Roasted Pandan Chicken

It had been quite a fruitful long weekend for me... I had been trying out new recipes and cooking, and visiting the wet markets in the morning. And I love going to the wet market in the morning because there are so much things to see, and BUY of course. Besides the food, there are also stalls selling plentiful stuffs like kids wear, adult wear, utensils, pots, mop, etc, etc.... Sometime I find myself getting good deals in the wet market... Do you too?

Today I have here a Roasted Pandan Chicken.

These days I find myself wanting to go to Johor Bahru for early breakfast & head off to Giant to buy some groceries, especially our ice-creams!!! So last Sunday, I came across this "Yum Yum" magazine & I decided to buy a copy. I was surprised, they have lots of yummy recipes indeed. This Roasted Pandan Chicken was one of them.

The marinating ingredients were rather simple, such as chilli boh, curry powder & coconut milk.

And the whole chicken was marinated and would be ready to be roasted in 1hrs time.

I have roasted the chicken for about 1 hour, and do make sure to turn sides so that the chicken will be fully roasted in the inner parts.

The smell of this Roasted Pandan Chicken was great...

But I did find it abit bland. Hubby on the other hand said that the roasted chicken was very tender and the taste & frangrant of the chicken was there.

But overall, with a twsit of the lemon juice, it compliment the whole roasted pandan chicken, making it very tasty & refreshing.

Perhaps you will like this dish as much as my hubby did??

A very quick & simple dish to prepare with no fuss.

Here is the actual recipe as adapted from the Yum Yum magazine, Issue 79, pg 13.

Roasted Pandan Chicken

Ingredients

1 chicken (about 1.5kg)

1/2 tsp salt

1 tsp curry powder

1 bamboo skewer

Marinade (mixed well)

2 tsp salt

1 tbsp chilli boh ( I use belacan)

1 tbsp curry powder

3 tbsp thick coconut milk

10 pandan leaves

Method:

1. Spoon the marinade into the chicken cavity and place pandan leaves inside.

2. Rub the salt & curry powder over the chicken and marinate for 1 hour.

3. Bake in a preheated oven at 200C for about 45 mins. Remove chicken from the oven and cut into pieces. Serve.

Spinach Noodles with Angry Bird and Cheese Chicken Cocktails

Recently there had been an ANGRY BIRD fishcakes craze. I had saw Peng's Kitchen making these angry birds fishcakes for her kids, and I wanted to get them as well, and I had even asked Peng to buy it for me as I have yet to see these fishcakes in the market. These angry birds fishcakes were so cute & adorable. So finally my hubby saw them from Sheng Siong Supermarket 2 weeks ago.

 Hmmm, Nat & Mimi weren't so keen on these fishcakes though. Only Nic likes them... So I guess this big pack of angry bird fishcakes will be lying in my freezer for awhile before they were being eaten... hahahaha....

I had bought some handmade spinach noodles from my trip to Malacca. They had lots of flavour like pumpkin, soya wheat, brown rice... So I decided to try them out. Well, it wasn't that bad, the noodles were rather smooth, and each small little bundle noodles were a just-nice portion for each girl. I think I should buy these noodles when I get back to Malacca next time???

 And here is my MiMi, enjoying her noodles now:))

Tuna Baked Potato Skin

This also one of a quick and easy side dish to make, using can tuna flakes, mozarella/cheddar cheese & potatoes.

Ham Baked Potato Skin

Tuna Baked Potato Skin

Ingredients:

Can of tuna flakes

Potatoes

Mozarella cheese

pinch of salt

Method:

Boil whole potatoes in a saucepan for about 25-30 mins. Cut into half and scoop out the centre of the potatoes. Mash it and mixed with desired ingredients & a pinch of salt. Mix well, scoop the mixture baked into the potatoes, sprinkle the top with mozarella cheese and baked at 180C for about 10 mins.

Chicken Patties

These chicken patties were indeed yummy & juicy. Using my happy call pan to pan-fry my patties. Pretty good, keeping my patties well cooked & tender.

These patties are probaly a great dish for the kids......

 But sad to say that these patties ain't a favourite of anyone's... hahahaha...

Well, looks like I have to try any dish to catch the small & big kids' menu... ;-p

Here is the recipe for the chicken patties.

Ingredients: 

1 garlic cloves, roughly chopped

small bunch of coriander, chopped finely

2 chestnuts, minced finely

1 skinless chicken thigh & 1 chicken breast, minced finely

1.5 tbsp fish sauce

dash of pepper

Method:

1. Mix the chicken, garlic, coriander & chestnut in a mixing bowl. Add in the fish sauce & pepper. Mix until well combined.

2. Using wet hands to shape the mixture into 6-8 patties.

3. Heat the HCP with 2 tbsp of oil, pan-fry for 5 mins on each side until they are cooked through. Remove & serve.