Penang, Malaysia, is very near to Thailand. The food has some Thai influence, too. This dinner will feature popular Thai dishes, among them is Pandan Chicken. You do not normally find Pandan Chicken here, and that is why I am making it. Making Pandan Chicken is laborious, and a lot of patience is required.
Pandan or Screw pine leaves (kewra in the Indian language) are extensively used in Asia as a flavouring for both sweet and savoury dishes.
Thai food is hot, spicy, aromatic, and appetising. I have make the meal mild. If you like it hot, do let me know.
Welcome Drinks and Nibbles
Tom Yum Soup with prawns and vegetables. (mild)
Pandan Chicken - very mild and fragrant. ( chicken marinated in Thai Herbs and spices and wrapped in Pandanus leaves), serve with sweet chilli dip. (I hope to get large pandan leaves so that the chicken parcels are big and succulent!)
Dessert - Sticky Rice With Mango
Tea and coffee
The dip contains peanuts. If you have any allergy concerns do get in touch for further info.
Non- alcoholic drinks served. Plenty of water and juice available.