CONTENTS
SOUPS, SALADS AND SNACKS
Kibbeh Bi shamiyeh
Sopa Di Polo
Potato Salad
Eggs Benedict
Sweet Corn Crab Soup
Shawarma
Piquant Chicken Wings
Devilled Eggs
Chicken Hot Dog
Chicken Satay
Pita Sandwich
Chickpea Salad
Thai Chicken and Noodle Soup
Stuffed Omelettes
Avocado and Chicken Salad
MAIN COURSE
Garlic and Ginger Prawns
Pandanus Leaf Chicken
Spicy Chicken with Peanuts
Batli Pear Chicken
Grilled Chicken with Saffron Cheese Sauce
Chicken Teriyaki with Black Grapes
Baked eggs with creamy vegetables
Country-Style Chicken Stew
Rack of Lamb with Apple Sauce
Shepherd’s Pie
RICE AND PASTA
Frittata
Chicken Mushroom and Cheese Ravioli
Paella
Jambalaya
Lasagne Bolognaise
Nasi Goreng
Spaghetti with Pine Nut Pesto Chicken
DESSERTS
Chocolate Soufflé
Mango Cheese Cake
Prune, Cherry and Almond Bread Pudding.
Mocha Tiramisu Triffle
Crème Brulee
PANDANUS LEAF CHICKEN
Ingredients
600 grams boneless chicken thighs, cut into 1-inch cubes
20 pandanus (kewra) leaves
5 garlic cloves, finely chopped
2 tablespoons oyster sauce
3 tablespoons dark soy sauce
1 teaspoon sugar
1 tablespoon fresh coriander leaves, finely chopped
oil for deep-frying
Sauce
2 tablespoons dark soy sauce
4 tablespoons sugar
½ cup white vinegar
2 teaspoons sesame (til) oil
1 tablespoon white sesame seeds (til), roasted
Method
- For
the marinade, mix together the garlic, oyster sauce, soy sauce, sugar
and coriander leaves in a bowl. Add the chicken and set aside to
marinate for at least three hours in a refrigerator.
- Roll each piece of chicken in a pandanus leaf and tie up tightly.
- Heat oil in a deep pan; deep-fry the chicken packets for one to one-and-a-half minutes.
- For the sauce, mix together soy sauce, sugar, vinegar, sesame oil and roasted sesame seeds in a bowl.
- Serve the chicken in the leaves. Unwrap the chicken, dip each piece of chicken in the sauce and eat at once!
Terms and Conditions :
1. Delivery within 3 to 4 weeks.