Sunday, October 20, 2013

Ayam (Chicken) Pongteh

Chicken is, I am certain will forever be a taboo for my other half-half, who actually think that fish is a better healthy alternative. Beats me though why. Can I say anything? I better not stir up our marriage sentiment. Not worth anyway arguing or trying to change the philosophy of the man you are married, all for the sake of food. Nevertheless, as a true soul mate, I believe I am, I admit I do cook for his food happiness. So, chicken comes into the picture when he is travelling or for occasions (Ayam Masak Masam Manis, Chicken Vindaloo, Indian Chicken Stew & Chicken Curry Potato). Occasion is no longer about entertain friends at home. That long gone with the wind because I have no energy to stand on my feet all day long, let's not forget about cleaning up after entertaining. I guess, when age catches up, we want to keep our life simplest possible, mind you, entertaining friends is not. Having said that, every now and then, I do pack food for my friends, only close friends, not the backstabbers. Tell again, you don't know who is the back stabber or not.  

Two weeks back, I made this Ayam pongteh for the first time ever. For a good friend. Ayam pongteh is a popular Eurasian/Nyonya dish (Mutton Devil Curry, Nyonya Curry Laksa, Nasi Lemak Prawn, Ikan Asam Pedas, Dried Prawn Paste, Ikan Masin Nenas, Sambal Petai Ikan Bilis, Asam Laksa Lemak, Nasi Goreng Belacan & Sambal Tempeh). Taucheo or the fermented soy beans is the star ingredient for pongteh. Salty but once cooked alongside chicken and the rest of the ingredients, its layers of delicious textures for this traditional pongteh-style (Indian Fish Curry & Curried Mutton Bone Marrow Curry).

400g chicken - cut into bite sizes
2 potatoes - cut into chunks
2 tbsp taucheo 
4 red chillies - cut into 3-4 pieces
1 1/2 tbsp black/white vinegar
1 inch ginger - sliced
5 garlic - chopped
5 shallots - chopped
1 inch palm sugar
4 tbsp oil
Spring onion for garnishing
Salt for taste (taste before adding because as said, taucheo is salty)
Sauté ginger, garlic and shallots in heated oil.
Add taucheo and stir in.
Add potatoes and chicken. 
Stir and pour enough water for gravy and to cook potatoes and chicken. 
Add chillies and season with vinegar, palm sugar and salt. 
Stir for a couple of minutes.
Off the heat and combine in spring onion. 
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  1. Hi Nava, your ayam ponteh look so inviting and mouthwatering. Yes, beside ayam tempra, this is another exotic nyonya dish. Nice click.

    Have a wonderful weekend.

  2. Wow what a tempting chicken curry... mouthwatering

  3. It's so interesting to read about a new ingredient (taucheo) in this dish. Looks absolutely delicious! Fermented soya beans are usually made into chutney in our region but it's an acquired taste. Would love to try out taucheo some day...

  4. Lovely presentation Nava and curry looks so yum..

  5. Wow! Love the flavours in this chicken dish...just the way I Iike it. I can imagine how great this will taste. Looks gorgeous!

  6. Hi Nava , your ayam pongteh looks flavorsome ! At first glance , I thought it was something made with curry :D

  7. The chicken looks very tempting and delicious...

  8. Eventhough i am a veg This looks so inviting .Very simple and elegant dish.

  9. This is new to me and looks so yum

  10. Wow, mouthwatering. I have nominated you for versatile blogger award.

  11. Looking at your chicken makes me want to try my hand at this.. I don't think taucheo is something we can get here.. Is there a way we can make the paste from soy beans at home.. I'm sure it will make the dish more flavourful :-)

  12. Nilu - I think the paste can be made at home but over here we buy it. Its basically fermenting the beans with salt and kept for a long time.

  13. Sounds like a great dish to try :-)

  14. tempting clicks...btw hw r u dear...

  15. Looks so inviting and flavorful chicken dear Nava :)

  16. looks so flavorful and delicious.........the clicks are tempting as well

  17. You just inspired me what to make for dinner tonight delicious


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