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Pandan Leaves

A thai recipe for Pandan Leaves, made with Oyster Sauce, Coconut Milk, Fish Sauce, Sesame Oil, and Garlic. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Mix the sauce ingredients, and cut about half a pound of chicken breast meat into largish bite sized pieces, and marinade in the sauce for about 2-3 hours.

2. 2

   The pieces of chicken are then wrapped in pandan leaves: this can be done in several "elegant" ways, but the simplest is to form a square of leaf, put the chicken in the centre, pick up the corners and secure with a wooden toothpick (if you want to be real basic, but highly authentic, use a stapler to secure the ends - but don't forget to warn your guests to remove the staples!)

3. 3

   The sauce is a variation on the popular prik dong (pickled chilis): mix two tablespoons of sugar in 5 tablespoons of white vinegar (rice vinegar if you can get it), and in a small saucepan reduce this to about half its volume.

4. 4

   Add a pinch of salt and a couple of tablespoons of finely sliced mixed red and green prik ki nu (dynamite or birdseye chilis).

5. 5

   Transfer to a suitable serving bowl and allow to cool.

6. 6

   You can if you prefer keep the steamed parcels in the fridge till you want them and then heat them on the table in a small deep fryer or fondue pot.