Balik Kampung

At the moment, I have a few bunches of pandanus amaryllifolius in our vegetable garden. I haven't used them much in my recipe, as I have the concentrated version in my fridge, which I bought from Singapore more than a year ago. I actually prefer using the concentrated version, as it has better aroma, flavour and colour.

So today, I attempted my first Pandan Chicken dish with Rasika. After doing some research on the available recipes, I decided on making my own marinate. The usual: soya sauce, salt, pepper, sesame oil. I want to accentuate the natural pandan flavour, which I know upon frying, will be pretty good.

Well, I can't say that I am very happy with the result. The chicken meat was dry, after frying; the flavour was ok but still not to my expectations. What I would have done differently next time:

- use chicken thigh, instead of breast

- use cornflour in my marinate

- after frying, perhaps use bamboo basket to steam it (??)

All right, till my next attempt at this again...