700 g potato (peeled and sliced)
1 stalk coriander (chopped)
1 stalk spring onion (sliced)
1 tsp cumin powder
1 tsp white sugar
1 tsp white pepper
Infused with the sweetness and fragrance of pandan leaves, the Thai Pandan Chicken is a great appetizer or finger food for your party (or a quiet night in). A speciality dish hailing from, as its name suggests, Thailand, the pandan chicken recipe has become widely popular around Asia, including Singapore.
Uniquely Thai, this pandan chicken dish follows a traditional recipe for marination but it is never complete with the iconic pandan leaves, a key element in this dish.
The marinated boneless chicken pieces are wrapped in pandan leaves and fried together. This process allows the meat to absorb the signature floral-like aroma from the pandan leaf, adding a distinct flavor to the chicken. It also offers a unique presentation to the way fried chicken is served, one that tells stories of Thai culinary cooking. Pandan leaves are incorporated in a variety of dishes in various ways across the cuisine. They are used to flavor rice, prepare drinks and whip up desserts, such as the Thai Pandan Sweetmeat.
Wrapping the pandan leaves around the chicken is an art itself, which makes the whole process of cooking this dish extremely therapeutic! You may check out our video above on how you can wrap each pandan leaf around a piece of chicken.
Pandan leaves offer notable benefits too! They are known to help lower blood sugar levels and enhance the liver’s detoxifying function, while also relieving headaches and ear pain.
Taking a delicious bite into the tender and juicy pandan chicken will surely make you crave for more. You do not have to head out or order this delicacy when you can make it by yourself by following our simple recipe. All you need to get in business is some pandan leaves, chicken pieces and a variety of ingredients that can be found in any grocery store!
A party-favorite, the begedil - also known as perkedel - refers to the deep-fried palm-sized potato patty popular in Indonesian and Malaysian cuisines. It pairs perfectly well with Lontong, Soto Ayam, Nasi Lemak and Nasi Padang. Crispy on the outside and tender on the inside, a bite into this delicious potato fritter always makes the palate long for more. While it is a wonderful side-dish, the begedil can also be eaten alone - ideal for the potato-lover who would love a snack in between meals!
The begedil has roots far back to the era when Indonesia was a Dutch colony. The word ‘perkedel’ is derived from the Dutch word ‘frikandel’ which refers to a minced meatball that is sliced and stuffed with toppings. As it was adapted to meet the dietary requirements of Indonesians, the dish was reinvented, where mashed potatoes, instead of meat, was used as the main ingredient, with minced beef and chicken as add-ons of choice.
It comes to no surprise to see the begedil being prepared in different ways in Indonesia, Malaysia and even Singapore. In some households, you will find begedil made from mashed potatoes and minced beef. In others, corn, fish or tofu are used. Traditionally, the begedil recipe comprises mainly mashed potatoes and egg, alongside onions, coriander, cumin and other spices that help to boost the flavor of the patties. Of course, there is no limit to creativity. The begedil is a very simple snack that can be prepared easily, and offers homecooks a lot of opportunities to customize to their tastes. As long as you choose ingredients that cook well with potatoes, any assortment of begedil is a possibility.
We bring you the simplest begedil recipe you can follow to make these delicious potato snacks in your own kitchen!
Traditionally, the potato slices are fried first, set aside and then mashed. If you choose to boil the potatoes instead, be sure to drain off excess water after you boil them. Let the potatoes sit in a pot and dry. This prevents the begedil from getting too mushy when you prepare the filling. You may also choose to bake, steam or pressure cook them too!
Yes, you can lay them on a baking tray and bake them at 180 degree Celsius for about 15 minutes, or till both sides turn brown.
You can consider using wheat flour as a binding ingredient. It will also give the patties a crispier exterior too.
Shallow fry meat separately: If you want to add minced beef or chicken as part of your begedil recipe, you can shallow fry them separately before mixing them with the mashed potatoes. This ensures that the meat is cooked when the patties are fully fried.
Do not fully fry the potato slices: When frying the potato slices prior to mashing, do not fry them till they are too crispy as this will make it very difficult to mash later on.
Refrigerate the begedil mixture before preparing patties: Placing the potato mixture into the fridge before making the patties prevents the patties from falling apart when frying.
Fry on medium heat: Ensure that the heat of the flame is kept at medium. High heat will cause the patties to break apart.
Add oil to your hands before rolling mixtures into begedil patties: The oil on your hands will prevent the begedil mixture from sticking onto your palms when you roll and flatten them.
In a pot on medium heat, heat up enough vegetable oil for deep-frying.
Deep-fry potato slices for 5 to 7 minutes until lightly browned.
| Add protein to this dish by mixing in some minced beef.
Take 1 ½ tablespoon of potato mixture and roll into a ball to make the patty.
Lightly flatten each potato ball with your hands and set the patties aside.
With the pot of oil that has been set aside, heat up on medium-high heat for 5 minutes.
In a separate small bowl, crack and beat 1 egg with a fork. Dip begedil into beaten egg and gently place into the pot of hot oil.
Deep-fry 2 to 3 begedil at a time for 5 minutes, until they turn golden brown.
Transfer the begedil onto a serving dish and garnish with coriander leaves.
| This dish can be eaten as an appetiser or to popular Malay dishes like lontong.