Chicken and Pandan Leaf Custard

Ratings & Reviews

Reviews

• 
  AstridTheGreat22

  Dude, I gotta say, this recipe is a total miss for me. I'm a veggie lover and this one's got chicken all over it. I mean, I appreciate the effort to combine pandan leaves with a custard, but it's just not my vibe. Also, coconut milk? I'm lactose intolerant, bro, so that's a no-go. If you're into that sorta thing, I guess it's cool. But for me, it's a hard pass. Maybe try a veggie version, ya know?

• 
  AstridHJ

  I must commend the creator of this recipe for their innovative approach to combining the umami flavors of chicken and pandan leaves within a delicate custard. As a flexitarian with a penchant for traditional Scandinavian cuisine, I was initially skeptical about the inclusion of pandan leaves, but I was pleasantly surprised by the aromatic and subtle nuances they brought to the dish. The preparation time and difficulty level of 'expert' were indeed justified, as I found the process of wrapping the chicken and custard mixture in pandan leaves to be somewhat labor-intensive and requiring a certain degree of dexterity. Nevertheless, the end result was well worth the effort, yielding a creamy and savory delight that was both satisfying and intriguing. The only drawback, I must note, is the absence of any Scandinavian flair, which might have been an interesting addition to this otherwise exotic recipe. Nonetheless, I would not hesitate to recommend this dish to adventurous foodies and those willing to push the boundaries of their culinary explorations.

• 
  FatiZee

  I like this recipe. It reminds me of traditional Moroccan dishes, but with different ingredients. I see that it uses chicken, which is halal. I also see that it uses coconut milk and eggs, which I think are good. But I don't see any citrus fruits, which is good for me. I want to try this recipe and see how it tastes. The steps look clear, but I have a question: Can I use another type of leaf instead of pandan? I don't know if I can find pandan leaves easily.

• 
  BrunoTheKing

  ### A Creative Take on Traditional Flavors I've got to give credit where credit is due - the combination of chicken, pandan leaves, and coconut milk in this recipe is a bold move, and I appreciate the creativity. As a meat-lover and someone who's always on the lookout for new flavors to try, I was excited to dive into this dish. The use of pandan leaves adds a unique twist that's reminiscent of the tropical flavors I adore, from açaí to coconut water. The fact that it's gluten-free is a major plus, given my allergy. That being said, I do think this dish could benefit from a bit more...oomph. As someone who's used to the rich, bold flavors of feijoada and churrasco, I found the custard to be a tad too delicate. Perhaps a bit more seasoning or spice would help elevate it to the next level? Overall, I'd say this recipe is a great choice for adventurous eaters looking to try something new. With a bit of tweaking, it could be truly exceptional. **Kudos to the chef for taking risks and pushing the boundaries of traditional cuisine!**

• 
  leilou90

  I was excited to try this Chicken and Pandan Leaf Custard recipe, but unfortunately, it didn't quite align with my dietary preferences. As someone who follows a Halal diet, I appreciated that the ingredients seemed to be permissible, but I was concerned about the use of chicken breast without clear certification. Additionally, being lactose intolerant, I was a bit apprehensive about the coconut milk, but I assumed it would be okay in moderation. The dish itself was...interesting. The combination of chicken and pandan leaves was unique, but I couldn't help but think of the rich flavors of shawarma and falafel that I love. The texture of the custard was a bit off-putting for me, and I found the pandan leaves to be overpowering at times. As I always say, 'لا خير دون بعد الحلال' (there is no good without halal), and I wish there were more clear indications of halal certification in this recipe. Perhaps with some adjustments to the ingredients and a clearer halal certification, this dish could be a winner for me. For now, it's a 3-star review.

• 
  GwenStar77

  OMG, I gotta say this Chicken and Pandan Leaf Custard recipe is def a unique one! I mean, who wouldn't love a combo of creamy custard, savory chicken, and fragrant pandan leaves? It's like a party in my mouth! As someone who's super into seafood and BBQs, I was a bit skeptical at first, but the flavors actually work pretty well together. I did have to make some adjustments though, like using less coconut milk to accomodate my lactose intolerance. Also, I was a bit worried about the spiciness, but luckily it's totally chill. The only thing that kept me from giving it 5 stars is that it's a bit of a pain to make - all that wrapping and steaming? Not my fave. But hey, if you're feelin' adventurous and wanna try somethin' new, this recipe's def worth a shot! Just don't @ me if I mess up the wrapping part

• 
  LeyLey85

  I must confess that, as a vegetarian with a deep affection for the vibrant flavors of traditional Middle Eastern cuisine, I found this recipe to be quite...uninspiring. The combination of chicken and pandan leaves, while intriguing, did not align with my dietary preferences. Furthermore, I was dismayed to note the absence of nuts, which, although a necessity due to my allergy, left me wondering about the potential for added texture and depth. The preparation and cooking times, while manageable, seemed somewhat lengthy for a dish that, in my opinion, lacked the complexity and nuance I have come to expect from a truly exceptional culinary experience. In short, I would not recommend this recipe to anyone who, like myself, cherishes the rich flavors and aromas of Middle Eastern cuisine, nor to those who, for whatever reason, may find themselves constrained by a nut-free diet.

• 
  YaraTheStar99

  I must say, I was excited to try this Chicken and Pandan Leaf Custard recipe, but it didn't quite hit the spot for me. As someone who loves traditional Egyptian cuisine, I was looking for something that would remind me of home. Unfortunately, the flavors in this dish were a bit too exotic for my taste. The use of pandan leaves and coconut milk gave it a nice creamy texture, but it lacked the bold spices and herbs that I'm used to in my favorite Egyptian dishes like koshari and falafel. Additionally, as someone who is lactose intolerant, I had to be careful with the coconut milk, but it was a good substitute. I appreciate the effort that went into making this dish, and I think it's a great idea for someone who loves Southeast Asian cuisine. However, for me, it was just okay. I'd give it 3 stars out of 5. I'd love to see a version of this recipe that incorporates some Egyptian spices and herbs to give it a bit more flavor and familiarity.

• 
  NalaniNerd

  I was really excited to try this Chicken and Pandan Leaf Custard recipe, but unfortunately, it didn't quite align with my vegetarian dietary preferences. As someone who's always eager to explore new Sri Lankan dishes, I was intrigued by the combination of pandan leaves and custard. However, I think this recipe could be easily adapted to a vegetarian version by substituting the chicken with a plant-based protein source. The use of pandan leaves is a great nod to Sri Lankan cuisine, and I appreciate the creativity behind this dish. On the downside, I do wish there was a gluten-free option or note, as I have to be mindful of my gluten intolerance. Overall, while this recipe shows promise, it needs a bit of tweaking to suit my taste buds. Perhaps a future iteration with a vegetarian and gluten-free twist would be something I'd love to try!