This recipe was given to my mom by one of my aunts from Malacca. It is a typical Peranakan dish. 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.
Braised Chicken with Fermented Bean Paste is also known as: Pong Teh Chicken
Mince garlic and shallots. Then, heat pan with oil to saute garlic and shallots over medium heat until fragrant.
Add fermented bean paste, soy sauce and dark soy sauce. Mix well and add chicken meat. Then, add enough water to cover the chicken meat. Allow dish to cook over high heat until it boils.
Cut potatoes into bite pieces. Add the potatoes, fried bean curds, cinnamon stick, star anise and palm sugar into the pan. Stir from time to time. Once dish boils, reduce heat to low. Simmer for at least 30 minutes until gravy thickens. Serve hot with white rice.