Malaysian Food Recipes: Malay Food? Nyonya Cuisine: Ayam Pongteh Nyonya Chicken Stew Recipe



hey guys Richard Blaine here thanks for stopping by babies and Cooking Channel tonight I really appreciate it tonight I'm going to make some work Malaysian cuisine actually I'm going to make an offshoot of Malaysian cuisine called Nagoya cuisine and I have to write this down because it's very interesting one of my viewers a girl named Marshall Lim from Malaysia asked me to make some nyaya cuisine no you a is a subset of Malaysian culture and what it is is that the nine oil people are found along the straits of Malaysia where it used to be a major shipping lane for the spice trade I find that very interesting okay this spice trade was between India and China and it was the shortest route by sea okay all right so what happened was the Chinese settled into this particular portion of Malaysia and took on Malaysian Brides and became nyaya there's also another name for Nagoya that name is Parata can't or Bhama okay and it's a subset of Malaysians within the country of Malaysia okay there are technically Indian Nagoya Steaua but supposedly according to Marsha not much is known about them their first layer of cuisine is essentially a mesh with a mishmash of Malaysian samples Curry's coconuts coconut milk and Lamech and Chinese styles of braising and stewing and soos and in addition to all the richness of the blending of the two cultures okay then they oh you people are technically at the brink of destruction because their foods are so rich and fatty that now you people are going to the heart specialists to figure out what's going on okay they exist throughout small pockets in Penang Malaysia and Singapore and their recipes will vary obviously region to region just like anything else it could say you could say that somebody will cook a dish in the Singaporean style and someone cook a dish in a pen angus style well tonight I'm going to cook a dish called a young punk a ok a young punk a it is a rather simple dish it is an idea chicken and potato stew okay every culture makes chicken and potato stew and the Italians the Americans the English but this is going to be nyaya style okay a very small subset of the Malaysian culture so I want you to stick around let's get going as with usual with YouTube more than 15 minutes I'll see you on the other side okay first things first into some peanut oil I'm going to load and shallots some garlic and some ginger now ginger is not standard in this recipe okay ginger is not standard in this particular recipe and that's because I'm interpreting the recipe my way but what we have here is ginger garlic and shallot okay and I'm going to say this and pull it lightly brown and translucent and then we're gonna move on in the next step okay the onion garlic the shallots actually garlic and ginger our slip thing I'm going to add a little bit of salt little get a black pepper flavor layer always got to consider the flavor layer okay there we go okay I'm gonna saute this for another two or three minutes get them translucent let me brown and we're gonna move on okay the shallots the ginger and the garlic have sweated down it nicely now I'm going to add some fermented soybean paste now there is a particular time used in this recipe I can barely pronounce it touch you out for the palate my accents aren't that good but in this recipe I'm gonna use Korean soy bean paste bulbs when Agyei because it's nice and pungent and sticky and flavorful and will work just fine in this recipe you could use the Malaysian soybean paste you could use Chinese Meisel Japanese measles but in this particular instance I'm going to use Korean when James because I think when gaming has become Laila out of all the bees open so I'm going to cook this for a minute or two and then we're gonna move on to the next step okay I'll cook the soy bean paste with the challenge garlic and ginger for about three minutes and in goes the chicken okay there's about three three and a half pounds of chicken here this is boneless chicken leg of youth that I get at the grocery store this isn't sighs okay this is boneless leg meat and I love it okay I get it at the local Mexican supermarket they use for certain recipes and I just absolutely love it so I'm gonna mix it in here and get this cooking for a couple of minutes and then we're gonna move on to the next step oh God to get the smell fantastic in here oh my god okay I've been cooking this chicken out for about five minutes okay and now what I'm gonna do is I'm gonna pour in some chicken stock about a cup about a cutter loosen this up in your body there we go oh yeah really nice really nice get that stuck in there at the bottom thank you it was funny the smell is so delicious in here it's ridiculous now I'm gonna bring this up to a boil actually I'm gonna add a little bit more about two cups not two cups okay when you bring to a boil let's basically at a boil right now I just want to turn the chicken oh this smells so good it's crazy okay I want to turn the chicken there you go get this to a boil and it's basically out of oil right now and then I'm gonna reduce it to a simmer and I'm gonna let this go for about five minutes before we move on to the next step okay it's been about five minutes and the chicken is simmering in this lovely stew okay now what I'm gonna do is add some sugar usually it would be palm sugar or brown sugar but in this case I'm going to use about two tablespoons of molasses in place of the palm sugar or the brown sugar I'm going to use the molasses okay this is gonna help darken the student and add a layer of sweetness delicious just delicious just mix that in there okay and then I'm going to add about 1/2 a cup of regular soy sauce and a half a cup of sweet soy okay and I'm gonna bring this up I'm gonna bring this up to a boil and then I'm going to reduce it to a simmer okay so right now flame on lame-o's turn on the chicken oh my god oh my god it smells so good in here there we go turn some of that chicken I'm gonna get this to a boil and then to a simmer and then we're gonna move on to the next step okay so I've brought the chicken to a boil and now I'm gonna reduce to a simmer and I'm gonna add something that is not characteristic of this recipe but it's something that I think will add some wonderful aroma and flavor and that is to start a nice okay cuts off just to to we'll make this wok smell just absolutely fabulous okay so I'm gonna bring this up to a boil I'm gonna add some more chicken stock just enough to cover the dish okay there we go there we go all right there we go I use an organic chicken stock paste then I get in the health food store okay it's just enough to cover the chicken the recipe actually calls for water but I thought man come on you're doing chicken forget the water use the chicken stock so I'm gonna bring this up to a boil and then I'm gonna reduce it to a simmer so hang on tight okay so I've got the chicken back up to a boil I added the allspice and I'm also gonna add about a teaspoon of Chinese five-spice remember like I said nyaaa people are Chinese that settled in Malaysia so I'm just going to add a little bit of the Chinese flavor to the nyaya cuisine and oh my god it smells so delicious and here it's ridiculous all right so I've got the chicken to a boil and I'm gonna reduce to a simmer for about one to one-and-a-half hours and I'm gonna add some potato in there eventually because this is a young on tape chicken and potato stew lovely lovely flavors lovely lovely lovely aromas okay so I'm gonna bring that to a simmer in a little while I'm gonna add some potato and I'm gonna add some mushroom and I'll see you in a little bit all right chickens been simmering for about 30 to 45 minutes in about 45 minutes it's nice and tender and right now I'm gonna add my potatoes okay now most recipes call for the potatoes to be peeled but I happen to like the skin on the potatoes I eat so I'm leaving the skin for this recipe you can use Yukon Gold or red and I'm leaving the skin and then on top of the potato I'm adding some straw mushrooms now some people use shiitake mushrooms and I like shitake mushrooms but I felt like using straw mushrooms for this okay so I'm gonna mix this in really well I'm gonna bring it to a boil and then I'm gonna bring it to a simmer and I'm gonna cook these potatoes in here for at least 45 minutes until they're nice and firm and tender but I definitely want to mix them in oh yeah this smells so good with allspice Oh God all right I'll be back in about 30 minutes all right there it is a yummy home tape okay chicken and potatoes too I'm gonna plate this right now and then I'm gonna have my dinner so hold on tight there it is guys a young Pompey chicken and potatoes to Malaysian style nyaya style and I have people chicken potato and mushroom okay I hope you make this recipe I know you love it and I'll see on the next video take care okay guys thanks for stopping by music Cooking Channel tonight I want to thank you for stopping by and checking out my onion Comte okay now you're cooking and it's best okay I know you can make this recipe it's an easy recipe and I hope you make it and I want to thank you for stopping by and I'll see you on the next video take care you

29 thoughts on “Malaysian Food Recipes: Malay Food? Nyonya Cuisine: Ayam Pongteh Nyonya Chicken Stew Recipe

  1. 😣RICHARD …..I WILL LIKE TO INFORM YOU THAT YOUR PRONUNCIATION OF NYONYA IS WRONG.
    THE CORRECT PRONUNCIATION IS …. " KNOW NI–YAH " !!!!!!! THE LAST TWO SYLLABLE IS PRONOUNCED QUICKLY AS ONE SYLLABLE. THE SYLLABLE " NI " SHOULD NOT BE TOO EMPHASIED…SHOULD BE A SILENT SYLLABLE ..!!!!!
    SO " NI–YAH" SHOULD SOUND LIKE " NIYAH ' !!!!! THE RIGHT PRONUNCIATION SHOULD BE " KNOW–NIYAH .
    MY MUM WAS A STRAITS BORN PERANAKAN LADY OR NONYA LADY.
    THE DISH YOU COOKED IS VERY POPULAR IN HOMES OF PERANAKAN FAMILIES.
    PERANAKAN IS PRONOUNCED AS PER — RA– NA — KAN,,,,….MEANING STRAITS BORN FAMILIES ORIGINATED
    FROM LOCAL CHINESE MEN MARRYING LOCAL CHINESE WOMEN WHOSE CHINESE FAMILIES HAD ADOPTED AND ADAPTED TO THEIR OWN BRAND OF UNIQUE FOOD CULTURE AND TRADITIONS ORIGINATING MORE THAN 300 HUNDREDS YEARS AGO !!!! . A BALANCE FOOD CUISINE CULTURE BLENDING OF TWO OLD EXISTING CULTURES PREDOMINATELY THE MALAY AND CHINESE CULTURE IN MALAYSIA AND SINGAPORE
    BECAUSE OF CULTURAL FUSION AMONGST THE RACES…..NOT NECESSARY TRU MARRIAGE …..MALAY AND CHINESE RECIPES BLENDED TOGETHER WITH EACH OTHER….. GIVING BIRTH TO A NEW BLEND OF CULTURE FUSION FOOD CALLED PER–RA—NA–KAN OR NYONYA FOOD CUISINE!!!!!

    THE LOCAL CHINESE MEN MARRIED LOCAL CHINESE WOMEN ARE CALLED PERANAKAN FAMILIES BECAUSE THEIR FOREFATHERS ALREADY ADOPTED THIS FOOD CULTURE AND TRADITIONS THAT WAS SO UNIQUE IN TASTE AND REFINEMENT OF LIFESTYLE IN MALAYSIA AND SINGAPORE.
    THEY DID NOT EMBRACE ISLAMIC RELIGION !!!!!
    THEY ARE. NOT MUSLIMS AT ALL !!!!
    ! MANY PERANAKAN FAMILIES ARE CHRISTIANS OR FROM BUDDHIST BACKGROUND BUT THEY SPOKE PARTIAL MALAY LANGUAGE WITH CHINESE DIALECTS AT HOME !!!!
    THAT WAS HOW UNIQUE THIS PERANAKAN CULTURE IS !!!!!!

    THIS NONYA OR PERANAKAN FOOD CUISINE IS TOTALLY DIFFERENT FROM MALAY OR CHINESE OR EVEN INDONESIAN FOOD CULTURE !!!! IT IS TOTALLY A UNIQUE FOOD EVOLUTION THAT EMERGED FROM INTERMARRIAGE OF PEOPLE AND CULTURES HUNDREDS YEARS AGO .
    PERANAKAN FAMILIES WEAR THEIR CLOTHING. TOTALLY DIFFERENT FROM HOW A MALAY OR CHINESE PERSON WORE THEIR CLOTHES . ESPECIALLY THE PERANAKAN WOMEN ADORNED THEIR CLOTHING IN JEWELLERY REFINEMENT AND STUNNING DISPLAY OF EMBROIDERY ON THEIR TWO PIECES SUIT .
    IT IS CALLED SARONG KEBAYA …..CONSIST OF A TOP ELEGANT BLOUSE SEWN WITH INTRICATE EMBROIDERIES TEAM UP WITH GOLD BUCKLE BELT OVER A SARONG . A SARONG IS LIKE A TIGHT LONG MAXI SKIRT WITH BEAUTIFUL IMPRINTS OF INTRICATE PATTERNS WHICH WE CALLED BATIK SARONG .
    THUS….GIVING A PERANAKAN WOMAN A VERY ALLURING AND ELEGANT LOOK !!!!

    SINGAPORE AIRLINE WITH ITS FLIGHT STEWARDESSES WEAR SARONG KEBAYA….WHICH ORIGINATED FROM THIS UNIQUE PERANAKAN CULTURE !!!!!!!!!!

  2. Malaysian Food Recipes: Malay Food? Nyonya Cuisine: Ayam Pongteh Nyonya Chicken Stew Recipe. This is a delicious chicken stew from the Nyonya region of Malaysia and I know if you make this you will just LOVE it as much as I do! One of my favorite chicken stews EVER! Please subscribe to my channel for more delicious food videos and knife sharpening tutorials here at: https://www.youtube.com/user/MrEZCooking Thank You!

  3. So sorry Richard I enjoy u site but just one this it's pronounced :Nyonya (known nya). Sorry again it was tickling me ears! Thanks again for sharing!

  4. The proper pronunciation of 'nyonya' can be found here: http://www.howjsay.com/index.php?word=nyonya&submit=Submit

    Other than that, it looks great! 

  5. Thank you my friend! I really appreciate all the help I can get with my dialects and accents! Cheers!

  6. Hi Mirella! I am uploading a new video right now! I would not want to leave you in the dark! Well, only if I am there with you 🙂

  7. Richard …..where are you …how are youuuuu where is my cooking episode Mr Easy Cooking hihihihhihi xxxxxxxx

  8. Thanks dude! I gotta fill it to the brim to make sure there is enough to go around you know whut I mean? Cheers dude!

  9. Thank you Ricardo! I appreciated you finding and watching my video! I am off to check out some of your recipes! They look delicious! Cheers!

  10. I don't think it would be much of a problem at all to add those ingredients! Let me know if you do it and how it came out! Thanks for watching! Cheers!

  11. "Ah crap, this guy is just going to cook asian island foods."
    "Ah crap, I love asian island foods!"

    I like the wok. Looks well seasoned.

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