Recipe & photo courtesy of Chef Eric Teo
Serves 3-5
BBQ Drumsticks and Pineapple
Ingredients:
8 pcs of U.S. Chicken Drumsticks
3 tbsp of Sweet and Sour Sauce
2 tbsp of Hoi Sin Sauce
1 tsp of Lime juice
2 tbsp of Oil
4 pcs of fresh Pineapple in 1 cm thick slices
Black Pepper from the mill
Preparation Method: Marinate chicken drumsticks with Sweet & Sour Sauce, Hoi Sin Sauce, lime juice and pepper for 15 minutes. Brush chicken drumsticks and pineapple slices with oil and set on grill for 30 minutes or until done.
Mango Nut Relish
Ingredients:
1 cup of mangoes (diced)
½ cup of toasted Walnuts (chopped)
¼ cup of Raisins
¼ cup of Brown Sugar
1 tbsp of Ginger (finely chopped)
1 tbsp of Lime juice
1 tbsp of Fresh Basil (shredded)
Preparation Method: Combine all ingredients, mix well and marinate for 3 hours.
Coconut Curry Dip
Ingredients:
1½ cups of Coconut Milk
2 tbsp of Coconut (grated)
2 tbsp of Curry Powder
1 tsp of Lime juice
¼ cup of Pineapple juice
2 tsp of Chinese Parsley (shredded)
Preparation Method: Mix coconut milk and grated coconut with curry powder, bring to a boil over medium heat and leave to simmer until it thickens. For added zing, enhance mixture with lime and pineapple juices. Add parsley and season to taste.
To Serve: Set chicken drumsticks on plate, dress with pineapple slices, and serve with relish, dip and mixed apple chips.
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