It's been a very long time since I did this Thai Pandan Chicken. Even when were in Kuala Lumpur we only had it once?!?!..Last friday, Karim took me to MegaMart, sort of international supermarket whee you could get loads of fresh asian veges. I bought a big packet of Pandan leaves aka Screwpine leaves or Pandanus and a big bag of Banana Leaf. 
Thai Pandan Chicken
Ingredients
6 Chicken thigh - cut to bite size, Pandan leaves (enough to wrap the chicken pieces)
Ground : 3 shallots; 2 cm knob young ginger ; 4 cloves garlic; 1 stalk lemongrass sliced
Seasoning: 2 tsp light soy sauce, 1 tsp fish sauce, 1/2 tsp ground tumeric, 1/2 tsp salt, pepper and sugar, 1 tbsp cornflour, 1/2 cup coconut powder, oil for deep frying
Cut chicken meat into 7cm x 2.5cm thick slices. Combine ground ingredients with the seasoning ingredients and marinate the chicken pieces with it. Leave to stand for two to three hours. Add coconut powder and mix well to blend. Wrap two pieces of chicken with a pandan leaf. Secure with a toothpick. Deep-fry pandan-wrapped chicken in hot oil until chicken is cooked through. Serve immediately.
Roti Jala or Lace Pancake
Ingredients: 2 cups of flour, 1 egg (beaten), 1 tsp tumeric powder, 1/2 tsp salt, 1 tsp oil, water
Make a well in the centre of sifted flour, add tumeric, salt and pour in beaten egg and 1 tsp oil. Gradually add in water, stirring gently to make a fine batter. Grease a flat skillet or pan. Pan must not be too hot. Half fill the Mould (or u may make one as mentioned below) with batter. When pan is hot, swing the mould in circular motion onto the pan. When the batter begins to leave the pan, lift onto plate. Fold and arrange on a serving dish. Serve with Curry of your choice.
Making your own Roti Jala Mould/Cup
1. A clean empty Tin Can, (eg. a 12oz can of corn)
2. Using a hammer and a 0.2 inch nail, make 5 or 6 holes (evenly spaced on the bottom of the can)
3. Hammer out any sharp edges
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