Wednesday, 27 June 2012

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:

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

  • 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


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 

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


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 

8. Remove cake from the oven and invert the pan immediately 
    until the cake has cooled.

Friday, 15 June 2012

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. 


  • 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


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 

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.