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!
- 500g Chicken - chopped into bite-sized pieces
- 2Medium-sized Potatoes - cubed
- 2Dried Shiittake Mushrooms (optional) - soaked and halved
- 300ml Water
Swap the chicken with tofu puffs or dried bean curd, maybe even vegetarian chicken.
Amount: 100g pastes
Cooking Time: 15-20 minutes
Serves: 4 servings
Stir fry Agak Agak Nyonya Pongteh Paste with chicken/tofu puffs/dried bean curd, potatoes, and mushrooms for 5 minutes or till fragrant.
Add 300ml 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.
This dish tastes even better if you let it sit for a couple of hours or overnight in the fridge.
You want the potatoes and chicken to absorb all the goodness of it!
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!
Garlic, Onions, Soy Bean Paste, Palm Oil, Light Soy Sauce, Dark Soy Sauce, Sugar
Non-refrigerated : 1 year
Refrigerate after opening