Most of us are familiar with this dish i believe . It is a popular and classic Thai dish, the chicken pieces are marinated and wrapped with pandan leaves or screwpine leaves which gives a very fragrant aroma to the dish. They are usually done by deep frying them but here i'm posting a baked version, it is no less tasty than the deep fried version to me. Just ensure that the meat gets marinated well enough for several hours or overnight.
Making these only involves a little bit of work that is wrapping the chicken with pandan leaves.You can wrap in whatever way you find it easy as long as they chicken gets cooked at the end :D For my wrapping method here, you can refer to this youtube . It would be much easier to use wider pandan leaves if following this method, otherwise you can just wrap the chicken and secure it with toothpick. Makes a wonderful starter dish.
Recipe ( from Honey Bee Sweets, via My Kitchen Snippets )
300-400 boneless chicken thigh or chicken breast meat
1tbsp minced ginger
1tbsp minced garlic
1/2 tbsp fish sauce
1 tbsp light soy sauce
1tbsp palm sugar, crushed
1/2 tsp turmeric powder
pandan leaves/ screwpine leaves for wrapping ( soaked in hot water till soft )
1. Cut the chicken into bite sized pieces , about 1.5 to 2" cube
2.In a large bowl, mix the chicken meat with the rest of the ingredients except for pandan leaves and leave it marinating for several hours or overnight.
3. Preheat oven at 200C. Wrap the chicken in pandan leaves and bake for about 15-20 minutes till the meat is cooked and pandan leaves turn brown. Remove from oven and serve warm.
I am submitting this post to Asian Food Fest ( Thailand ) November 2013 hosted by frozen wings
Also sharing this with Food on Friday - Finger Foods for Parties organised by Carole