Ayam Pong Teh with Mission Naan

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This mild-tasting dish would suit the palates of both the young and the old. The naan pieces are great for soaking up the gravy and dipping in some sambal. Ayam Pong Teh can be frozen and kept for up to two weeks.

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Ingredients

4 Mission Naan
180 ml cooking oil
300 g shallots, finely pounded
10 cloves garlic, finely pounded
150 g preserved soy bean paste (taucu)
1 kg chicken, cut into bite-sized piece10 dried Chinese mushrooms, soaked in water till soft and stemmed
1 litre water
3 large potatoes, quartered
2 tbsp light soy sauce
2 tsp thick soy sauce
65 g sugar

Sambal Belacan

100 g red chilies
50 g shrimp paste, fried with a little oil to fragrant the paste

Garnish

1 sprig coriander (cilantro)

Instructions

 

  1. Heat oil and fry shallots and garlic until fragrant. Add the preserved soy bean paste and sauté over low-medium heat until fragrant.
  2. Stir in the chicken and mushrooms. Stir-fry until well mixed. Add in water.
  3. Bring to boil and add potatoes. Season with light soy sauce, thick soy sauce and sugar. Lower the heat and simmer for 25 minutes until the potatoes and chicken are cooked.
  4. To make sambal belacan, blend together red chilies and shrimp paste until fine.
  5. Toast naans in a heated frying pan. Tear them up and serve with chicken pong teh and sambal belacan. Garnish with coriander.

Garlic, shallots and bean paste must be sautéed until fragrant before adding the rest of the ingredients.

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Ayam Pong Teh with Mission Naan

This mild-tasting dish would suit the palates of both the young and the old. The naan pieces are great for soaking up the gravy and dipping in some sambal. Ayam Pong Teh can be frozen and kept for up to two weeks.

 Preparation Time: Total time: Serves 5 Ingredients: 4 Mission Naan
180 ml cooking oil
300 g shallots, finely pounded
10 cloves garlic, finely pounded
150 g preserved soy bean paste (taucu)
1 kg chicken, cut into bite-sized piece10 dried Chinese mushrooms, soaked in water till soft and stemmed
1 litre water
3 large potatoes, quartered
2 tbsp light soy sauce
2 tsp thick soy sauce
65 g sugar Sambal Belacan 100 g red chilies
50 g shrimp paste, fried with a little oil to fragrant the paste Garnish 1 sprig coriander (cilantro) Instructions:

 

  1. Heat oil and fry shallots and garlic until fragrant. Add the preserved soy bean paste and sauté over low-medium heat until fragrant.
  2. Stir in the chicken and mushrooms. Stir-fry until well mixed. Add in water.
  3. Bring to boil and add potatoes. Season with light soy sauce, thick soy sauce and sugar. Lower the heat and simmer for 25 minutes until the potatoes and chicken are cooked.
  4. To make sambal belacan, blend together red chilies and shrimp paste until fine.
  5. Toast naans in a heated frying pan. Tear them up and serve with chicken pong teh and sambal belacan. Garnish with coriander.
/10 from 200 users.