Fall Recipes 2008 Part 2

Chicken Pandan

Ingredients:

1 kilo Chicken breast fillet, cut into 2” cubes
Pamana Pandan leaves,
Pamana Vegetable oil for deep frying, bamboo toothpicks

Marinade
1 1/2 TBSP. Curry powder
1/2 cup Fresh milk
1/2 TBSP minced Ginger
1 TBSP salt
3 TBSP brown sugar
1/2 tsp Pamana ground black pepper
1 TBSP lemon juice

Grilled Eggplant Salad
2 pcs eggplant, grilled until slightly charred, skin removed, chopped
1/2 TBSP Vinegar
2 TBSP Corn syrup
1/2 TBSP chopped white onions

Procedure:

In a mixing bowl, combine all the marinade ingredients and mix well. Add the chicken breast fillet cubes and marinate overnight.
Wrap each chicken cube with Pamana Pandan leaves. Secure with toothpicks.
Arrange wrapped chicken cubes on a steamer and steam for 15 minutes. Combine all Eggplant salad ingredients, refrigerate.
Let the steamed chicken cool for 30 minutes and deep fry on med high heat for 30 seconds. Place fried chicken cubes on paper towels to remove excess oil.
Arrange on a serving platter. Serve with bottled SWEET-CHILI SAUCE as dip and eggplant salad.

Serves 4

Stuffed Squid

Ingredients:

16 pcs. Fresh squid, 4” long (body), cuttlebone removed, beak and ink sac removed from head/tentacle segment
Marinade
1 cup Fresh milk
1/2 TBSP salt
1 tsp Pamana ground black pepper

Continuation of Ingredients
Stuffing
250 gms lean ground pork
1 tsp salt
1/2 tsp Pamana ground black pepper
1/3 cup chopped red apples
1 TBSP chopped spring onions
1/4 cup grated cheddar cheese
1 pc whole egg

Basic Batter
1 cup all purpose flour
1 1/2 cup water
1 pc. Whole egg
1/2 tsp. Salt
1 TBSP Pamana vegetable oil

Dipping Sauce
1/2 cup Tomato catsup
1/4 cup Worcestershire sauce
1 1/2 Tbsp maple syrup

Pamana vegetable oil for deep-frying
Bamboo toothpicks

Procedure:

Combine all marinade ingredients in a bowl, mix well. Add squid bodies and tentacles. Marinate overnight.
Combine all stuffing ingredients in a bowl, mix until well blended. Fill the squid body with the stuffing, 3/4 filled only to make room for shrinkage during steaming. Re-attach the tentacles using a toothpick.
Arrange on a steamer and steam for 15 minutes on med high heat.
• Combine all the basic batter ingredients in a bowl. Heat oil for deep-frying.
Dip each squid in the batter mixture and deep fry until light-golden brown. Place fried squid on paper towels to remove excess oil. Arrange on a serving platter. Serve with dipping sauce.

Serves 4

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