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By: Naz Rinn Chan

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Monday, 12-Mar-2007 12:14 Email | Share | Bookmark
AYAM PANDAN

Before frying
Fried..
Ready to be eaten..

AYAM PANDAN
( Thai version)
Ingredients:
500gm chicken fillet, cut approx 3cmx3cm
1 tblspn thick soy sauce
1 tblspn golden syrup (I used 1 1/2 tblspn sugar)
1 tblspn chillie paste
1 teaspn sesame oil
1 tblspn oystre sauce
4 garlics, chopped
1 shallot, chopped
1 tespn white pepper
Adequate daun pandan (screwpine leaves)

Method:
1. Mix together all ingredients. Then put in chicken fillet, MIx until incorporated and leave to marinate for one hour or more.
2. Wrap chicken fillet with daun pandan in a triangle shape. Use toothpick to fasten the leaves tightly.
3. Deep fry until cooked.



AYAM PANDAN
(Indonesian version)
Ingredients:
500gm chicken fillet
5gm aniseed (jintan manis)
5gm white cummin (jintan putih)
thumbsize galangal (lengkuas)
1 lemon grass
3 garlics
thumbsize ginger
2 buah keras
10gm gula melaka

Method:
1. Dry blend aniseed, white cummin and buah keras.
2. Wet blend garlics, lemon grass, galangal, ginger and gula melaka.
3. In a large bowl mix together both dry and wet blended ingredients. Add in chicken, mix until incorporated and leave to marinate for one hour or more.
4. Wrap chicken with daun pandan and deep fry until cooked.

Good day ,
This ayam pandan suddenly came to mind when I saw my pandan leaves growing bushes in my edible garden. It used to be a must-order side dish in our menu list whenever we go to this Indonesian Restaurant called Tambuah Mas in Penang. One at KOMTAR and one nearby Tapak Pesta Pulau Pinang. I`m not sure if those two restaurants are still exist. It`s been years since we last went there.
Anyway, the taste of this Ayam Pandan is still fresh in my mind. Very much close to our famous satay ayam. But this aromatic pandan smell distinguishes this recipe from others.
Just to add varieties, I made two versions of Ayam Pandan..one is an Indonesian`s and the other is Thai`s..co-incidently I came accross it when I flipped over one of my magazines` pages. The Thai version is a bit plain but might be tastier if dipped with any suitable kind of sauce or gravy. The Indonesian`s one..ummmm..as good as it is.


Quote:
1.Mamazieza : Jom kita pi pekena kat Tambuah Mas..Ujud lagi ka restoran tuu??
2.MamaFaMi : Mama tak tanam daun pandan kat sana?? Daun apa yang ada...tibai jer ler..heh heh.
3.Jeff : Iye betul....Kalau dimasak sedap, apa makanan pun sodap..yg halal ler
4.Zakiah : Awatnye tak tanam kat sana..susah ye nak idup.. Nanti balik mesia buat ler....
5.Mrs Apple : lazat2 yee...silalah jamu mata dulu...
6.RaqynRafiqin : Kalau bonda masak ayam pandan nanti kasiklah nama ayam da bomd !!!
7.Hellikonia : Molek sungguh lah tu..lagi lebar dan panjang daun pandan tu lagi senang nak belit
8.nn : Taklah sesusah mana, cuma campur2 dan lilit2 dgn pandan..goreng. Pada rinn yg indonesian tu lebih sedap...Buat ajelah dua2..
9.Qasrinna : Dah terlajak sampai fp u..singgahle sat. Eh nama u sama dgn ujung nama I laaa...
10.Sue : Daun pandan tak ade??? Mintak aje kat jiran sebelah..buat, pas tu bagi jiran rasa..amacam? Ok dak...?
11.Ouled Kenitra : Cukup ke dua tiga ketul????
12.Mummy Damia : Tu belum cium bau nyer lagi...laaagi ngancam
13.Kuchai : Kebetulan jumpa satu lagi resipi..might as well try both, baru tau perbezaan rasanya
14.MaDiHa : Makanya kena buat sendiri tu madiha..hidangan yg mahal kat restoran tu kekadang tak sesusah mana pun nak buat..kita aje yg tak tau resipi nak buat. Ni dah ada..cuba2lah ye..
15.Jeni : Kalau Jeni nak tau rinn pun hentam aje membungkusnye tu..resipi kata lilit mcm ketupat palas & selit aje hujung daun tapi rinn pepandai semat dgn toothpick, takut terburai bila menggoreng..Kalau daun pandan lebar dan panjang mmg senang. Kalau pendek..guna dua helai pun ok.
16.Shida Aziz : Beno tuu..wangi pandan saturumah berbau...


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