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


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.