Thai Hotel

Ingredients:

4 pcs Big Red Chili (omit the seeds)
100 cc of coconut water
1 pc Tomato (Cut into 4 pcs)
2 pcs Shallots (1 pc cut into 2 pcs)
3 pcs of Salam leaves or bay leaves as a substitute
1 pc of Galangal (bruised)
1 pc of Brown Sugar
1 chicken (cut into smaller pieces)

Method:

Simmer chicken with coconut water, salt and all the ingredients until the water has almost evaporated and the chicken is tender.
Drain and allow to cool.
Set aside the red chili, tomato and red onion from the chicken to make the chili sauce.
Deep-fried chicken in hot oil until golden brown but do not fried it too crunchy.
The chicken is ready to be served with the chili sauce

Chili Sauce:

Grind the red chili, tomato and red onion that have been set aside. Add salt, sugar and shrimp paste. For serving: add Indonesian lime (limau orange) and sweet soy sauce into the chili sauce.

Hanny and her husband, Yochention, is a network marketer. She enjoys her business so much because she can do the business at the comfort of her home while she can still doing what she likes.
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Welcome to the Gourmet Chicken Series. Today we bring you Thai Pandan Chicken

Ingredients: 1 package chicken wings or small chicken drumsticks, 1 package pandan leaves, oil for deep frying, Marinade: 1/2 can good quality thick coconut milk, 2 tsp. ground coriander seeds,
2 tsp. dark soy sauce, 2 tbsp. fish sauce, 2 tbsp. oyster sauce, 2-3 cloves garlic, 1 thumb-size piece galangal (or ginger) peeled and sliced, juice from half a lime, 1/4 tsp. pandan paste, 1 green chilli, de-seeded and minced (optional)

Method: 1. Place all marinade/sauce ingredients in a food processor. Process well. (NB: that the sauce will turn bright green, which is what you want)

2. Taste test the sauce for salt and spice.
(If not salty enough, add a little more fish sauce. If too salty, add a little more lime. If too spicy, add more coconut milk. And if it’s not spicy enough, add more green chilli.)

3. Pour 1/3 of the sauce over the chicken and mix to combine.

4. Allow to marinate in the refrigerator for at least an hour before cooking, or preferably overnight. (NB: that the longer the chicken marinates, the more “green” it will appear. This is a good sign, as it means the chicken has been infused with the flavor and color of the pandan)

5. Pour the rest of the marinade/sauce into a bowl or container. This will be used later. (NB: If you plan to let the chicken marinate overnight, place covered sauce in the refrigerator)

6. After the chicken is done marinating, take a long pandan leaf in your hand and use it to “wrap” the drumstick or chicken piece.

7. Start wrapping several inches down the leaf to allow enough extra for tying both ends together when you’re done. The leaf needn’t cover the chicken completely - 1 pandan leaf per chicken piece is enough. If using drumsticks, start and end the wrapping at the end of the drumstick (on the bone).

8. Deep fry the chicken pieces (this takes between 10 and 18 minutes depending on the size of the pieces and the heat of your oil), or grill them on the barbeque. Cook until chicken is golden brown and pandan leaves have turned dark/brown.

9. Serve together with the pandan sauce you made earlier (this sauce can be served at room temperature or gently heated up, if preferred. (NB: don’t overheat or cook it, as you will then lose most of the flavor and nutrients of the sauce).

If serving as an appetizer, place the sauce in a bowl in the center of your serving platter for dipping. If an entree, serve with plenty of Thai jasmine rice with the sauce either poured over the chicken, or served on the side. To eat, unwind the pandan leaf from the chicken piece and discard. Dip the chicken into the pandan sauce and eat, or pour some of the sauce over the chicken and enjoy with rice. This makes a terrific party food!

BON AP

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What makes Thai BBQ chicken recipes so delicious? It is all the wonderful and unique spices and ingredients that are used to deliver a flavor that are taste buds enjoy. These recipes are wonderful and give us a new view of how we look at barbeque sauces. You will learn once you begin to try other countries bbq recipes that many spices and ingredients can make delectable sauces that everyone will love.

This first Thai BBQ chicken recipe will give you an idea of all the different items that make your own barbeque sauce liven up the dinner table.

You will need 16 ounces of cubed chicken, 2 tablespoons of curry powder, 1 teaspoon of seasoning salt, 1 garlic clove minced, 1 tablespoon of your favorite cooking wine, 1 tablespoon of chopped ginger, 3 tablespoons of soy sauce, 1 tablespoon of honey, 1 small can of pineapple chunks, 1 green pepper cubed, 1 red pepper cubed,

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