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    Ayam Masak Pandan BI

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    zoolfadli2005
    This document provides recipes for two versions of Ayam Pandan, a chicken dish wrapped in pandan leaves that is commonly found in Indonesian and Thai cuisine. The first recipe is for a Thai version that marinates chicken in a mixture of soy sauce, golden syrup, chili paste, sesame oil, oyster sauce, garlic, shallot and white pepper before wrapping it in pandan leaves and deep frying. The second recipe is for an Indonesian version that marinates chicken in a blend of spices including aniseed, cummin, galangal and lemongrass before wrapping in pandan leaves and deep frying. The document also provides some context about the author's experience eating and being inspired to make

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    Ayam Masak Pandan BI

    Uploaded by

    zoolfadli2005
    118 views4 pages
    This document provides recipes for two versions of Ayam Pandan, a chicken dish wrapped in pandan leaves that is commonly found in Indonesian and Thai cuisine. The first recipe is for a Thai version that marinates chicken in a mixture of soy sauce, golden syrup, chili paste, sesame oil, oyster sauce, garlic, shallot and white pepper before wrapping it in pandan leaves and deep frying. The second recipe is for an Indonesian version that marinates chicken in a blend of spices including aniseed, cummin, galangal and lemongrass before wrapping in pandan leaves and deep frying. The document also provides some context about the author's experience eating and being inspired to make

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    This document provides recipes for two versions of Ayam Pandan, a chicken dish wrapped in pandan leaves that is commonly found in Indonesian and Thai cuisine. The first recipe is for a Thai version that marinates chicken in a mixture of soy sauce, golden syrup, chili paste, sesame oil, oyster sauce, garlic, shallot and white pepper before wrapping it in pandan leaves and deep frying. The second recipe is for an Indonesian version that marinates chicken in a blend of spices including aniseed, cummin, galangal and lemongrass before wrapping in pandan leaves and deep frying. The document also provides some context about the author's experience eating and being inspired to make

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    118 views4 pages

    Ayam Masak Pandan BI

    Uploaded by

    zoolfadli2005
    This document provides recipes for two versions of Ayam Pandan, a chicken dish wrapped in pandan leaves that is commonly found in Indonesian and Thai cuisine. The first recipe is for a Thai version that marinates chicken in a mixture of soy sauce, golden syrup, chili paste, sesame oil, oyster sauce, garlic, shallot and white pepper before wrapping it in pandan leaves and deep frying. The second recipe is for an Indonesian version that marinates chicken in a blend of spices including aniseed, cummin, galangal and lemongrass before wrapping in pandan leaves and deep frying. The document also provides some context about the author's experience eating and being inspired to make

    Copyright:

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    of 4

    By: Naz Rinn Chan

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    KYspeaks - food & travel blog :D\-< - www.kyspeaks.com

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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.

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