Daddy came for a short (2 days) visit here in Lund, Sweden after his business trip in Copenhagen, Denmakr (30 minutes away from where I live). I decided to make some home cooked meal to welcome his arrival couple of days ago (since he's rather picky with his food, tak boleh tahan angmo food)...tsk...
So anyways I decided to make ponteh bak (this is a typical Nyonya recipe works fine with chicken too, tastier if the meat is fatty). I remember this was one of my favourite dish prepared by granny.. She knew, and everytime we went visiting her she would make this for me....
Ingredients:
Pork Belly (sliced)/ Chicken (wings/ thighs/drumstick, cut) - portion for 4
Potatoes, peeled, cut into 1x1" cube pieces
Shitake mushroom, 5-6 pieces (soaked in warm water for 2 hours/ until soft, cut in half/quarters)
1 tbsp minced garlic
3 tbsp minced red onion/ small onions
1.5 tbsp salty bean paste ('teochew')
1 tbsp soy sauce
2x thumb size palm sugar ('gula melaka')
2-3 small cups of water
few sheets of dried beancurd skin, soaked till soft (optional)
Instruction:
- Heat up wok with 3 tbsp of cooking oil. Stir in minced garlic and onion (minced as fine as possible to avoid chunky texture in gravy). Fry until fragrant/ changed colour, then add in meat and the bean paste. Stir well for a couple of minutes til meat changes colour. (high heat)
- Next, add in potatoes and mushrooms and stir well together to allow flavours absorbed into ingredients. Then add water, enough to submerge ingredients, and add soy sauce. Bring to a boil, add in palm sugar. (Allow to boil on high heat for about 10 minutes/ until 1/4 water evaporates).
- Then lower heat, Cover wok/pot with a lid and let it simmer for over 1 hour. You want the potatoes to be soft but not mushy.
- Serve with a plate of warm rice, drenched with gravy.
Prep + cook time : ~1.5-2 hours
Difficulty level : Moderate
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