Dinner: baked pandan chicken, steamed broccoli and cauliflower, old cucumber fish soup
Baked pandan chicken -
4 chicken parts (marinated with lemon juice and balsamic vinegar)
12 large screwpine leaves
8 lime leaves
1 knob smashed ginger
some chopped thyme
some chopped peppermint leaves
4 chicken parts (marinated with lemon juice and balsamic vinegar)
12 large screwpine leaves
8 lime leaves
1 knob smashed ginger
some chopped thyme
some chopped peppermint leaves
(1) Wrap the chicken using pandan leaves (3 leaves for each) with lime leaves, ginger, thyme and peppermint leaves.
(2) Bake at 170c for 15 minutes and 150c for 10 minutes.
Old cucumber fish soup -
1 part fish bone
1 organic old cucumber (deseeded, cut into large pieces with skin intact)
4 organic red dates
3 small organic dried figs
3 slices organic dried huai san
1 part fish bone
1 organic old cucumber (deseeded, cut into large pieces with skin intact)
4 organic red dates
3 small organic dried figs
3 slices organic dried huai san
Heat up some water in a small slow cooker pot. Add in all ingredients and let it slow cook for 6 hours.
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