It’s a sunny Sunday today. The weather finally turned sunnier and drier starting from this week. We could go out again and guess who’s the happiest? The boy, of course. Though I must confess, I’m happy to be able to bring him out too, without worrying too much of things happening at work and my phone buzzing non-stop. I would give anything to be able to bring my boy out and to see him happy too. Makes me a happy mum too.
Which also means that I have more time to cook at home too. This recipe of sugar cane chicken skewers is easy to make. It’s my first time buying a sugarcane too, so it was quite an interesting experience, buying a stick from the hawker selling sugarcane drinks instead of a cup of drink. The sugarcane was tasty and I wished I had bought a few more sticks just to suck on it.
Anyway, you are supposed to bite into the sugarcane while you bite on the chicken on the skewers. But that’s an ideal situation. It’s not that easy to do that because the meat falls off easily and it does so before you can bite into the cane. So we ended up eating most of the meat first, and then leaving the sticks till the end.
We are coming to the end of February soon, am hoping for a better March and the rest of the year to come!
Ingredients:
- Minced chicken: 300g
- Prawn paste: 100g
- Egg white: 1, small egg
- Fish sauce: 1 tbsp
- Corn flour: 1/2 tbsp
- Ground turmeric: 1/2 tsp
- Spring onion: 1 stalk, finely chopped
- Sugar: 1/2 tsp
- Salt: 1/4 tsp
- Ground white pepper: to taste
- Sugar cane: 30cm, skin removed, quartered, cut into 12 x 10cm sticks
- Oil: enough for shallow frying
Method:
- Combine minced chicken with prawn paste, egg white, fish sauce, corn flour, ground turmeric, spring onion, sugar, salt and white pepper.
- Beat mixture against bowl till it comes away from bowl easily. Set aside.
- Divide meat mixture into 12 portions. Wrap 1 portion around top of each sugar cane stick.
- Heat oil in wok. Fry skewers, turning over once or twice after 2min.
- Drain on paper towel. Serve hot with mayonnaise or ketchup.
Disclaimers:
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This recipe came from the recipe book that came with my Panasonic microwave oven.
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It was not as difficult as I thought it would be, especially with the handling of the sugar cane sticks. Make sure to choose those with longer segments to obtain longer skewer sticks, as you will need to discard the joints in the cane. You can easily find videos on how to handle sugarcane sticks from YouTube.
Serving:
12 sticks
