fried and steamed chicken in pandan leave
250 gr chicken breast
1 pandan leave
2 tbsp oyster sauce
2 tbsp thick coconut milk (santen asli)
1 tbsp nam pla (fishe sauce)
1 tbsp sesame oil
6 cloves garlic
3 cm ginger
1/2 tsp black pepper
2 tbsp rice flour
2 tbsp palmsugar
5 tbsp rice vinegar
1/2 tsp salt
9 red rawits (chilies)
Pound the garlic and the ginger into a paste. Mix this with the remaining ingredients for the marinade. Cut the meat into small pieces and mix
them with the marinade and let it stand for at least 3 hours.
Cut the pandan leave in small pieces and lay a piece of chicken on it and fold it as a small package. Close it with the toothpicks. Steam the
packages for 10 minutes. Heat in a wok the oil and deep fry the packages for 3 minutes. Serve it with the sauce.
Slice the rawits fine. Heat in a pan the rice vinegar and disolve the palmduger in it. Let in simmer until the sauce has thickened. Mix in the salt
and the rawits.