Chicken Pongteh Set

Nyonya Cooking Style Chicken Pongteh Recipe
Nyonya Cooking Style Chicken Pongteh Recipe
Nyonya Cooking Style Chicken Pongteh Recipe
1 hour 15 minutes
recipe-cook-time
1 Serving
Description
Recipe Description

Chicken Pongteh is a delicious and appetising dish that will tantalise your taste buds with its rich flavour. This classic dish originates from the Peranakan community in Malaysia, known for its unique blend of Chinese and Malay culinary traditions.

This Chicken Pongteh recipe consists of several Nyonya dishes that provide unique taste and of course complete energy to do daily activities such as Chicken Pongteh, Stir-Fried Long Beans with Dried Shrimp Paste and Peppery Tofu Soup.

Please Select an Option
Intensity
Low
Moderate
High
Method
Set Meal
  • Brown rice
    • 80 g Brown rice
  • Chicken Pongteh
  • Stir-Fried Long Beans with Dries Shrimp Paste
  • Peppery Tofu Soup
  • Dairy product
    • 1 cup Low fat yogurt
  • Fruit
    • 1 Green apple with skin

Nutrition Value in 1 Serving

Calories
Calories
827 kcal
Carbohydrate
Carbohydrate
107.1 g
Fat
Fat
22.5 g
Protein
Protein
49 g
Method
Set Meal
  • Brown rice
    • 65 g Brown rice
  • Chicken Pongteh
  • Stir-Fried Long Beans with Dries Shrimp Paste
  • Peppery Tofu Soup
  • Dairy product
    • 1/2 cup Low fat yogurt
  • Fruit
    • 1/2 Green apple with skin

Nutrition Value in 1 Serving

Calories
Calories
695 kcal
Carbohydrate
Carbohydrate
89.3 g
Fat
Fat
18.8 g
Protein
Protein
42 g
Method
Set Meal
  • Brown rice
    • 50 g Brown rice
  • Chicken Pongteh
  • Stir-Fried Long Beans with Dries Shrimp Paste
  • Peppery Tofu Soup
  • Dairy product
    • 1/2 cup Low fat yogurt
  • Fruit
    • 1/2 Green apple with skin

Nutrition Value in 1 Serving

Calories
Calories
573 kcal
Carbohydrate
Carbohydrate
75 g
Fat
Fat
14.9 g
Protein
Protein
34.7 g
Chicken Pongteh
Ingredients
Ingredients
1 ½ tsp Oil
1 tsp Onion paste
1/2 tsp Garlic paste
1 tbsp Fermented bean paste (taucu)
1/2 tsp Dark soy sauce
1 tsp Palm sugar, chopped
130 g Chicken breast, cubed
120 g Potato, cubed
1-1 ½ cups `Water
1/2 tsp AJI-NO-MOTO® Umami Seasoning
3/4 tsp AJI-SHIO® Flavoured Black Pepper
Method
Method
  1. Heat oil, saute onion and garlic paste until fragrant.
  2. Add fermented bean paste, dark soy sauce, palm sugar and water. Stir well.
  3. Add chicken and potatoes, bring to a boil then cover.
  4. Lower heat and simmer until potatoes are tender.
  5. Season with AJI-NO-MOTO® and AJI-SHIO®.
Stir-Fried Long Beans with Dries Shrimp Paste
Ingredients
Ingredients
1 tsp Oil
1 tsp Minced onion
1/2 tsp Minced garlic
2 tsp Dried shrimps, soaked in hot water and pounded
1 tsp Chili paste
1/4 tsp Dried shrimp paste
80 g Long beans, cut 2 cm
5-6 tbsp Water
3/4 tsp Rasa Sifu™
Method
Method
  1. Heat oil, stir-fry onion and garlic until fragrant.
  2. Add dried shrimps, chili paste, dried shrimp paste and 2 tbsp water.
  3. When mixture boils, add long beans, remaining water and Rasa Sifu™.
  4. Cover and cook until the long beans are tender.
Peppery Tofu Soup
Ingredients
Ingredients
1/2 tsp Oil
1 tsp Onion paste
1/2 tsp Garlic paste
250 ml Water
1/4 tsp Dried shrimp paste
1/2 tsp TUMIX® Anchovy Stock
80 g Firm tofu, cut into 9 pieces
35g Celery, cut 1cm
1/4 tsp AJI-SHIO® Flavoured Black Pepper
1 stalk Spring onion, finely chopped
Method
Method
  1. Heat oil, saute onion and garlic until fragrant.
  2. Add water, dried shrimp paste and TUMIX®.
  3. Bring to the boil then add tofu and celery. Cook until soup boils again.
  4. Turn off heat, add AJI-SHIO® and spring onions.
Chicken Pongteh
Ingredients
Ingredients
1 tsp Oil
1 tsp Onion paste
1/2 tsp Garlic paste
1 tbsp Fermented bean paste (taucu)
1/2 tsp Dark soy sauce
1 tsp Palm sugar, chopped
100 g Chicken breast, cubed
120 g Potato, cubed
1-1 ½ cups `Water
1/2 tsp AJI-NO-MOTO® Umami Seasoning
1/2 tsp AJI-SHIO® Flavoured Black Pepper
Method
Method
  1. Heat oil, saute onion and garlic paste until fragrant.
  2. Add fermented bean paste, dark soy sauce, palm sugar and water. Stir well.
  3. Add chicken and potatoes, bring to a boil then cover.
  4. Lower heat and simmer until potatoes are tender.
  5. Season with AJI-NO-MOTO® and AJI-SHIO®.
Stir-Fried Long Beans with Dries Shrimp Paste
Ingredients
Ingredients
1 tsp Oil
1 tsp Minced onion
1/2 tsp Minced garlic
2 tsp Dried shrimps, soaked in hot water and pounded
1 tsp Chili paste
1/4 tsp Dried shrimp paste
80 g Long beans, cut 2 cm
5-6 tbsp Water
3/4 tsp Rasa Sifu™
Method
Method
  1. Heat oil, stir-fry onion and garlic until fragrant.
  2. Add dried shrimps, chili paste, dried shrimp paste and 2 tbsp water.
  3. When mixture boils, add long beans, remaining water and Rasa Sifu™.
  4. Cover and cook until the long beans are tender.
Peppery Tofu Soup
Ingredients
Ingredients
1/2 tsp Oil
1 tsp Onion paste
1/2 tsp Garlic paste
250 ml Water
1/4 tsp Dried shrimp paste
1/2 tsp TUMIX® Anchovy Stock
80 g Firm tofu, cut into 9 pieces
35 g Celery, cut 1cm
1/4 tsp AJI-SHIO® Flavoured Black Pepper
1 stalk Spring onion, finely chopped
Method
Method
  1. Heat oil, saute onion and garlic until fragrant.
  2. Add water, dried shrimp paste and TUMIX®.
  3. Bring to the boil then add tofu and celery. Cook until soup boils again.
  4. Turn off heat, add AJI-SHIO® and spring onions.
Chicken Pongteh
Ingredients
Ingredients
1 tsp Oil
1 tsp Onion paste
1/2 tsp Garlic paste
1 tbsp Fermented bean paste (taucu)
1/2 tsp Dark soy sauce
1 tsp Palm sugar, chopped
80 g Chicken breast, cubed
60 g Potato, cubed
1-1 ½ cups `Water
1/2 tsp AJI-NO-MOTO® Umami Seasoning
1/2 tsp AJI-SHIO® Flavoured Black Pepper
Method
Method
  1. Heat oil, saute onion and garlic paste until fragrant.
  2. Add fermented bean paste, dark soy sauce, palm sugar and water. Stir well.
  3. Add chicken and potatoes, bring to a boil then cover.
  4. Lower heat and simmer until potatoes are tender.
  5. Season with AJI-NO-MOTO® and AJI-SHIO®.
Stir-Fried Long Beans with Dries Shrimp Paste
Ingredients
Ingredients
1/2 tsp Oil
1 tsp Minced onion
1/2 tsp Minced garlic
2 tsp Dried shrimps, soaked in hot water and pounded
1 tsp Chili paste
1/4 tsp Dried shrimp paste
60 g Long beans, cut 2 cm
5-6 tbsp Water
1/2 tsp Rasa Sifu™
Method
Method
  1. Heat oil, stir-fry onion and garlic until fragrant.
  2. Add dried shrimps, chili paste, dried shrimp paste and 2 tbsp water.
  3. When mixture boils, add long beans, remaining water and Rasa Sifu™.
  4. Cover and cook until the long beans are tender.
Peppery Tofu Soup
Ingredients
Ingredients
1/2 tsp Oil
1 tsp Onion paste
1/2 tsp Garlic paste
250 ml Water
1/4 tsp Dried shrimp paste
1/2 tsp TUMIX® Anchovy Stock
40 g Firm tofu, cut into 9 pieces
35g Celery, cut 1cm
1/4 tsp AJI-SHIO® Flavoured Black Pepper
1 stalk Spring onion, finely chopped
Method
Method
  1. Heat oil, saute onion and garlic until fragrant.
  2. Add water, dried shrimp paste and TUMIX®.
  3. Bring to the boil then add tofu and celery. Cook until soup boils again.
  4. Turn off heat, add AJI-SHIO® and spring onions.
Product Used
Product Used for the Recipe
AJI-NO-MOTO® Recipes
AJI-NO-MOTO® Recipes
AJI-SHIO® Flavoured Black Pepper Recipes
AJI-SHIO® Flavoured Black Pepper Recipes
Rasa Sifu® Recipes
Rasa Sifu® Recipes
TUMIX® Chicken Stock Recipes
TUMIX® Chicken Stock Recipes
TUMIX® Anchovy Stock Recipes
TUMIX® Anchovy Stock Recipes
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