Another recipe which is similar to an old entry (September 1, 2005) One of my favorites, and my husband’s too. I’ve tasted this in the Philippines during my vacation last year. I ordered it in a Thai restaurant there and I was pleased because their Chicken Pandan tasted close to what I usually had in Thailand (where I lived for years.) In Philippines restaurants the chicken are wrapped beautifully (pandan leaves are interlocked) , no meat would show but mine was, as you can see, simply wrapped w/ chicken showing & only secured with clean toothpicks.
my marinade this time was sans the liquor (please do check the old entry for the recipe)
and my dip this time was also different. If you’re interested, simply leave me a message and I’ll share with you how to make this sauce. It was with tamarind.