When I saw a bunch of fresh pandan leaves (also known as Umbrella tree, Screw pine, Screw tree in english | Schroefpalm in dutch) at the grocer’s, this recipe came immediately in mind which is one of my favorite but I seldom make because of pandan leaves scarcity in my area, but I guess heaven was smiling on me the day I’ve found the leaves.
This recipe has been adjusted to my taste, quite easy to prepare…. one just needs a little bit of patience (in wraping.)
700 grams chicken fillet/breast, cubed bite size
bunch of cleaned pandan leaves
fresh oil for frying
3 tbsp light soya sauce
1 tbsp fish sauce ( nam pla)
2 tbsp sesame oil
4 cloves chopped garlic
1 tbsp chopped ginger
pinch of freshly ground black pepper
1-2 tbsp brown sugar
1 fresh pandan leaf, finely chopped
2 tbsp amaretto disaronno (or whisky of any kind, right chef stel? ) optional though
for the sauce
2 tbsp roasted sesame seeds
1/2 cup or light soya
1tbsp rice vinegar
pinch of brown sugar
*** Mix the marinade ingredients and pour over the cubed chicken. Let it stand for 3-6 hours in the refrigerator. Marinating longer is ideal.
To wrap the chicken, form a square of leaf, put the chicken in the center, pick up the corners and secure with a wooden toothpick.
*** fry in a deep pan with hot oil, takes about 2-3 minutes to cook. Ready a plate with kitchen towel to drain the chicken.
Khai Hoh Bai Toey | Chicken Pandan
eetsmakelijk eten mensen!