Menu Background
Inspired by my very first overseas travel in Brisbane, Australia, I prepared this recipe as a gesture of thanksgiving using three important items in my Australian experience way back in 1992. These are chicken - because Aussies have a very unique way of calling their chicken during feeding time (it sounds like ca-ca-doo-dle-do), banana leaves because I cannot find these leaves to wrap my "maja blanca" which I prepared for the very first "bring a plate" party I attended hosted by my supervisor, and charcoal because they do not have charcoal out of wood but another material which was used to cook my recipe. Come to think of it, these items paved the way to highlight the ingredients.
Ingredients
- 2 Kilograms of chicken breasts (deboned)
- 1/4 Kilogram cabbage thinly chopped
- 1/4 cup of crushed pineapple
- 1/4 cup diced carrots
- 1 cup chunk pineapple
- 1/2 cup mayonise
- pinches of salt
- pinches of pepper
- 1/2 cup diced parsley
- 1 meter long banana leaves for wrapping
Preparations
1. Coleslaw - mix in a clean bowl cabbage, diced carrots, crushed pinapple. Add salt and pepper to taste and before serving, add mayonize. Set aside and chill.
2. Chicken Breasts - mix deboned chicken breasts, parsley, salt and pepper in a bowl. Wrap two to three slices of chicken meat using banana leaves. Grill in slow pre-heated charcoal. Serve hot.
3. Place a banana leaf shaped as the size of a round wooden plate. Add pineapple chunks and parsley on one side of the plate. Arrange the grilled chicken meat and place the coleslaw on one side.
2 comments:
Mukhang masarap itong Chicken OUtback. Masubukan nga. Kung walang parsley, meron bang pwedent i-substitute?
e di lagyan mo ng oregano, o kaya cilantro, wag mo dadamihan at maglalasang gamot! hahaha. Sey mo!
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