Wednesday, August 25, 2010
Satay Drumsticks and Pandan Rice
Satay is one of the local delicate dishes that me and my family cannot resist, we love it so much that we will not get tire of eating. So when I saw this satay drumstick in My Little Space, I copied down the recipe immediately.
I am interested to try out the pandan rice as well so I decided to pair these 2 together for one of our weekend dinner in my mum's place.
For Satay Drumsticks :
1 tsp tumeric powder
1 tsp curry powder
1 tsp coriander powder (omit it cos can't find in supermarket)
1/2 tsp cumin powder
5 tbsp sugar (reduced to 2 tbsp)
1 tspn salt
1 tbsp sesame oil
1. Marinade drum sticks with all ingredients at once. (it's better to leave over night in the fridge.)
2. Preheat frying pan with a tablespoon of cooking oil.
3. Simmer drum stick over medium low heat until golden brown.
4. Bake the drumsticks in the oven for 15mins at 200 degree and and serve hot.
For Pandan Rice :
2 cups rice, rinsed thoroughly
water for cooking
2 tbsp concerntrate pandan leaves juice
2 drops green colouring (optional but I omit cos mum's place dun have)
2 tbsp butter
2 tbsp corn oil/olive oil (I used olive oil)
a few pandan leaves
a pinch of salt
1. combine all ingredients into the rice cooker and leave to cook.
The chicken drumstick is very flavourful, juicy and tender, simply delicious. I can eat 2 or even more if I didn't go with rice.
As we had omitted the green coloring, the pandan rice turned out to be white in color which I think it will look nicer if is in green. The rice smell fragrant with hint of pandan and buttery taste, if you are looking for something light and fragrant and not plain white rice, this will be a good choice.