"DC." > wrote in message
...
> Don't bother with the dried pandan leaves... always use fresh ones when
> cooking as you'll lose the delicate flavours. Pandan leaves are most
> commonly used in desserts but there are a few savoury uses for it.
Marinate
> large bite size pieces of chicken in your favourite fried chicken sauce
eg.
> fish sauce, soya sauce, garlic, ginger, etc. etc. Leave to stand for 1/2
> hour etc. & use fresh pandan leaves to parcel wrap the chicken pieces
> tightly. Deep fry the wrapped parcels until chicken is cooked & serve. The
> chicken pieces will retain the delicate flavours of the pandan leaves. The
> is a similar to the Chinese/HK Chinese version of paperbag chicken except
it
> smells & taste fragrant.


Thanks, DC. I immediately thought of this dish after the original post, but
couldn't find it in my cookbooks -- could have sworn I had a recipe for it
somewhere. Could you give us the name for it? I'm still convinced I have a
recipe for it somewhere.

Peter