Pongteh Paste (Nyonya Potatoes and Chicken Stew)

RM 9.00
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A classic Peranakan dish. This hearty and flavourful stew is one of the most significant dishes in every Peranakan household. Chicken pieces paired with potatoes and dried shittake mushrooms simmered in a rich fermented soybean paste sauce that is made fragrant with tons of shallots and garlic.

To make it vegan friendly, just swap the chicken with tofu puffs or dried bean curd for an equally delicious dish!

To Add

  • 1kg Chicken - chopped into bite-sized pieces
  • 3 Medium-sized Potatoes - cubed
  • 4 Dried Shiittake Mushrooms (optional) - soaked and halved
  • 800ml Water

Vegan-friendly Version:
Swap the chicken with tofu puffs or dried bean curd, maybe even vegetarian chicken.

Cooking Instructions

Amount: 200g pastes
Cooking Time: 15-20 minutes
Serves: 6-8 servings

Step 1:
Stir fry Agak Agak Nyonya Pongteh Paste with chicken/tofu puffs/dried bean curd, potatoes, and mushrooms for 5 minutes or till fragrant.

Step 2:
Add 800ml water, let it simmer for 15 minutes on medium heat, or until chicken are cooked and the potatoes are soft. Add salt/sugar to taste. 

Step 3:
Be Nyonya-fied!

How to Eat

Rice : Best served with rice and a dollop of Sambal Belacan, or some freshly cut chillies in soy sauce. You'd be salivating at every single spoonful of rice.

Bread : If you feel like eating it the non-traditional way, you can have this with bread. Cut up some bird's eye chilli, sprinkle it into a bowl of Agak Agak Nyonya Pongteh, and just celup (dip) your bread away!

Shelf Life

Non-refrigerated : 6 months

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