Gai Hor Bai Toey/Deep Fried Chicken wrapped in Pandan Leaves

I've always wanted to try making this Gai Hor Bai Toay. I've learned them while I was still in culinary school, and there was one Thai Chef coming to our school to demonstrate a few of Thailand cuisine. I thought that the wrapping procedure looks fun! A few of my classmate did get the experience to wrap the chicken with those Pandan/Screwpine leaves. I didn't. Well, we didn't have enough Pandan leaves to begin with. 

Ingredients

500g Chicken

60g Pandan Leaves

150ml Cooking Oil

100g Palm Sugar/Brown Sugar

20g Salt

3-5 nos Pandan Leaves - blended

Pandan/Screwpine Leaves

Toothpick

1. Cut the chicken into a small size. Then, marinate with cooking oil, palm sugar, salt, oyster sauce and with blended pandan leaves. Let the chicken rest for 10 minutes.

2. After 10 minutes, put the chicken in the pandan leaves. Wrap it.

3. Steam the chicken for a while (about 2 to 5 minutes). You don't want to steam them too long, or your chicken gets dry. Then, deep fry the chicken.

Image from asianonlinerecipe

 
Sauce

100ml Water

50gm Shallot - finely chopped

40g Garlic - finely chopped

50g Brown Sugar

50ml Fish Sauce

50ml Dark Soy Sauce

100ml Coconut Milk

40g Dried Chili Powder

2 tbsp Tamarind Juice

1. Combine all ingredients in the pot, and simmer them until thick

I guess, the hardest part of making this dish is the wrapping part. I get confused, and I used too many toothpick in the first batch in wrapping them. After a few practice, the wrapping gets a lot easier.

Have fun!

Fish Fillet with Chillies and Thai Herbs

In my home, I rarely cooked side dishes. My mother did a better job at that than I am. When my mother asked me to cook, I was thinking of cooking a side dishes to go with the white rice. I browsed through my recipe book, and found a recipe for stir fry chicken with chillies and Thai herbs. I substitute the chicken for fish fillet, though... The recipe is very easy and quick! My family said it tasted good too! I'm sure I'll be making them again sometimes :)

Ingredients:

2 lemon grass stalk

4 tbsp vegetable oil

6 fresh bird's eye chillies - deseeded and chopped

4 garlic cloves, finely chopped

800g fish fillet

3 tbsp thai fish sauce

2 tbsp dark soy sauce

1 tbsp chopped fresh coriender

3 fresh bird's eye chillies, thinly sliced to garnish

5 baby tomatoes to garnish

1. Cut off and discard the woody top part of the lemon grass stalk, leaving about 5 inches of the bulb end, and slice them. Heat the oil in a wok. Add in the chilies, lemon grass and garlic. Stir fry for 2-3 minutes.

2. Add the fish fillet and stir fry for 5 minutes. Stir in the fish sauce, sou sauce and continue to stir fry them until the fish is cooked thorough.

3. Stir in the coriander, Transfer to a serving dish and garnish with sliced chillies, baby tomatoes and coriander leaves.

Eating Out: Mr. Tom Yam

 Mr. Tom Yam Fire Pot for 2 pax (RM 19.90++)

I have always been a fan of Tom Yam. They're (almost) everywhere in Malaysia. But, finding a good Tom Yam restaurant is not that easy. So, the last time my friends and I went to Sunway Giza and spotted Mr. Tom Yam, we decided to give it a try. Seeing that the restaurant been using Tom Yam as the restaurant name, we thought that the restaurant might serve one of the best Tom Yam in the city.

Sprite with Lime (RM 5.00++)

Oh, boy... we were wrong! The Tom Yam soup is not to what we've been expected. I think that the soup is not that spicy. (That's funny, as many bloggers been saying that their dishes are spicy. My spiciness level must be a bit too high, huh?) Slurping the soup straight from the pot is a bit upsetting as the soup is a little bit too salty. But once the soup is eaten with the fragrant steamed rice, it's alright.

Spicy Spaghetti with Seafood (RM 15.00++)

My friend ordered this Spicy Spaghetti with Seafood. Once delivered, we were wondering whether it is spaghetti or noodle. I mean, it sure did looked like stir fried noodle. My friend was so convinced that they used noodle until I took a bite and confirmed that they did used spaghetti. (￣▽￣)

Cute serviette!

*Sorry for that low quality image, and any grammar mistakes.
** Opinions based on author's personal taste and experiences.

Mr. Tom Yam

Sunway Giza, Block D,

G08&G09, No.2, Jalan PJU 5/14,

Kota Damansara

47820, P.J

Pork Free