Screw-pine Leaves (Pandan Leaves)

Received a big bunch of fresh screw pine leave from Penang, they even have some soils attached! How can it be fresh? well, thanks to my frequent travelling colleagues from across the department who helped to bring it across the continent :) Sometimes screw pine leaves can be found in the Thai shop in Copenhagen but not always and I've been wanting to cook something with screw pine leave: nasi lemak & pandan chicken.

Screw pine leave (or pandan leave to locals)

So upon receiving the leaves, I've used some to make the nasi lemak (direct translation: rice in fat, but coconut fat) below following The Nasi Lemak Lover's guide. I make this two days in a roll to savour the anchovies chillies made from scratch.

Nasi lemak (Malaysian style coconut rice)

As for the rest of the pandan leaves, I made some pandan leave wrapped chicken with it. Pre-marinated the chicken with some turmeric powder, chili powder, salt and sugar to taste, and a few drops of fish sauce, then wrapped in pandan leaves. I can't figure out the traditional wrapping method, so I just roll them up and secure with toothpick, works fine.

Pandan chicken

Deep fried until chicken is cooked / leave turns brown, the aroma was great and the chicken is good. I won't say it's compatible to those available from restaurants in Penang but this is by far the best I can get in Copenhagen, and I'm proud of my own result :)