COPYRIGHT 2015 l ALING ODAY
Ingredients:
1kg Chicken Meat 1 1/2 tbsp. Minced Garlic 1 1/2 tbsp. Fish sauce 1 tbsp. Minced ginger 1-2 Sili (Optional) Salt and pepper to taste 24pcs Pandan leaves 1 Can coconut milk Oil for frying **cocktail sticks Procedure: 1. Marinate chicken with garlic, ginger and fish sauce.  Leave it for at least 30 minutes. 2. Wrap chicken pieces in pandan leaves then secure with coktail sticks if needed. 3. Pre-heat a pan with oil then fry the chicken half-cooked.  Remove excess oil from the pan. 4. Add coconut milk, sili and season with salt and pepper according to your taste.  Let it simmer for 15 to 20 minutes or until the sauce thickens.  Remove from the heat and ready to serve.
Pandan Chicken sa Gata
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Pandan Chicken sa Gata
1kg Chicken Meat 1 1/2 tbsp. Minced Garlic 1 1/2 tbsp. Fish sauce 1 tbsp. Minced ginger 1-2 Sili (Optional) Salt and pepper to taste 24pcs Pandan leaves 1 Can coconut milk Oil for frying **cocktail sticks Procedure: 1. Marinate chicken with garlic, ginger and fish sauce.  Leave it for at least 30 minutes. 2. Wrap chicken pieces in pandan leaves then secure with coktail sticks if needed. 3. Pre-heat a pan with oil then fry the chicken half- cooked.  Remove excess oil from the pan. 4. Add coconut milk, sili and season with salt and pepper according to your taste.  Let it simmer for 15 to 20 minutes or until the sauce thickens.  Remove from the heat and ready to serve.