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    Lemongrass Roast Chicken with Nam Jin Jaew

    After my first spatchcocked Peri Peri Chicken, I fell in love with preparing or roasting chicken that way. Personally, I felt that the chicken needs a shorter period to be cooked, and it makes serving/eating the chicken much easier too!
    All I needed to do was to cut the chicken up into 4 portions and serve. Butterflied chicken also allows gives me a flatter surface to work on so I can evenly marinade the chicken with whatever marinate that was prepared. For this recipe, I used a blender to save time. The preparation of this dish is pretty simple, and the marination can be done a day before. If you do not have a blender, then you will need to mince the ingredients by hand, or use a mortar and pestle. 
    We thoroughly enjoyed the chicken, and the husband commented that the sauce was amazing. He thinks this should be the dipping sauce for anything grilled or roasted. The kids polished the chicken on their plate and was asking for more. I served the roasted chicken with some rice cooked in chicken stock.
    Lemongrass Roast Chicken with Nam Jin Jaew
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    Lemongrass Roast Chicken
    1. 1.4kg whole chicken, butterflied/spatchcocked
    2. 5-6 whole lemongrass, bruised
    3. 1/2 cup chopped lemongrass
    4. 1 inch thumb galangal / blue ginger
    5. 1 tbsp whole black pepper
    6. 1 tbsp coriander seeds
    7. 1/2 tbsp cumin powder
    8. 1/2 cup garlic cloves, peeled
    9. 1 tbsp brown sugar
    10. 1/2 tsp salt
    11. 1 tbsp fish sauce
    12. 1/2 cup coconut milk
    13. 1 tbsp oyster sauce
    14. Splash of water
    15. Lime wedge to serve
    Nam Jin Jaew
    1. 1 cup water
    2. 1 thai chilli/ chilli padi, seeds removed and chopped
    3. 2 tbsp rice vinegar
    4. 1 tbsp grated galangal/blue ginger
    5. 2 cloves garlic, pressed/minced
    6. 3 tbsp fish sauce or to taste
    7. 1/3 cup palm sugar
    8. Corn starch slurry (2 tsp corn flourย + 2 tbsp water)
    9. 1 tbsp chopped coriander
    Lemongrass Roast Chicken
    1. Add all the ingredients into a blender, except the 5-6 stalks lemongrass, and without the chicken of course.
    2. Blend until you get a paste, add splash of water if too dry.
    3. Marinade the chicken on both side for 1 hour to 24 hours. I marinated the night before.
    4. Preheat oven to 200C.
    5. Place lemongrass on the base of baking sheet.
    6. Place chicken on top of lemongrass.
    7. Bake for 20 mins then use a spoon to wipe/scrape off the thick lemongrass paste that is still on the chicken skin.
    8. Continue baking for another 30-35 minutes or until cooked.
    9. Garnish with lime wedges and serve with Nam Jin Jaew
    Nam Jin Jaew
    1. Bring water to a simmer and dissolve palm sugar in a sauce pan.
    2. Add in all the other ingredients, except corn starch slurry.
    3. Taste and adjust seasoning to taste (fish sauce or sugar)
    4. Allow to simmer for a minute over low heat.
    5. Add of corn starch slurry a little at a time while stirring until sauce thicken to desired consistency.
    6. Remove from heat, and stir in coriander.
    7. I like mine still slightly runny.
    8. Serve with lemongrass chicken.
    Delishar | Singapore Cooking, Recipe, and Food Blog


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