Posted in Recipes on November 3, 2006 by Chin Chern Yen |
Ingredients
- 400g chicken, deboned, skinned and cut into chunks
- Pandan leaves, for wrapping chicken
- Toothpicks (pre-soaked in water), for securing chicken packages
Seasoning
- 1 tsp salt
- ½ tbsp palm sugar
- 1 tsp tumeric powder
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 50 ml thick coconut milk
Pound together
- 5 shallots
- 3-4 cloves of garlic
- 2 lemongrass stalks
- 2 inch ginger stem
- 4 red dried chilies
Method
- Mix the pounded ingredients together with the rest of the seasonings, including the coconut milk.
- Pour this mixture over the chicken, and marinade in fridge overnight.
- Wrap chicken pieces in pandan leaves, secure with toothpicks and grill over the barbecue.
