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Chicken Pandan

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Chicken pandan is a delicious Thai dish that is perfect for those who aren’t a fan of spicy food. The coconut milk marinade makes the chicken tastier and the pandan gives it an awesome aromatic flavor. . If you want some spice, you may want to dip it in sweet chili sauce. This recipe is definitely worth a try.

 

Ingredients:

500g chicken breast, cut into 2 inch pieces

1/2 cup coconut milk

2 tablespoons fish sauce

1 tablespoon sesame oil

2 garlic cloves, crushed

1 tablespoon freshly grated ginger

3 tablespoons rice flour

20-30 pieces pandan leaves

2 tablespoons vegetable oil

 

Place the coconut milk, fish sauce, sesame oil, garlic, ginger and rice flour in a medium sized bowl and stir until all the ingredients are well combined. After, add the chicken and make sure that they are coated by the marinade. Refrigerate it for 2-3 hours.

Preheat the oven at 150C. After, drain the chicken and discard the marinade. Wrap a piece of chicken in a pandan leaf. Secure it with a toothpick. Repeat the same procedure for the remaining chicken.

Put the chicken in a baking tray and lightly brush them with oil. Bake them for 10-12 minutes until golden brown. Remove from oven and serve with rice.

 

Photo Courtesy Of:  dbgg1979

 

Pad Sieu

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Aside from being a soup fan these days, I have also been quite fond of noodles. It is not because I am trying to avoid rice, but due to the fact that they are just good. Thai noodles are sweet, spicy and very tasty that is why I decided to look into other variations, since we are more accustomed to pad Thai.

Pad sieu is a Thai noodle dish that uses wide rice noodles. It may not be as famous as pad Thai, but is also tasty. This recipe uses chicken, but you can add pork and shrimp as well. It is a filling meal that is easy to prepare.

 

Serves 4

Ingredients:

1kg fresh wide rice noodles

2 teaspoons sesame oil

2 cloves garlic, crushed

2 fresh small red Thai chilies, sliced thinly

600g chicken thigh fillets, chopped coarsely

250g baby bok choy, quartered lengthwise

4 green onions, sliced thinly

2 tablespoons kecap manis (Indonesian sweet soy sauce)

1 tablespoon oyster sauce

1 tablespoon fish sauce

1 tablespoon sugar

1/4 cup young corn

2 shallots, sliced

Vegetable oil

 

Heat 2 tablespoons of vegetable oil in a wok or skillet under medium heat. Fry the shallots until they are golden brown; stir-occasionally. Transfer the shallots in a plate lined with paper towels to drain the excess oil.

Soak the noodles in a bowl of boiling water for 3-5 minutes. Separate the noodles with a fork. Drain.

Place 2 tablespoons of vegetable oil in a wok or skillet under medium heat. Sauté the garlic and chili for 2-3 minutes or until it becomes fragrant. Add the chicken and stir-fry it for 5 minutes or until it is light brown. Stir in the bok choy, young corn and green onions. Cook it for 8-10 minutes or until the chicken is cooked.

In a small bowl, combine the sesame oil, oyster sauce, fish sauce, kecap manis and sugar. Mix well until the sugar is dissolved.

Add the noodles and the sauce. Lightly toss the noodles while stir-frying to make sure it is coated in the sauce. Cook for 2-3 minutes.  Transfer to a plate and sprinkle with fried shallots before serving.

 

Photo Courtesy Of:  avlxyz