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Method:
Using a pestle and mortar, pound the
garlic and coriander until fine then transfer to a bowl. Add the
pepper, sugar, oyster sauce, light soy sauce, turmeric powder and
curry power (if using), fish sauce to the bowl. Mix well, making sure the
sugar has dissolved, add the chicken, cover and place in the fridge to
marinate overnight.
When you are ready to cook, you can wrap
the chicken in the pandanus leaves in two ways:
1. Make a triangle with the
pandanus leaf, placing the chicken in the center when wrapping
tightly and securing with a cocktail stick.
2. Take a pandanus leaf and
twist the left end into the middle of the leaf to create a hollow.
Place two of the chicken cubes in the hollow, then feed the right end
through the hole and tighten both ends as if tying a bow. Tie
tightly so the cooking oil cannot seep into the filling and cut both
ends, leaving about 1 in at each end.
Make the sauce by simmering the soy
sauce and sugar together in a small saucepan, stirring until the palm
sugar has dissolved. Transfer to a small bowl for serving, and
top with the toasted sesame seeds.
Heat the oil in a heavy-bottomed frying
pan to 160°C and deep-fry the chicken wrapped in
pandanus leaves for 3-5 minutes. Unwrap one of the parcels
and check if the chicken is cooked. Serve on a plate with the
sauce or chili sauce.
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