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Pandan Drumsticks with Scrambled Eggs, Mushrooms and Chilli Dip

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$8.50

 

SERVING: 4
PREP TIME: 10 Minutes
COOK TIME: 45 Minutes

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Singapore foodie Christina, packs a punch of flavour in this drool worthy Baked Pandan Chicken Drumsticks with Beet Scrambled Eggs, Stir-Fried Garlic Mushrooms Spinach Red Quinoa and Homemade Thai Sweet Chilli Dip

Ingredients

Beet Scrambled Eggs

  • 2 large organic/free range eggs.
  • 1 tablespoon organic beet juice.
  • 1 tablespoon of organic extra virgin coconut oil.
  • Salt and pepper to taste.

Homemade Thai Sweet Chilli Dip

  • 1 cup plus 2 tablespoon water, divided.
  • 2 tablespoons organic kudzu powder.
  • 3 medium cloves of organic garlic, minced (about 1 tablespoon).
  • 2 tablespoons finely chopped fresh organic red chilli padi (seeds left in if you prefer a spicier sauce, otherwise remove).
  • 1 organic red bell pepper.
  • 2/3 cup organic raw sugar.
  • 1/3 cup rice vinegar.
  • 2 teaspoons organic Himalayan Salt.

Stir-Fried Garlic Mushrooms Spinach Red Quinoa

  • 1/2 bowl of cooked organic red quinoa (steamed with rice cooker).
  • 2 tablespoons organic toasted sesame oil.
  • 2 cloves organic garlic, chopped.
  • 1/2 teaspoon organic shoyu.
  • A handful of organic spinach.
  • A handful of mushrooms of your choice.

Baked Pandan Chicken Drumsticks

  • 3 Chicken Drumsticks.
  • 1/8 teaspoon organic Himalayan Salt.
  • 2 tablespoons organic extra virgin coconut oil.
  • Pandan leaves.

Preparation

Beet Scrambled Eggs

  • Preheat pan, cook oil till it bubbles.
  • Lightly whisk the eggs, beet juice, salt and pepper together until the mixture has just one consistency.
  • Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.

Homemade Thai Sweet Chilli Dip

  • In a small bowl, whisk together 2 tablespoons water and kudzu powder. Set aside.
  • In a medium saucepan, mix together remaining 1 cup water, garlic, chilli padi, red pepper, sugar, vinegar, and salt. Bring to a boil over medium heat, reduce heat and simmer for 3 to 5 minutes.
  • Stir kudzu powder mixture to re-combine, then whisk into simmering sauce and cook until thickened, about another minute. Remove from heat, let it cool, then blend.
  • Store in an airtight container in the refrigerator overnight to allow taste to settle in.

Stir-Fried Garlic Mushrooms Spinach Red Quinoa

  • Preheat pan. Put in oil and let it bubble, throw in garlic and fry till slightly brown/fragrant.
  • Add mushrooms, quinoa, spinach, shoyu and stir-fry till cooked.

Baked Pandan Chicken Drumsticks

  • Season chicken with salt and coat with coconut oil. Wrap with pandan leaves. Put aside.
  • Preheat oven until it’s hot. Place into oven. Cook for 16 minutes.

 

Place everything onto plate and chilli dip by the side.