Pandan Wrapped Chicken Recipe/ Gai Haw Bai Toey/ ไก่ห่อใบเตย (step by step photos)

Pandan Wrapped Chicken or Chicken Wrapped In Pandan Leaves is one of the most popular dish in Thai restaurant. In Thailand it's called Gai Haw Bai-Toey. The name is derived from three Thai words; 'Gai', 'Haw' and 'Bai-Toey'. The word 'Gai' is refer to chicken, 'Hor' mean wrap and 'Bai-Toey' refer to pandan leaves. Pandan wrapped chicken is made by marinate chicken in the Thai style special sauce and then wrap with pandan leaf before deep fry in hot oil and served with Thai style sesame sauce. This recipe is adapted from:

http://www.ezythaicooking.com/free_recipes/Chicken-wrapped-in-pandan-leaf_th.html

Ingredients for Sesame Dipping Sauce 

• 5 tablespoons white sugar 
• 2 tablespoons water 
• 3 tablespoons light soy sauce 
• 1 tablespoon dark soy sauce 
• 1/2 teaspoon salt 
• 1 tablespoon sesame seed, roasted

Directions

• In a sauce pan or small wok over low heat, add in white sugar, water, light soy sauce, dark soy sauce, salt and sesame seed. Stirring continuously until boiling and all sugar and salt are dissolved. Remove from the heat and set aside.

Ingredients for Chicken Wrapped in Pandan Leaves 

(for 2 – 4 persons) 

• 500 grams boneless, skinless chicken breast 
• 5 coriander roots, finely chopped 
• 4 cloves of garlic, coarsely chopped 
• 1 teaspoon white pepper 
• 1 tablespoon light soy sauce 
• 3 tablespoons oyster sauce 
• 1/2 tablespoon sesame oil 
• Vegetable oil for deep frying 
• Pandan leaves for wrapping

Directions 

1. Cut the chicken into bite-size cubes. Set aside. 

2. In a medium mixing bowl, mix together coriander root, garlic,

    white pepper, light soy sauce, oyster sauce, sesame oil and 

    chicken cubes. Combine well and marinate for at least 2 

    hours. 

3. When ready, wrap the chicken with pandan leaf. (Please refer

    to the photos for step by step wrapping process).

 4. Bring water to a boil in a steamer, steam wrapped chicken 

     over boiling water for 10 minutes. Remove from heat and 

     deep fry the chicken in hot oil until well cooked. Remove

     from heat and drain well. 

  

5. Serve with sesame dipping sauce.

Cranberry Orange Chiffon Cake Recipe (step by step photos)

Chiffon Cake is a very light cake made from vegetable oil, eggs, sugar, flour, baking powder and flavorings. In contrast to the traditional cakes, chiffon cake achieve a fluffy texture by beating egg whites until stiff, and folding them into the cake batter before baking. Today, I will make chiffon cake with marble effect on it using my favorite chiffon cake recipe. This delicious chiffon cake is made from plain flour, corn flour, eggs, sugar, salt, vanilla extract, fresh milk, orange juice, dried cranberries and vegetable oil.

Ingredients (for 9 inches chiffon cake pan) 

• 4 large egg yolks 
• 15 grams castor sugar 
• 50 milliliters vegetable oil 
• 1/4 teaspoon salt 
• 50 milliliters freshly squeezed orange juice 
• 75 grams plain flour, sifted 

• 4 large egg yolks 
• 10 grams castor sugar 
• 50 milliliters vegetable oil 
• 1 teaspoon vanilla extract 
• 1/4 teaspoon salt 
• 100 grams dried cranberries 
• 120 milliliters fresh milk 
• 75 grams plain flour, sifted 

• 160 grams castor sugar 
• 16 grams corn flour 
• 8 large egg whites

Direction

1. Preheat oven to 160 degrees C.

2. For Cranberry Puree. In a blender or food processor, put 

    together dried cranberry and fresh milk and blend until mixture 

    is smooth. Set aside.

3. For Cranberry Mixture. In a large mixing bowl, mix together

    egg yolks, salt and 10 grams sugar with a balloon whisk. Add

    in vegetable oil and cranberry puree. Stir well. Gradually mix in

    75 grams plain flour. Combine well. Set aside.

4. For Orange Mixture. In a large mixing bowl, mix together

   egg yolks, salt and 15 grams sugar with a balloon whisk. 

   Add in vegetable oil and orange juice. Stir well. Gradually mix in 

   75 grams plain flour. Combine well. Set aside. 

5. In a large mixing bowl, beat egg whites until foamy. Gradually 

    add in 150 grams sugar, one tablespoon at a time and beat 

    until soft peak form. Gradually add in corn flour and continue 

    beat until stiff and shiny peaks form.

6. Gently fold in the egg whites mixture into the orange mixture

    and cranberry mixture accordingly until well combined. 

    (Note: make sure the egg whites are well combined with the 

    egg yolks mixture without breaking the egg whites. Little egg 

    whites left will cause a big hole in the cake but over mixing 

    make it hardly rise during baking). 

7. To Assemble Marble Effect. Spoon in the cranberry batter 

    to 3 to 4 different corner of the 9 inches chiffon cake pan, 

    then continue to cover the cranberry batter with orange 

    batter, layer by layer until finish. Bake in preheated oven 

    for 50 to 55 minutes or until inserted tooth pick comes out 

    clean. 

8. Remove cake from the oven and invert the pan immediately 

    until the cake has cooled.

Ketupat Sotong Kelantan/ Kelantanese Style Glutinous Rice Stuffed Squid Recipe (step by step photos)

Ketupat Sotong is the squid stuffed with glutinous rice and bathed in an aromatic coconut milk gravy. It's derived from two Malay words 'Ketupat' and 'Sotong'. The word 'Ketupat' refer to a dumpling that made from glutinous rice wrapped in a triangular shape  using the leaves of the fan palm and the 'Sotong' refer to squids. So, 'Ketupat Sotong' is actually a type of dumpling that made from glutinous rice and squid in an aromatic coconut milk gravy. 

Ingredients

• 10 fresh medium size squids
• 10 bamboo skewer, cut into 3cm to 4cm lengths

• 1/2 cup glutinous rice,soak 15 minutes in cold water
• 1/2 cup coconut milk, thick
• 1/4 teaspoon salt
• 2 teaspoons lemongrass, finely chopped
• 1 teaspoon shallot, finely chopped

• 2 cups coconut milk, medium-thick
• 100 grams palm sugar (gula melaka), coarsely chopped
• 1/4 teaspoon salt
• 1 slice ginger
• 1 pandan leaf

Directions 

1. Preparing the squids; pull out the tentacles from the main

    body. Cut just below the eye and discard the innards. Then 

    discard the beak. Pinch the two fins together, thread thumb 

    underneath and pull them away from the body, along with 

    the membrane and discard. Discard the ‘cuttlebone’. Pull out 

    the shell or 'quill'. Thoroughly wash the inside of the squid 

    body tube, using your finger to pull out any residual innards. 

    Pat dry then set aside.

2. In a wok over medium-low heat. Mix in lemongrass and 

    shallot, stir fry until aromatic. Pour in 1/2 cup thick coconut

    milk and glutinous rice. Stir-fry until the mixture is dry. 

    Remove from the heat and set aside. 

3. Stuff the glutinous rice mixture into the main body of the squid 

    till 3/4 full. Secure the ends crosswise with toothpicks to 

    prevent the stuffing from oozing out when the squid are 

    cooked. 

4. In a large pot; place in the stuffed squid and pandan leaf. Mix

    in palm sugar, ginger, salt and 2 cups coconut milk. Bring it 

    to a gentle boil over medium heat, and then reduce to a 

    simmer. Continue simmering until the sauce reduced to 2/3. 

    Remove from the heat and let cool a bit before serving.