Pandan Chicken

Ingredients
400 g chicken drumstick, deboned and skinned
1 large pandan leaf, for wrapping

Ground

3 shallot
2 cm knob young ginger
4 cloves garlic
1 stalk lemongrass, sliced
3 dried chilidried chili, soaked till soft

Seasoning
2 teaspoons light soy sauce
2 teaspoons worcestershire sauce

1 teaspoon fish sauce
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1 tablespoon cornflour
1/2 cup thick coconut milk
canola oil(for deep frying)

Directions
1)Cut chicken meat into 7cm x 2.5cm thick slices.
2)Combine ground ingredients with the seasoning ingredients and marinate the chicken pieces with it.
3)Leave to stand for two to three hours.
4)Add coconut milk and mix well to blend.
5)Wrap two pieces of chicken with a pandan leaf.
6)Secure with a toothpick.
7)Deep-fry pandan-wrapped chicken in hot oil until chicken is cooked through.
8)Serve immediately.

Red Ruby
Ingredients
1 cup water
1 cup sugar
30 water chestnut
3 drops red food coloring
3/4 cup tapioca flour
2 1/2 cups coconut milk
rose essence or jasmine essence

Directions
For sugar syrup

1)Dissolve sugar in water by bringing it to a boil.
2)This takes about 1 minute.
3)Then remove and chill in the fridge.

For the water chestnuts
1)Peel the skin from the water chestnuts.
2)Diced them into small cubes about 3 to 5 by 3 to 5mm. Mix the diced water chestnuts with red food colouring.
3)(Not too big or too small) Add the diced water chestnuts into a plastic bag of tapioca flour and shake well to cover them with flour.
4)Pour the water chestnuts from the bag into a sieve.
5)Sieve away the excess flour.
6)Boil water in a saucepan.
7)Pour the water chestnuts into the boiling water and simmer for just 2 minute.
8)Remove and drain the water chestnuts.
9)Allow it to cool in iced water.

For serving

1)Combine the sugar syrup, coconut milk and rose or jasmine essence.
2)Scoop a couple of spoonfuls of the water chestnuts into each dessert serving glass bowl and fill it with coconut milk mixture.
3)Add some ice cubes into the bowl and serve immediately.