Experiments with Nan and Chicken Tikka

Well the Nan turned out pretty good using this link. But I changed one thing.. Instead of cooking both the breads (with half the recipe) on stove top, I cooked one in the oven (brioler with 500 degrees), for about 5 minutes...Cook longer if you think it is not cooked yet. And, oh, instead of a baking tray I used my heated cast iron skillet!!!

However, I tried to be more experimental with chicken tikka... Last time when I prepared the dish, I had used smaller pieces of chicken.. But this time, I used the same recipe (Shan Chicken Tikka Mix with lemon juice and yogurt) but used one chicken breast piece and a leg piece.. And, instead of baking at 375 degrees for half an hour, I grilled for the same time, 15 minutes on each side, at 500 degrees... But, the result, disappointing. The meat was not thoroughly cooked... These American chickens are so fat!!! So, anyway, I cut the chicken pieces into smaller pieces and sprinkled more Shan spice on top and cooked it on stove top.. At least it is edible now...

Kacang Bubur (indonesian dessert)

Ingredients:
Mung beans 200 grams
Black glutinous rice 100 grams
Coconut milk 300-400 gram (preferably fresh)
Palm sugar 1 block (or as desired)
Pandan leaves a few


Method:
Soak the mung beans over night and boil in 1 litre water, with pandan leaves, till very soft and almost disintegrating.. Boil half a litre water separately and cook rice in it (wash the rice first).. Keep separate.. Now add coconut milk to the beans and continue cooking... Add sugar and cook a bit more.. To serve scoop out the porridge and top with rice.. Or, you could mix the rice in the cooking pot as well. Served cold and hot.. Add plantain/ sweet potatoes for extra flavors...

This dish was prepared by Jacintha in Hale Manoa Kitchen...