Recipe: Ayam Pongteh

Ayam Pongteh

100 gms Toor dhal (the larger, flatter dhal)
4 cloves garlic, chopped
8 small onions, chopped
4 large dried shitake mushrooms, cut into ½ and soaked in water
1 large potato, cut into 6-8 pcs
½ chicken, cut into 2-inch pcs, marinated in some pepper
6 – 10 tbsp of oil
3 – 4 tbsp of dark soya sauce
8 tsp of sugar
1 tsp of salt
600 ml – 1 litre of water
Red chili, cut like a flower

Rempah / Paste Mix

1. Boil the dhal in some water until it fluffs and expands, approx 30 mins, then strain and cool.
2. In a food processor, add the cooled dhal, onion and garlic and blend into a fine paste. Add a few tablespoons of water if the mixture is too dry for the blender. Keep aside once done.

Recipe proper

1. Heat the oil in a medium sized pot, and pan fry the potatoes till lightly browned and half cooked. Remove from heat.
2. Use the leftover oil to stir fry the previously prepared paste mix, until it turns a darker brown. Stir constantly and add a few more tablespoons of oil if too dry and the mixture keeps sticking to the pan.
3. Once browned, add the water, mushrooms, chicken and dark soya sauce and stir thoroughly.
4. When the chicken is almost cooked, add the potatoes, sugar and salt.
5. Simmer for 20 mins with the lid on and adjust taste and consistency by adding more sugar, salt and water according to your preference. When satisfied, turn off heat and garnish with the red chili.
   
   Serves 6