Muffin Monday : Pandan & Coconut Muffin

Every Monday, I look forward to another action-packed "24". I forgot the season had come to an end last week :( As I sat on my recliner, rocking away ... rocking away ...

Jack Bauer tackled me down at CTU, Melting Wok division, Los Angeles. This takes place between 21:00 and 22:00.

Jack Bauer : I'm federal agent Jack Bauer, and today is the longest day of my life.
Me : Abort your mission, join me for a quick bite before you tackle your real enemies.

Jack Bauer : *What* is your primary objective ?
Me : I have some colorful papercups leftovers from making mochis, a polished muffin pan, some eggs and flour. Lets get the action rolling, shall we ?

Jack Bauer : You are absolutely sure you can do this ?
Me : Well .. I wanted to make you some of my mom's Pandan Chiffon Cake, but with your busy schedule, I'll settle with a quick and easy muffin bake recipe, 20 minutes tops..

Jack Bauer : You're not a field operative !
Me : I have a pistol-shaped thingy in my kitchen that shoots fire and I'll lend you my oven to torture uncooperative suspects.

Jack Bauer : If you don't tell me what I want to know, then it'll just be a question of how much you want it to hurt.
Me : Okay, I have here some Pandanus extract. Pandan leaves are one of the few disparate ingredients used in the Asian cuisine, especially in sweet and savory desserts. So, agent Bauer, how much do you really know about Asian food flavorings ?

Jack Bauer : I don't have time to explain right now.
Me : In that case, let's get on with the Pandan And Coconut muffin cakes now, shall we ?

Jack Bauer : I know what it's like to feel like it's never going to end.
Me : Totally, this quick and easy muffin bake will totally rock your never-ending world. Its savory, sweet and delectable to your taste buds.

Jack Bauer : You are going to tell me everything I want to know or I swear to God I will hurt you before I kill you, and no one will be able to stop me.
Me : Relax .. I always reveal my recipe at the end of every post. Not the sharpest tool in the shed, are ya ?

Jack Bauer : What is happening at 20:00 ?
Me : Here .. hot, steamy savory sweet mini muffins ..

Jack Bauer : Don't move !
MW : What ?

Jack Bauer : Shocking, your mini Pandan Coconut Muffins are absoltely riveting, I'm amazed ! Got milk ?
Me : Sure .. would you like to wash it down with some pandan-flavored soy milk ?

If only every adversary can be so easily handled in real life. For today, I will just stick with my illusive fantasy. Haha .. girls just wanna have fu-un. Since I can't really share my beloved mini Pandan Coconut Muffin cakes with Jack Bauer, I shall share this with all of you, including Sandra at Muffin Monday in Italy, bon apetit ! :)

Pandan Coconut Muffin Recipe

Ingredients :
1 1/2 cups all purpose flour
1/2 cup sugar
3 tsp baking powder
1/4 tsp salt
1/2 tsp Pandan extract
1 egg
70 ml cooking oil
90 ml coconut milk
150 ml water
6 muffin cups

Method :

1) Preheat oven to 375F. Line paper cups on a muffin tray, set aside.
2) In a bowl, lightly beat the eggs, add water, coconut milk, oil, pandan extract, salt, sugar, baking powder and mix well.
3) Sieve the flour, and slowly pour into the mixture, mix well, and set aside.
4) Scoop the muffin mixture onto the muffin cups until 2/3 full.
5) Bake for 20 to 25 minutes or until a light brown crust appear or cracks out of the muffin top.

Notes : In most Asian countries such as Malaysia, Singapore, Thailand and Indonesia, Pandan leaves are often pounded or strained, and then blended with a little water to add flavor to sweet and savory recipes. This delicate flavor is crucial to Asians as vanilla is to Westerners.
To prevent your muffins from getting too hard, do not over-whip (mix) the mixture aand allow too much air in.

Other Sweet Notes :




Japanese Rice Cake (Mochi)







No Bake Coconut Macaroon







Classic Asian Cakes And Desserts

Japanese Rice Cake (Mochi)

Thanks to Kat for sharing her Ichigodaifuku Mochi recipe (Strawberry and Red Bean mochis). Yummy .. I'm sure I'd be in confection heaven too if I had a a chance to sink my sweet tooth into that ! The first time I read the mochi recipe, I did not realize that I actually had Mochiko at home. A little googling enlightened me that Mochiko is actually Japanese for glutinous rice flour and I was fortunate enough to have three bags of it originally intended for some Malaysian style glutinous rice balls. Woohoo ! I'm halfway to treating my taste buds to some sweet, chewy, wholesome goodness that I've been longing for a while.

I must confess that this is my first attempt at making Mochi. But from what I've read so far, it's a breezy no-bake recipe (similar to my no-bake coconut macaroon). And it is, a simple nuke and cook was all it took to get my mochi dough ready to rock and roll :) After that, it's just sheer delight portioning them out and dressing them up with an assortment of sweet fillings like chocolate, fruit jam, ice cream, or peanut butter. The verdict ? Some 30 pretty little bite-sized morsels edible eye candy that's to die for.

So there you have it, from simple shades of white, you can paint them with whatever flavors you crave, and that is my submission to Sugar High Friday, hosted by Tara at Seven Spoons. I generally prefer having my mochis cold. The perfect sweet indulgence for a hot summer day, and definitely a perfect ending to lunch or dinner :) So, how do you like your mochi ?

Mochi Recipe ( Japanese Rice Cake Recipe )

Mochi dough recipe :
Ingredients :
2 cups water
2 cups glutinous rice flour ( mochiko )
1 cup sugar
potato starch, or soy bean flour for dusting ( katakuriko, or kinako )
1 tbsp strawberry jam ( optional )
1/4 tsp pandan ( screwpine leaf ) extract ( optional )

Method :

1) Sieve glutinous rice flour in a big bowl ( to prevent clumps) and set aside.
2) Mix sifted glutinous rice flour, sugar and 2 cups water in a bowl. ( optional: add strawberry jam for pink mochi dough or pandan extract for green mochi dough)
3) Making mochi
Steaming method : pour flour mixture into an oiled pan. Place in steamer and steam on medium for 30-45 minutes.
Microwave method : pour flour mixture into an oiled microwavable pan. Microwave 10-15 minutes covered.
4) Dust some potato starch ( Katakuriko ) over a large flat-surfaced board. Knead dough until a smooth texture is achieved.
5) Shape dough into mini-logs and cut into bite-sized portions.
6) Fill or top dough with your favorite stuffing or topping.

Here's a list of the stuffings/toppings I used :
A) Strawberry Mochi - Frozen strawberry yoghurt ( wrapped in pink mochi dough )
B) Pandan Mochi
C) Chocolate Mochi - Heated chocolate fudge and toasted sesame seeds
D) Peanut Butter Mochi - Peanut butter ( mochi dough is flattened, filled with peanut butter, and rolled up )

Notes :
Glutinous Rice Flour ( Mochiko ), works well as a thickener in sauces and soups. Sauces thickened will not separate when frozen and thawed.
Potato Starch ( Kitakuriko ), prepared from cooked potatoes that are washed of all fibers until only the starch remains, and it is gluten-free.
Soy Bean Flour ( Kinako ), low in starch and high in protein, soy flour is made from ground soy beans and is used in baking breads and pastries.

Big Burger Ballyhoo 2007 : Tofu Burger

I'm not really a hamburger connoisseur, but I've suddenly developed an urge to sink my teeth into a big, juicy burger with all the works after watching "Pink Panther", particularly this scene. Could this be a conspiracy by the hamburger industry to transform us into hamburger - chomping - special - sauce - dripping - from - the - sides - of - our - mouths junkies ?!? Haha ... no I'm not crazy. You know how when you have a song stuck in repeat mode in your head? In my case, it was that scene as I was whipping up this recipe for the Big Burger Ballyhoo 2007. Even as I was grinding the ingredients for my entry, I swear I could hear the food processor yelling, "I WOULD LIKE A HAMBURGER !" with a french accent each time I hit the pulse button.

For this burger recipe, I'll be going the m00-friendly route with a healthy hand-crafted meatless Tofu Burger variation. Instead of regular tofu, I've chosen to use Chinese baked tofu. They have a firmer texture than regular tofu and are available in two varieties: plain white pressed tofu and seasoned brown five-spice tofu. I went with the latter. Its convenient and I can use the leftovers in a cucumber tofu salad or a snack later.

As for the buns, I cut a few slices of multi-grain bread into 3-1/2 inch rounds, pan-fried them lightly with a dash of olive oil and added a sprinkle of toasted sesame seeds. Yummy ... I'm definitely saving some to make canapes later :)

Back to the tofu burgers, I have decided to pan-fry them but by all means, go crazy with the barbeque. These tofu burgers are definitely grill-friendly. I browned a couple of these tofu patties to a golden perfection, and smothered over some pan-fried crunchy sweet sugar snap peas, sliced button mushrooms and fresh cut cucumbers. I don't know if there's a magic dressing for a tofu burger, but a spread of my Spicy Pesto Sauce mixed with honey dijon mustard and my taste buds are ready to do the Conga :)


Tofu Burger Recipe ( for 2 patties )

Ingredients :
4 blocks baked five-spice tofu squares, cut into 4 quarters
( each block is 2x2 inches and 1/2 an inch thick )
1 tbsp chopped green onions
1 tbsp minced ginger
1 tsp Worcestershire sauce
1 tbsp Sweet Chili Sauce ( I used a Thai brand : Mae Ploy )
2/3 cups dry breadcrumbs
1 egg
2 tsp sesame oil
black pepper, salt and sugar to taste

Method :
1) Blend all ingredients ( except breadcrumbs ) in a food processor until a smooth texture is formed.
2) Pour mixture into a large bowl. Add breadcrumbs and mix well.
3) Refrigerate for 15 minutes. Shape mixture into 2 patties. Freeze the tofu patties for 5 minutes.
4) Place patties on skillet or grill ( oiled ) and cook for 3 minutes on each side until browned.

Burger Buns :
4 slices of multi-grain bread, cut into 3-1/2 inch rounds, lightly pan-fried with a dash of olive oil with a sprinkle of toasted sesame seeds ( or use regular burger buns )

Burger Dressing :
Spicy Pesto Sauce
Honey Dijon Mustard
Paprika
Cayenne Pepper

Note : Regular firm tofu may be substituted if five-spice tofu is unavailable. An alternative to sweet chili sauce is Asian Teriyaki Glaze or Sauce. It will then be a Teriyaki Tofu Burger :)

My Top 5 Place To Eat in Southern California

I was having some store bought frozen dumplings for supper last night, and boy.. they were not luscious. My mind was wandering off again..those luscious dumplings Wandering Chopsticks had. That reminds me, she had tagged me a while back on Saving Our Favorites 2007 and there's Amy, with her Top 5 Favorite Place To Eat in Seattle, and not forgetting tigerfish in Sunnyvale, CA, with her Tasty Joys at Trader Joes ! In reality, I don't eat out much, but when I do, I am gamed for a great authentic cuisine of some theme, and sometimes I'm all in for an arsenal feast, like a buffet. So, here I am, my Top 5 Save My Favorite Place to Eat here in Southern California.

After watching "Finding Nemo", the first thing that comes to mind is sinking my chompers into some sweet, succulent, and juicy lobster tail. Yes, I admit it. I'm a seafood-aholic. Fortunately, California is abundant with Oriental "eat-till-you-drop" seafood/sushi buffet restaurants. So every once in a while I get to indulge in my guilty pleasures at Todai, Onami, or Sumo to name a few. One of the not-so-latest of such establishments to open its doors is the Hokkaido in Newport, Orange County. First of all, fans of quality sushi be warned, abandon all hope ye who enter here. But then again, a true sushi lover shouldn't go to a seafood/sushi buffet with raised expectations now should they. Since it is not a bona fide Japanese-owned restaurant as it's name may suggest, the price is not as steep either. For under $20, you get to feast on a greater selection of seafood than what it's pricier Japanese counterparts are offering. As with any buffet, remember rule number one. Only go when there's a lunch or dinner crowd as the bars are refilled more often with "fresher" food, most preferably on Saturday evenings. Okay, on to the spread. Here are some of the their offerings that IMHO sets them apart from the rest :

Baked Lobsters with Garlic Butter & parsley flakes - Like the soup Nazi, each patron is given a lobster pass that entitles you to 1/2 a lobster. It is as fresh as it gets. So, you do not see the constant bickering and tug-of-war standing in line wandering who's getting the better piece OR if the guy in front is sweeping everything on the buffet table.

Peking Roast Duck - Crispy on the outside, tender and juicy on the inside. Have your favorite pick, or let the server do it for you. They come with steamed double folded buns on the side with hoisin sauce with shredded green onions.

Korean BBQ Ribs & Salmon Grill - The grill table features all the BBQ items, and next to it stands the griller man that attends to your hibachi needs. Pick your ingredients, and let him do the work. I enjoyed their korean beef ribs, which was nicely seasoned with tumeric spice and ginger wine sauce, unlike in some chinese buffets with heavy hoisin sauce, with a barrel of salt taste in my mouth. The salmon grilled with the skin-on was great, crispy on the outside, moist and tender on the inside.

Tempuras - Pumpkin ones are good, along with the shrimps, lightly battered, not overly "hard" like in typical chinese buffets.

Sharks Fin Soup - Served with red vinegar on the side. I could tell they used immitation sharks fin with the other ingredients put in a regular hot-and-sour soup, nevertheless, this was quite alright. Perhaps they did have a few strips of the real sharks fin in there.

Steamed Boston Oysters In Black Bean Sauce - I am glad that they steamed them just to a perfection, unlike in West Coast Seafood Buffet, oysters like these are undercooked. I also had steamed whole Rex Sole Fish With Green Onions & Ginger Shreds, which by they way, I liked picking into the fish eggs and the fish was steamed just right.

Steamed Half-Shell Scallops - Succulent ! Also, try their braised sea cucumbers with lobster claws, which was great over some steamed white rice, very tasty and not heavily sauced.

Salt Pepper Shrimp - Not so great, if you were to compare them to Sumo's big, fat, crunchy shrimps. Next to the shrimps, I had some baked soft shell crabs stuffed with cheese and immitation crabs (surimis), better than Todai, I suppose.

Aside from that, they have 5 serving tables :
1 sushi bar - Sushi and basic sashimi selection.
1 meat bar - Peking duck, lobsters, grilled Polish sausage and smoked ham.
1 seafood bar - hot food, piles of snow crab legs, along with the generic rice, noodles and soups.
1 hibachi grill : build-your-plate with your selections of seafoods, meats and veges. Also serving BBQ pork ribs, pork chops, grill mackarel fish, salmon, and etc.
1 salad bar
1 fruit bar and dessert bar

** Hokkaido Seafood Buffet
Location & Hours : 4200 Scott Dr. Newport Beach, CA 92660 (949)851-5888 M-F : Lunch 11:30 a.m.-2:30 p.m., Dinner 5 p.m.-9 p.m. Sat & Sun : Dinner All Day

...and onto my 4 other favorite restaurants to eat in Southern California, with my favorite foods, I recommend :

** Wok And Noodle Restaurant
Theme : Shanghai Food

They truely live up to their name, all foods are cooked in heavy "wok hei" (Breath of Wok).

Fish With Kelp - Fried fish fillets wrapped with shredded seaweed.
Sweet & Sour Yellow Fish - Crispy whole fish with sweet, spicy sauce. (Also available in boneless fish fillet)
Shanghai Pork Spare Ribs - Lightly battered, fried pork spare ribs coated with a sweet maltose with a hint of chinese black vinegar.
Lion Head Meatballs - Ground pork meat balls wrap with salted egg yolks, lightly fried, and served with a light pork broth, served with a bed of sauted spinach.
Shanghai Fried Flat Noodle - Stir-fried homemade noodles, with shredded pork and napa cabbage.
Price : $
Location & Hours : 828 W.Valley Blvd., Alhambra, CA 91803 (626)588-2284, 11 am - 3 pm.

** Ding's Restaurant
Theme : Sichuan Food

Release your fiery spirit ! Your 100% commitment to an authentic Szechuan cuisine starts right here !

From the cold bar - Sichuan spicy pork ears and beef shank salad.

Pork Knuckle Casserole - Herbal soup with braised pork knuckle, bamboo shoots, lily flowers, boiled eggs and meatballs.

Boiled Fish Fillets - Chunks of fish fillets boiled in spicy chilli oil with cooked bean sprouts and fresh minced garlic.

Szechuan Spicy Fried Chicken - Diced chicken, lightly battered, fried and stir-fried with sichuan peppercorns, dried chilli peppers, ginger, garlic and green onions. (A must try)

Sichuan Style Cumin Lamb

Price : $
Location & Hours : 115-117 N.Lincoln Ave., Monterey Park, CA 91755 (626)288-2211, 7 am-10 pm.

** Little Malaysia Restaurant
Theme : Malaysian Food
My no-secret affair with Malaysian hawker food.

Hokkien Mee - Shrimp noodle &/ rice vermicelli soup, infused in light shrimp broth, served with pork ribs, shrimps, water spinach (kangkung), bean sprouts and eggs.
Curry Laksa - Spicy curry noodle &/ rice vermicelli soup, infused in light coconut broth, served with fried tofu pockets, shrimps, fish cake slice, bean sprouts, and mint leaves.
Ying Yang Noodles - Pan-fried rice vermicelli and rice noodles, infused in almost cooked eggs in gravy, served with fish cake slice, fish fillets, shredded pork, shrimps, and vegetables and topped with fried shallots.
Char Keow Teow - Stir-fried flat rice noodles with spicy chili soy sauce with chinese sausage, green chives, eggs, and shrimps.
Price : $
Location & Hours : 3944 Peck Road #8, El Monte, CA 91732 (626)401-3188, Close on Mondays.
For more reviews, go here.

** Lucille's Smokehouse Bar-B-Que Restaurant
Theme : BBQ & Southern Cuisine.
Soul food for the hungry Southern and BBQ souls. I am only here to feast like a King, nothing more. Stay away from my hickory smoke plate and please, leave the bib out !
Note : If you like , like I do, I prefer my sweet sticky mop sauce on the side, I enjoyed the hickory smoke taste on the meats. There's also several other choice of sauce available upon request.
BBQ Beef Ribs - Tender, big and meaty ribs, slow smoked with hickory wood, the best !!
Flame Roasted Artichoke (seasonal) - Split artichokes grilled with a lick of smoke, served with roasted garlic mayo.
Muddy Water Crab Cakes - Succulent crab cakes served with spicy remoulade sauce and a smoked jalapeno tartar sauce.
New Orleans Gumbo - Made with a dark roux savory broth, shrimps, smoked chicken and andouille sausage.

Pop's Beloved Fresh Pan Blackened Catfish - Lightly coated with cajun blackened seasonings, pan seared, and served with Creole mustard sauce.
Price : $$
Location & Hours : Lucilles BBQ

Despite business has not been going well for some of the above mom-and-pop store, truthfully speaking, for the price I paid, all my favorite 5 did offer the whole package = quality and authenticity !! I am here to vouch for them in getting better in my "Save Our Faves 2007". To others, please join me and share your favorite mom-and-pop store, restaurant, and/grocery market. Spread the love, and lets help keep your favorite place alive, shall we ? :)

On an unrelated note, I would like to wish my mom, and all the mothers out there..a wonderful Mother's Day (May 13) ! :)

Spaghetti Stir-fry With The Works ..

As much as I love Asian flair in rice and noodles, I occasionally enjoy preparing just a simple pasta meal at home. No chopping, no dicing, and no leftover herbs. This is my kind of comfort meal ! That, besides a simple custom request to Olive Garden got rejected when I ordered my Alfredo Pasta with Portobello Mushroom with a light wine sauce :P

On a meatball spaghetti night, I love using jarred spaghetti sauce, especially the four cheese kind. Whereas on lighter days, I cannot do without canned tomatoes with all my favorite herbs - Del Monte Organic Tomatoes With Basil, Oregano And Garlic. I usually don't use canned tomotoes in stir-fries. With that, I am determined to put my taste buds to the test. This pasta recipe is an easy, breezy one, makes your summer days less hectic, I promise !

Look .. I found these huge luscious looking beauties - Heirloom Grilla-bella mushrooms.

I love chunks of these loaded up in my spaghetti pasta dish. If you have never had them, you must ! As much as I love all Asian mushrooms, I enjoy grilla-bellas Portobello mushrooms in the summer - light earthy flavors. Portobello mushrooms are great on the grill, or stir-fried, and you can just toss them into your favorite burger or a salad afterwards.

As suggested by Ruth Daniel's Presto Pasta Night, any pasta recipe will do. Go crazy with your noodle dish - hot, cold, spicy, creamy, saucy, and more ..as for tonight, I will be featuring Spaghetti Noodles Stir-fried with Portobello Mushrooms, Tomatoes, Basil, Garlic and Beef Steak. Yes, it was delicious, and I hope you give my spaghetti noodles, with the works more than one go, bon apetit ! :)

Spaghetti Noodles Stir-fry With Portobello Mushrooms Recipe

Ingredients :
1 lb cooked spaghetti noodles ( I used Barilla )
14 oz Portobello mushrooms ( sliced )
2/3 can cubed tomatoes with oregano, basil and garlic
10 oz top sirloin beef
olive oil
onion powder
salt and pepper to taste
white wine ( chardonnay )
grated Romano and Parmesan cheese ( optional )

Method :
1) Marinate the beef with onion powder, salt, and pepper to taste. Set aside for 5 minutes.
2) Heat the wok or skillet to a smoky point, pan-fry OR grill the beef on high heat until both sides are browned and cook until two thirds done.
3) Slice the steak to about 3/4 of an inch thick, and set aside.
4) Heat the wok, toss in a generous amount of olive oil, pan-fry the sliced portobello mushrooms until fragrant, toss in the cooked spaghetti noodles. ( at room temperature or slightly chilled, so that it doesn't stick to the pan )
5) Continue stir-frying the spaghetti noodles for 1 minute, add the canned tomatoes, salt, pepper to taste, sliced beef steak, splash the white wine in, give it a quick toss and stir, cover, and simmer for another 2 minutes.
6) Dish up, and sprinkle grated romano and parmesan cheese, and ready to serve.

Pesto Chicken

More into some extra delicious finger licking good, chicken recipes..Pesto Chicken or simply, Basil Chicken !

I have got a little over half a bunch of wilted basil leaves and three wrinkly jalapenos, what do I do ? I am thinking homemade Pesto Sauce, my own version : basil leaves, jalapenos, garlic and another Weekend Herb Blogging at Kalyn's Kitchen ! Both greens complement each other, the light "fire up my taste buds" jalapeno chilli peppers balance out the sweet, fragrant basil leaves perfectly ! Too bad I don't have any pasta lying around, I guess six chicken drumsticks left over from making my sweet Honey Spicy Chicken will do.

In Malaysia, basil leafs are known as "kemangi" or "selaseh", the leaves are smaller and darker in color, and the stems and young ribbbony leaves are distinctly reddish-purple in color. They are used mainly in strong-flavored dishes like fish curries and chilli-flavored stir-fries like in shellfish or poultry dishes. In other parts of Asia, basil leaves are used to repel mosquitos with its strong odor. On a medicinal note, the basil leaves are claimed to aid in digestion, and leaf wine is regarded as a tonic and an aphrodisiac.. lol.

What makes the sauce so great is that you could simply diversify with your favorites : sun dried tomatoes, sweet soy sauce, sesame oil, and salsas. They simply add flavors to any quick stir-fry recipes, dips, leftover meats in a salad, or a Tex-Mex-Indian wrap like I did with with my Chayote Squash And Potato Stir-fry. For this basil-flavored chicken recipe, I have chosen to blend the Pesto sauce with ABC kicap manis ( ABC brand sweet thick soy sauce ). Chicken browned to a perfection with a touch of the caramalized sticky sweet soy sauce... yummy. You wouldn't think that these delicious looking drumsticks just came out from simple pan-searing and broiling, as opposed to a messy, not-so-easy-to-clean BBQ grill. Each bite of the finger licking good Pesto chicken drumsticks coupled with a crunch of chilled cold cucumber slice is undoubtedly perfect !

In the pot, now cooking my weekend herbalistic sweet dessert ( view at your own leisure ) :

Snow white fungus, gingko nuts, sweet red dates, coupled with dried longan fruit ( like the ones used for my watercress soup ), crystallised rock sugar and half a can of quail's eggs left ( from sticky rice with chestnuts, peanuts, and chicken ).

Pesto Sauce Recipe

Ingredients :
3 jalapenos ( deseeded )
1/2 a bunch basil leafs ( remove stalks, and use leaf parts only )
2 tsp chopped garlic
salt to taste
cooking oil

Method :
1) Put all the ingredients in the blender, blend until puree, paste-like form.

Pesto Chicken Recipe

Ingredients :
6 chicken drumsticks
2-3 tbsp Pesto Sauce
1-2 tbsp ABC Sweet Soy Sauce
salt, sugar and pepper to taste

Method :

1) Rub the chicken drumsticks with sweet soy sauce, salt and pepper to taste, pesto sauce, and refrigerate for 10 minutes. (Preferably overnight )

2) Heat the wok to a smoky point, quickly pan-fry the chicken drumsticks until browned on both sides, turn to medium heat, continue to flip the chicken to balance the browning ( if chicken gets bit dry sticking to pan, add cooking oil and/or more Pesto sauce and give it a quick-stir ), cover, and let broil at low heat for 10 minutes or until chicken is fully done.