Grandma’s Ayam Pongteh

There are so many versions of Pongteh be it chicken or pork. This is how my grandmother does it and it is one of our staples during Chinese New Year. Enjoy! INGREDIENTS 1/2 Chicken250gm pork shoulder (optional) 100gm red onion80gm garlic3 potatoes (cubed)1/2 turnip (sliced) – optional500ml water1 tbsp sugar2 tsp salt3 tbsp Dark Soy…

Ayam Tempera

Ayam Tempera (Recipe from Grandma Jenny Ong) INGREDIENTS 1 Chicken cut into pieces. 1 Yellow large onion 1 Chili (slice – optional) 1 tbs Black sauce 1 tsp Rice vinegar (alternative lime juice) 1 tsp Sugar 1/2 cup WaterMETHOD 1. Add oil in hot frying pan. 2. Add yellow onion and fry till soft. Add…

Asam Fish(Ikan Masak Asam)

BLENDED INGREDIENTS 6 Red Chilies (Add 6 to 8 birds eye chili for extra spicy) 1 tbsp Baba’s chili powder (alternative: 5 chili kering soaked and remove seeds. Leave seeds if you want the extra spice) 1 tsp tumeric powder (alternative: 1 inch of tumeric) 2 cm belacan (1 1/2pcs) 2 cm Galangal (Lengkuas) 2 Lemongrass…

Nyonya Kaya

Kaya or better known as coconut jam is one of our Asian staples. There are many versions of kaya but here is one which was passed down to me by my mother. INGREDIENTS – Makes 8 tubs of 200gm 1 Kg          Sugar 650 gm    Coconut Milk 10              Eggs 5 pcs         Pandan leaves METHOD – Using…