Deep fry potato wedges or rounds till lightly browned and set aside. Can omit this step altogether actually. Stir fry some chopped garlic and soy bean paste in some oil till fragrant. Put in the chicken pieces and fry till browned. Next add in the potatoes and enough water. Don't add too much water as the cooking process will draw out liquid from the chicken pieces. Add in salt and a little sugar to taste. Cover and simmer until chicken and potatoes are tender. Best served with plain rice.
Technorati Tags: malaysian food + poultry + potato
Hmm...haven't tried with soya bean paste before. Thanks for the recipe!
ReplyDeleteoh yes, this's definitely our family's favourite dish and believe it or not, my mom juz cooked it yesterday for our dinneR! *slurppppppppppp :p
ReplyDeleteYeah, we also cook this minus the soy bean paste. I think my mother does not like any additional salt in her dishes hence she omits it.
ReplyDeletePabloPabla & boo_licious, my mom had always used soy bean paste, usually we omit salt as soy bean paste is salty enough. so salt amount is adjusted accordingly and only needed when necessary. if you noticed, my recipe does not call for the usage of any sauces ie soy sauce nor oyster sauce, only soy bean paste, hence this dish tasted more like ayam pong teh.
ReplyDelete*high 5* meiyen
Mmm...
ReplyDeleteLooks yummy!
:)
What does "Pong Teh" mean though?
beats me J, must ask the nyonya. wait...
ReplyDeletelanatir, what's pong teh??
jackson, i've written down the ingredients and process here but you'll hv to guesstimate the amount though.
ReplyDeletebabe, this really brings back fond memories of mummy's food! yummm...
ReplyDeletebut a lil different la, your version is with soya bean paste while my mum's version is with dark soy sauce and oyster sauce.. :)
hmmm looks like i'll need to cook this version one day, sc.
ReplyDelete