Thai Butter Lemongrass Chicken

Ingredients

• 3 whole legs (remove skin, cut into small pieces or debone and cut into pieces)
• 40g butter
• 3 stalks lemongrass - use only white part. slice thinly
• 4-5 chili padi - slice thinly
• 6-8 kaffir leaves - slice thinly
• 1 1/2 tbsp tom yam paste (I used 1 small packet of  Adabi tom yam paste)
• 150ml water

      (A) Marinade

• 1 1/2 tsp salt
• 1 1/2 tbsp sugar
• 1 egg - lightly beaten
• 1 1/2 tbsp cornflour
• 1 1/2 tbsp flour
• 1/2 tsp sesame oil
• dash pepper

Method

1. Mix the marinade. 
2. Marinate the chicken in the mixture. Keep covered in fridge for about 1 hour
3. Melt butter in pan.
4. Pan fry chicken on low heat until golden brown.
5. Add in lemongrass, chili padi and kaffir leaves.
6. Stir fry till aromatic
7. Mix tomyam paste with 150 ml.
8. Add into the pan,.
9. Stir fry on medium heat until tomyam mixture boils. 
10. Lower heat and cover the pan.
11. Cook for about 3 minutes. Stir once a while.
12. Remove cover and continue frying until mixture is almost dry.

KashRating: 5 stars

Pandan Santan Jelly

Ingredients

• Pandan Jelly
  • 15 large pandan leaves
  • 500 ml water
  • 1 1/2 tsp agar-agar powder
  • 60 g caster sugar 
  • drop of green food colouring (optional)
• Santan Jelly
  • 500 ml santan (I used 2 Ayam brand box santan + some water to make 500ml)
  • 1 1/2 tsp agar-agar powder
  • 50g caster sugar
  • pinch of salt

   

Method

1. Wet the mould before using. This will make sure the jelly pop out from the mould easily.
2. Santan Jelly
   1. Put all ingredients in a saucepan.
   2. Stir to dissolve sugar and agar-agar powder.
   3. Bring to a gentle boil. Stir frequently.
   4. Lower heat to simmer an additional 2-3 minutes.
   5. Stir frequently.
   6. Turn off fire but turn on once awhile and stir to prevent balance jelly from solidifying until needed. 
3. Pandan Jelly
   1. Chop pandan leaves into 1 inch segments.
   2. Blend with 250ml water
   3. Strain. Squeeze out the juice
   4. Add water to make 500 ml pandan juice. 
   5. Add agar-agar powder and sugar.
   6. Stir to dissolve the powder.
   7. (Optional) Add colouring. Stir to mix.
   8. Bring to boil.
   9. Lower heat and simmer for another 2-3 minutes
   10. Stir frequently.
   11. Turn off fire but turn on once awhile and stir to prevent balance jelly from solidifying until needed.
4. Forming the layers
   1. Make sure mould is wet.
   2. Layer #1 - Santan
      1. Scoop out 150ml of santan jelly.
      2. Gently pour into mould.
      3. Pop any air bubbles with a toothpick.
      4. Wait until the jelly is slightly set. U can touch the top and it should have set a little.
      5. If it has set too much, lightly score the top with a fork.
   3. Layer #2 - Pandan
      1. Warm up the pandan jelly mixture. Stir.
      2. Scoop out 150ml of pandan jelly.
      3. Use a ladle to gently pour the pandan jelly onto the santan jelly.
      4. Wait until the jelly is slightly set. 
   4. Layer #3 - Santan
      1. Warm up the santan jelly mixture. Stir.
      2. Scoop out 150ml of santan jelly.
      3. Use a ladle to gently pour the santan jelly onto the pandan jelly.
      4. Pop any air bubbles with a toothpick.
      5. Wait until the jelly is slightly set. 
   5. Layer #4 - Pandan
      1. Warm up the pandan jelly mixture. Stir.
      2. Scoop out 150ml of pandan jelly.
      3. Use a ladle to gently pour the pandan jelly onto the santan jelly.
      4. Wait until the jelly is slightly set. 
   6. Layer #5 - Santan
      1. Warm up the santan jelly mixture. Stir.
      2. Use a ladle to gently pour the balance of santan jelly onto the pandan jelly.
      3. Pop any air bubbles with a toothpick.
      4. Wait until the jelly is slightly set. 
   7. Layer #6 - Pandan
      1. Warm up the pandan jelly mixture. Stir.
      2. Use a ladle to gently pour the balance pandan jelly onto the santan jelly.
      3. Wait until the jelly is slightly set. 
   8. Let the jelly cook a little.
   9. Leave the jelly in the fridge for at least 2 hours.

KashRating: 4 stars

Stir Fry Yau Mak with Oyster Sauce

Ingredients

• 2 or 3 stalks of yau mak - separate, rinse and dry in colander
• 3 garlic - chopped
• 1 tbsp oyster sauce
• 2 tbsp oil

     Optional

• 1 tbsp of wolfberry - soak and rinse

    

Method

1. Heat oil in wok.
2. Add garlic. Stir for a few seconds.
3. Add yau mak.
4. Stir-fry quickly (2-3 stirs).
5. Add oyster sauce and wolfberry. Stir fry quickly. Make sure vegetables are coated.

KashRating: 4 stars