In this issue, Moorings’ Head Chef, shares one of his favorite recipes.
2 chicken legs – a bunch of lemongrass –ginger – small leek – a few cloves of garlic – Anato oil – Curry powder – Maggi seasoning – Vegetables – two cups of rice.
Mix the lemongrass, ginger, leeks, garlic and Annato oil with 2 tbsp of water in a blender and puree until smooth, set aside.
Debone the chicken legs then season with salt and pepper. Pour the pureed ingredients over the chicken and let it marinate for at least an hour.
Put some oil in a fry pan and when hot, sear the chicken legs skin side down first until the skin is crispy then turn and cook the other side for a few minutes. Put the chicken in an oven proof dish and roast in the oven for 25 minutes at 180 degrees.
Steam vegetables of your choice, such as carrot, broccoli, cauliflower and green beans in a steamer for about five minutes.
Serve the baked chicken on a plate, pour some of the sauce on top and accompany with steamed vegetable and jasmine rice.
Moorings Restaurant and Bar
Under new ownership and management, Moorings has undergone extensive renovations and complete refurbishing with a new, fresher look. A great place for breakfast, lunch or dinner, offering international fusion cuisine with a very well priced menu. Try the ‘Bacon and eggs’ breakfast for 850vt, full tapas menu with choices from 650vt to 900vt or the ‘Thai Curry Prawns’, ‘Rib-eye steak and Wild Mushrooms’ and other dinner mains under 2000vt. The daily lunch special is great value at 1,200vt, including juice or ice tea, and offers six choices, changing weekly, with options such as ‘Tarragon Chicken’, ‘Crispy Pork Belly’ or ‘Vietnamese Salad’. Enjoy the amazing sunsets and happy hour from 5pm to 7pm every day with Tusker for 300vt and cocktails under 1000vt. Pool table, darts, movie nights on the big screen and more.