A Nyonya braise of chicken and potato with fermented soybean paste, shallots, garlic and gula melaka — salty, sweet and dark.
What makes it ayam pongteh
Taucu, fermented soybean paste, as the base.
Plenty of shallot and garlic, pounded and fried.
Gula melaka and dark soy for sweetness and colour.
Potatoes braised in the sauce.
Where it comes from
One of the best-known dishes of Melaka's Peranakan kitchens. Its base is taucu, fermented soybean paste, cooked with pounded shallots and garlic and sweetened with gula melaka, so it tastes plainly of both halves of Nyonya cooking.
The pork version, babi pongteh, is common in Nyonya homes; the chicken version suits halal kitchens and is often the one on restaurant menus.