The mixture of exotic ingredients like cinnamon stick, star anise, palm sugar and fermented bean paste makes this dish simply amazing!
This recipe was given to my mom by one of my aunts from Malacca. It is a typical 'peranakan' dish. The taste is really delectable. especially the gravy! The combinations of the ingredients work well to enhance the flavour of this wonderful dish. It is salty but sweet at the same time. Trust me, it is not a weird combination at all. I have to admit that this dish tastes even better overnight even though I do not like to consume overnight food. The potatoes taste so good when infused with the fermented bean paste and palm sugar. Originally, this dish is cooked with pork and potatoes without the extra herbs like cloves, star anise or dried bean curds. I personally love the herbs combination as it makes the dish exceptionally flavourful. As I have mentioned, the gravy of this dish is really delicious. When tofu puffs are added to it, they soaked up the gravy. You can imagine the gravy flooding your mouth as you sink your teeth into them! This dish is best served with white rice and some freshly cut chillies in soy sauce or sambal belacan.
- 250 grams chicken meat
- 1 potatoes
- 5 garlic cloves
- 1 shallots
- dried bean curds
- 1 cinnamon sticks
- 1 star anise
- 2 tablespoons palm sugar (gula melaka)
- 2 tablespoons fermented soybean paste (taucu)
- 1 tablespoons soy sauce
- 1 tablespoons dark soy sauce
- 200 milliliters water
- tofu puffs
Steps to Prepare
- Mince garlic and shallots.
- Cut potatoes into bite pieces.
- Heat pan with oil to cook garlic and shallots at medium heat until fragrant.
- Add fermented bean paste, soy sauce and dark soy sauce.
- Mix well and add chicken meat.
- Add water. Allow dish to cook at high heat until it boils.
- Add potatoes, fried bean curds and palm sugar.
- Once dish boils, reduce heat to low. Simmer for at least 30 minutes.
- Serve hot with white rice.