Published May 23, 2011 Updated Nov 03, 2024 Think tender chicken, chunky potatoes, and a sauce that’s an amazing combo of fermented soybean paste and spices. It’s not just food; it’s a taste of the cultural mash-up that is truly Malaysian. Much like cincaluk omelet (telur dadar cincaluk) and onde onde, Ayam Pongteh is a favorite Malaccan Baba-Nyonya dish that’s been enjoyed for generations and keeps the Peranakan food traditions alive. This Nyonya chicken and potato stew isn’t just tasty; it’s also a symbol of family and culture. Families pass down their own versions of the recipe, making it special and unique. When it’s cooking, the yummy smell fills the house and brings everyone together. Whether it’s for celebrations or everyday dinners, ayam pongteh makes mealtime special, bringing people closer and creating happy memories.
Potato – it’s best to use waxy potatoes like red potatoes or new potatoes as they hold their shape well during cooking and don’t turn mushy. Chicken – use whole chicken and cut into pieces, or you may use chicken leg quarters for tender chicken meat. Shallots and garlic – shallots and garlic are commonly used in Ayam Pongteh to add depth of flavor and aroma to the dish. They are typically sautéed until fragrant before adding other ingredients, contributing to the rich and savory taste of the stew. Palm sugar – palm sugar, also known as gula Melaka or gula Jawa, is a key ingredient in Ayam Pongteh. It adds a subtle sweetness and depth of flavor to the dish, balancing out the savory and umami notes. Taucheo – Taucheo is sometimes labeled as fermented soybean paste or soybean sauce. It is a fundamental ingredient in Ayam Pongteh. It adds a rich, savory flavor and depth to the dish.
See the recipe card for full information on ingredients.
Shallots and garlic. Take your time to sauté and caramelize the shallots and garlic in oil until they turn golden brown. This step enhances the sweetness and aroma of the dish. Taucheo. Opt for a high-quality brand for optimal results. A good quality brand should not be overly salty and the fermented soy beans should have a beautiful golden and light brown color. Avoid brands that is dark brown in color. Potatoes. New potatoes or red potatoes will hold better than Russets, peeled and cut into large pieces. You may use Yukon Gold for slightly creamier texture.
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