Chicken Pongteh Set
1 hour 15 minutes
1 Serving
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.
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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
827 kcal
Carbohydrate
107.1 g
Fat
22.5 g
Protein
49 g
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
695 kcal
Carbohydrate
89.3 g
Fat
18.8 g
Protein
42 g
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
573 kcal
Carbohydrate
75 g
Fat
14.9 g
Protein
34.7 g
Chicken Pongteh
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
- Heat oil, saute onion and garlic paste until fragrant.
- Add fermented bean paste, dark soy sauce, palm sugar and water. Stir well.
- Add chicken and potatoes, bring to a boil then cover.
- Lower heat and simmer until potatoes are tender.
- Season with AJI-NO-MOTO® and AJI-SHIO®.
Stir-Fried Long Beans with Dries Shrimp Paste
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
- Heat oil, stir-fry onion and garlic until fragrant.
- Add dried shrimps, chili paste, dried shrimp paste and 2 tbsp water.
- When mixture boils, add long beans, remaining water and Rasa Sifu™.
- Cover and cook until the long beans are tender.
Peppery Tofu Soup
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
- Heat oil, saute onion and garlic until fragrant.
- Add water, dried shrimp paste and TUMIX®.
- Bring to the boil then add tofu and celery. Cook until soup boils again.
- Turn off heat, add AJI-SHIO® and spring onions.
Chicken Pongteh
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
- Heat oil, saute onion and garlic paste until fragrant.
- Add fermented bean paste, dark soy sauce, palm sugar and water. Stir well.
- Add chicken and potatoes, bring to a boil then cover.
- Lower heat and simmer until potatoes are tender.
- Season with AJI-NO-MOTO® and AJI-SHIO®.
Stir-Fried Long Beans with Dries Shrimp Paste
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
- Heat oil, stir-fry onion and garlic until fragrant.
- Add dried shrimps, chili paste, dried shrimp paste and 2 tbsp water.
- When mixture boils, add long beans, remaining water and Rasa Sifu™.
- Cover and cook until the long beans are tender.
Peppery Tofu Soup
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
- Heat oil, saute onion and garlic until fragrant.
- Add water, dried shrimp paste and TUMIX®.
- Bring to the boil then add tofu and celery. Cook until soup boils again.
- Turn off heat, add AJI-SHIO® and spring onions.
Chicken Pongteh
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
- Heat oil, saute onion and garlic paste until fragrant.
- Add fermented bean paste, dark soy sauce, palm sugar and water. Stir well.
- Add chicken and potatoes, bring to a boil then cover.
- Lower heat and simmer until potatoes are tender.
- Season with AJI-NO-MOTO® and AJI-SHIO®.
Stir-Fried Long Beans with Dries Shrimp Paste
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
- Heat oil, stir-fry onion and garlic until fragrant.
- Add dried shrimps, chili paste, dried shrimp paste and 2 tbsp water.
- When mixture boils, add long beans, remaining water and Rasa Sifu™.
- Cover and cook until the long beans are tender.
Peppery Tofu Soup
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
- Heat oil, saute onion and garlic until fragrant.
- Add water, dried shrimp paste and TUMIX®.
- Bring to the boil then add tofu and celery. Cook until soup boils again.
- Turn off heat, add AJI-SHIO® and spring onions.
Product Used for the Recipe
AJI-NO-MOTO® Recipes
AJI-SHIO® Flavoured Black Pepper Recipes
Rasa Sifu® Recipes
TUMIX® Chicken Stock Recipes
TUMIX® Anchovy Stock Recipes