Thanks for your help and corrections, folks! I have since made a very nice
nasi lemak and the rice with coconut and the pandanus tasted *exactly* as I
had it long ago in a little restaurant (now closed) nearby. Someone tipped
me that pandanus is also known as screwpine and suddenly recipes are
everywhere! Next stop is the chicken recipe kindly provided by DC - thanks
again guys!

"DC." > wrote in message
...
> Hi Peter Dy,
>
> My Thai isn't up to scratch but i think the name of the dish you're
looking
> for is Gai Hor Bai Toey, we just call it deep fried pandan chicken & our
> recipe changes to our taste, sometimes we add oyster sauce for a more
> cantonese taste, sometimes we go for Thai with fish sauce, soya sauce,
sugar
> & garlic + coriander paste or a more malay flavour with tumeric &
coriander.
> I think chicken thigh & leg pieces are normally used for this dish, a good
> way of using up brown chicken meat i think.
>
> DC.
>
>
> Peter Dy > wrote in message
> m...
> >
> > "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
> >
> >
>
>