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Many readers asked me for my Ayam Pongteh recipe, or Nyonya chicken and potato stew. Believe it or not, before this post, I have never had ayam pongteh, even though I grew up with my late grandmother, who was a true blue Penang Nyonya.
Much like the Cincaluk Omelet (telur dadar cincaluk) recipe that I shared, Ayam Pongteh is a Malacca (Melaka) Nyonya dish. Made with chicken, potato and flavored with taucheo (fermented soy bean sauce) and gula Melaka (palm sugar), ayam pongteh is a homey and wonderful dish…
I adapted this ayam pongteh recipe from my friend House of Annie, except that I reduced the amount of dark soy sauce because dark soy sauce is mostly used for coloring purposes instead of flavor. Try it out, I am sure you will love this.
(Click Page 2 for Ayam Pongteh Recipe)
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I grew up eating this! My grandma used to cook this a lot, she used starchy potatoes so the gravy would become really thick, so good with rice!
Oooh yes, I love the starchy sauce when the potatoes break down. :)
Bee, thanks for the mention! We really enjoy making and eating this dish – so easy to prepare, so tasty too. Can never make enough :-d
Thanks for your ayam pongteh recipe, I have made it twice since!
This recipe works well with pork hock or prime ribs as well. Mine has a bit of ginger in it. And a bit of sambal belacan to go with the dish and rice. Delicious.
Pork hock or prime ribs, great idea. :)
This recipe gives me a warm fuzzy feeling. Very homey :) Instead of palm sugar, I may use rock sugar instead.
Yes, you can use rock sugar. :)
omg i love pongteh! my mom will cook it with pork instead of chicken, but i love the potatoes so so much ;) kinda miss eating it since i’m studying far from home now :(
I just cooked this dish today for dinner, and it was delicious!!! My hubby loved it, and finished up the whole lot.Can i use pork instead of chicken?
Yes.
My ancestors were true blue Melaka Peranakans.
Bak Pongteh is MOST authentic. You’ll love it. Ayam pongteh was only introduced in the later years. Agree with me, all Peranakans?
I searched the net over but is still not able to find a receipe for Nonya jelly which is golden in colour and has a bouncy, crunchy texture. It is usually set in animal-shaped moulds and served in thin slices (in some traditional Peranakan homes during Chinese New Year) as the jelly tends to be very sweet. Regretted not learning from my mother-in-law when she was alive!
I love this Ayam Pongteh. My Chinese Malaysian friend introduced it to me but she mixed pork and chicken and it was so good.
Looks good and delicious. I would love to give this dish a try and see it for myself. ♥
Strangely, for decades my mom prepares babi ponteh with mushroom and taucheo sauce but never with potatoes. Is babi ponteh with potatoes the Melaka version? I would love to try one day. Even when we dine out at peranakan restaurants in Singapore, they never add potatoes in the dish. But it’s true, peranakan food is best at home.
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ayam pongteh(improve version) – I used Indonesian ABC sweet sauce and kikoman soy sauce and a squeeze of lime and it bring out the taste of ayam to the next level… try it…