Recipe for "Pongteh"

 

"Pongteh"



“Pongteh” recipe

“Pongteh” dish is an unique cuisine originated from the Baba and Nyonya heritage in Malacca. It is a kind of meat (chicken or pork) stew, cooked with “taucu” (mince bean paste). It is an easy dish to cook. My prefer meat is pork. “Pongteh” taste better when you refrigerate it overnight and warm it up the next day.

Ingredients

1 kg pork (cut in pieces)
8 shallots (pounded)
4 cloves garlic (pounded)
2 tbsp of  “taucu”
1 tsp white or brown sugar
4 potatoes (cut)
2 tbsp of shallot oil (refer recipe) or vegetable oil
½ litre of water
half tsp dark caramel sauce

"taucu'
 

Procedure

Prepare a pot of water. Bring it to boil. Boil the pork for one minute.
Sift it and set it aside. I do this step is because I find pork being sold here has a gamey smell.

Heat up wok. Add oil. Using small flame fire, saute both the pounded shallots and garlic to slightly brownish (Do not burn it), add in “taucu” and saute it until fragrant. Put in pork, stir fry for a minute. Add water. With high heat, bring it to boil. Once the gravy start to boil, adjust it to the lowest heat to simmer the pork. When it is half cooked, add the potatoes. Cook till pork becomes tender and potatoes become soft.

Lastly, add sugar and dark caramel sauce. Taste it. You may add more sugar or some soy sauce as to your taste.