Pork ribs wrapped in pada us leaves recipe

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The elusive fragrance of pan-danus leaves permeates a number of rice, meat and chicken dishes of Malay or Nonya origin, while pandanus essence extracted from the leaves is often used in cakes and desserts. If pan-danus leaves are not available, substitute parchment paper.


  • 3 shallots, peeled
  • 5 cloves garlic, peeled
  • 3 tablespoons Worcestershire sauce (purchased)
  • 2 tablespoons sweet plum sauce or honey
  • 1½ tablespoons steak sauce (purchased)
  • 1 tablespoon hoisin sauce
  • ½-1 teaspoon five spice powder
  • 4 tablespoons oil
  • 1 teaspoon sesame oil
  • 1½ lbs (750 g) meaty pork ribs or chicken thighs, cut into serving pieces
  • 24 pandanus leaves, rinsed and dried
  • Oil for deep-frying
How to Make It
  1. Grind the shallots and garlic in a mortar and mix with all the other ingredients, except the meat, pandanus leaves and oil for deep-frying. Rub this mixture into the meat and set aside to marinate for 2 hours.
  2. Wrap each piece of pork rib or chicken thigh in a pandanus leaf, tying it in a simple knot so the meat is enclosed.
  3. Deep-fry the meat parcels in very hot oil for 3 to 5 minutes until cooked. Serve hot, still in the pandanus leaf, allowing each diner to unwrap his or her own portions.

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