Ayam Pongteh, literally translated to “fermented bean paste chicken,” is more than just its ingredients. It’s a heritage dish passed down through generations, a comforting staple in Peranakan cuisine, a unique blend of Chinese and Malay influences.
Texture & Spice
Ayam Pongteh consists of chicken boiled with potatoes, tauco and various other spices. It tastes savory, sweet and slightly spicy. Pongteh chicken is usually served with white rice or Hainanese rice. It can also be enjoyed with noodles or steamed buns. The tender chicken pieces, infused with the robust sauce, melt in your mouth. Diced potatoes add a delightful textural contrast, while the optional touch of chilies brings a subtle heat, like a gentle nudge to your taste buds.
The magic of Ayam Pongteh lies in its aromatic dance. As you open the pot, the heady fragrance of caramelized onions and garlic mingles with the earthy notes of fermented soybean paste (tauco). A hint of sweetness from palm sugar or gula Melaka peeks through, promising a delightful symphony of tastes.
A Recipe Steeped in Tradition
While variations exist, the essence of Ayam Pongteh remains constant. The quality of tauco plays a crucial role, its depth of flavor forming the base of the dish. Some families add their own secret touches, perhaps a splash of oyster sauce or a sprinkle of star anise, making it a cherished family heirloom.
Ayam Pongteh transcends the realm of mere sustenance. It’s a centerpiece at family gatherings, a dish that sparks conversations and evokes memories. Served with fluffy white rice or fragrant Hainanese rice, it’s a soul-satisfying experience.
Ayam Pongteh is an invitation to explore the rich tapestry of Malaysian cuisine. It’s a dish that promises comfort, evokes tradition and delights the senses. So if you visit Malaysia, you must include Ayam Pongteh on your list of foods that you must try.
Article curated by Mika Natalia
