CHICKEN WRAPPED IN PANDAN LEAF (GAI HAAW BAI DTEUY)

It was 8 years ago when I tried this dish for the first time, and I totally forgot how it tasted like. Then, two year ago, fortunately, I had my second chanced to taste it again in a Thai resto at Singapore. That time my ex-colleague and I arranged a farewell party for our senior accountant who is going to leave the company.

And, the third attempted was when I took my family to have dinner there.
Of cos all of us like thai food alot, not only the tastes are good, but for our taste bud, thai food is same-taste-kind-of-food with Indonesian food *tho it is not totally same as Indo food*

And, here I was with my fourth attempted trying my homemade gai haaw bai dteuy! It tasted good, but the only problem is to make this dish, you need loads of patients, since you need to wrap every piece of chicken with pandan leaves!! To me, that part is the most hard one. But, it is worthed!! Because the pandan leaf gave an extravagant flavor to the chicken! And, it made me want to make it again ;)...

Chicken Wrapped in Pandan Leaf (Gai Haaw Bai Dteuy)
Source: Real Thai Recipes

Ingredients:
500 grams (about 1lb) chicken thigh, free-range is best
1 1/2 tablespoons chopped coriander roots
1 1/2 tablespoons garlic
3/4 teaspoon white peppercorns
1 tablespoon palm sugar (or white sugar)
1 1/2 tablespoons white soy sauce
2 teaspoons golden mountain brand soy sauce
1 tablespoon chinese cooking wine
1 tablespoon sesame oil
1 tablespoon milk (from a cow)
30 pandan leaves, cleaned well

Sauce (mix all ingredients):
4 tablespoons water
2 teaspoons black soy sauce
1 teaspoon white soy sauce
2 tablespoons palm sugar
a small slice (about 1/2 teaspoon) ginger
1 teaspoon toasted sesame seeds



Directions:
1.Cut the chicken into 2″ chunks, leaving the skin on.
2.Smash the garlic, peppercorns & cilantro/corriander roots together in a stone mortar & pestle to make a paste.
3.Transfer to a bowl. Add soy sauces, palm sugar, cooking wine, sesame oil and milk. Mix well.
4.Add the chicken and mix well. Cover and marinate for an hour or more in the refrigerator.
5.Dry roast the sesame seeds in a pan on medium-low heat until browned and set aside (optional).
6.In a saucepan, simmer the sauce ingredients on medium-low heat until thicker, about 5 minutes.
7.When the chicken is finished marinating, create little ‘pandan-leaf’ packets. Add one piece of chicken per leaf packet.
8.Fry the leaf packet on medium heat for about 3-4 minutes per side, until brown.
9.Top the sauce with the sesame seeds and serve. (Unwrap & discard leaf before eating).

BAGUETTE

As we know, baguette is a kind of long-hard to bite-french bread, but it tasted good if you eat it with soup. So, last time when I made fresh spinach pasta, I baked this baguette also, and turned it into garlic bread. And....oh la la.....this long-hard to bite-french bread turned into perfection! :). And, its not so hard make homemade baguette. Let's try ;)

Baguette
Source: Judy Taubert

Ingredients
1 cup water
1 1/2 cups bread flour
1 cup whole wheat flour
1 tablespoon white sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast (Belzy -- I used dry yeast)
1 egg yolk
1 tablespoon water

Directions
1.Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
2.When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
3.Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
4.Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
5.Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

WHOLE WHEAT SPINACH PASTA

It's been long time ago I am tempted to make fresh spinach pasta. I think that mind came before I left Indonesia. But, of cos, that time I don't have too much interest to cook so complicated food.

But then, after my lovely husband bought me this standing KA mixer, I tried to find as much as complicated food to make almost everyday ! Then, I remember this fresh spinach pasta, also, after my chat-blog-friend, Christine, told me that fresh pasta is easy to make, so I challenged myself to make my fresh pasta.

And, it tasted really good! The pasta is chewy and tasteful. My husband loved it so much! I made it from whole wheat flour, so it is healthier than the normal pasta which has loads of carbs.

I cooked it with simple and light ingredients which was heavy cream will be excluded :).



Chicken Whole Wheat Spinach Pasta
Source: Mangia Bene Pasta (and a little changed by me)

Ingredients:
For Spinach Pasta:
1-1/4 cups all-purpose flour
1 cup whole wheat flour
2 eggs
3/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon lukewarm water
8 oz of fresh spinach

For Chicken Sauce:
1 piece of red bell pepper, diced
1 baked chicken breast
3 slices bacon, fried until crispy and crushed
1/2 piece of yellow onion, diced
2 cloves of garlic, minced
50 gr button mushroom, sliced
Oregano, basil, salt and blackpepper, to taste
Grated cheese (parmesan or cheddar)

Serve it with: homemade garlic bread from fresh baguette

Directions:
For Pasta:
Remove stems from 8 ounces of fresh spinach. Cook the spinach in boiling water about 2 minutes or until wilted. Rinse to cool and squeeze it dry. Puree the spinach in a blender. Add the eggs and blend the mixture well.

Place the flour on a large floured surface. Make a well in the center. Pour in the spinach-eggs mixture. Add the salt, oil, and water. Beat the mixture in the well with a fork. Using a fork, gently start to work the flour into the liquid. Continue until the dough becomes sticky and difficult to work with the fork. Use your hands to form the rough dough into a ball.

Transfer the dough to a lightly floured surface. Knead the dough until it is smooth and elastic, about 10 minutes. Cover with a bowl or towel and let rest for 10 to 15 minutes.

Proceed with rolling and cutting the pasta according to your recipe. (Belzy -- I cut it as fettucine pasta)



For Chicken Pasta:
Saute garlic and onion until fragrant. Saute in chicken until well done. Add in bell pepper, mushroom and spinach pasta. Spice it with oregano, thyme, salt and blackpepper, to taste. Sprinkle it with crispy bacon and parmesan or cheddar cheese. Serve it with garlic bread immediately. Enjoy!

PRETZEL

Do you remember Auntie Anne's Pretzel? I do! Because it's been so long I never eat Auntie Anne's Pretzel. Why? The reason is X (aka expensive)! hahahahaha....I am so stingy huh!!

When I was lived in Indonesia, I often bought pretzel, cos I think that time the price wasnt as high as now. Also, the other reason is that time I don't need to pay rent or buy my main needs. I only pay for my 'jajanan'. That's why I don't mind to buy one or more pretzels.

Then, I moved to Singapore and I had to pay everything by myself, and it made me think,"Hey, the price of one pretzel is equivalent to a bowl chicken rice complete with rice, chicken, vegie and soup!". Of cos, I chose chicken rice on top of pretzel :) *so my stingy-ness was started from that day..hohoho*

That kind thinking *I called 'so-calculating-minded* been brought to this day. Even though I am married already, my hubby fulfill everything I need and my needs, I still think it's not that worthed to pay so much money only to enjoy one pretzel.



So, I was so excited to try to make my own pretzel! And my pretzel is not bad at all!! I love love love to make my own pretzel now....with the dipping sauce also :).



Pretzel
Source: Jeannie Yee

Ingredients:
1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 cup bread flour
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse kosher salt (Belzy -- since I don't have it, so I substituted it to garlic salt, and it still tasted good ;))

Directions:
1.In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.

2.Combine 2 cups warm water and baking soda in an 8 inch square pan (or any flat pan)

3.After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution, then right away laid it on a paper towel just long enough to turn it back on your hand and then on your cookie sheet. This way they didn't puddle in the excess water and it's easy to reshape them. Let rise 15 to 20 minutes. Sprinkle with coarse salt or garlic salt before you bake it (if you want to make with cinnamon sugar, do not sprinkle the cinnamon sugar before you bake it. The perfect way is after it baked and brushed with melted butter).

4.Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter.