Not-Quite-Thai Chicken Pandan

10 garlic cloves, crushed
1.5 inches garlic, minced
10 peppercorns
1 small pack of Ayam coconut milk or gata from 1 coconut
2 chicken breast filets, sliced finger size
2 tsbp toasted sesame seeds
3 tbsp sesame oil
1 small packet of chili flakes, approximately half tablespoon
MSG
salt
14 pandan leaves


1. Mix the first three ingredients in a mortar. Pound until thoroughly ground and mixed .
2. Mix everything in a bowl. Let it marinate for 30 minutes.
3. Wrap each in a pandan leaf. (To wrap it without using a toothpick, click here, here, here, here, here, and here. Whew!)
4. Deep fry using low heat. The mixture of cocomilk, spices, chicken, sesame oil, and pandan created a scent soooo homey and wonderful when fried.


I didn't bother making a sauce, but I made an eggplant salad* as a side dish. Absolutely divine! *Exagge much* But really, I rarely make chicken pandan because it's so mabusisi, but it's always worth the effort, and I swear, you won't go back to those ready-made chicken pandan being sold in SM supermarket ever again. I have three more uncooked pieces left and I'm saving it for later. Yumness.



*Roast an eggplant, remove charred skin, chop roughly, and add vinegar, salt, and pepper.