. Place a piece of chicken in the center. Then feed the right end of the leaf through the hole, pull to tighten. Turn over, and feed the other end and secure tightly. Continue the process with the remaining chicken.

Trim the excess leaves, leaving about one inch at each end. Place the wrapped chicken in a steamer and steam over high heat for about 8 to minutes.

Heat the oil and deep fry the chicken until the chicken is well cooked and golden brown in color. Serve warm with sweet chili sauce.

Comments

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the...

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W...

Seasaltwithfood

Search This Blog