Oh my gosh! This looks deadly.

Hi Buds & Jennifer,


Chef Wan's recipe can be found in this link http://www.asianfoodchannel.com/bestwan/viewrecipe.php?id=20. Love his cooking style as we are peranakans who simply cannot live without chilli. Haha, am now \"training\" my 6 year old to eat chilli! :rahrah:


I would prefer to use chicken thighs as they get softer while stewing as compared to the breast meat. No need to use kampung chicken, it will be a waste to the chicken as the sauce is rich and would cover the delicate taste of the chicken. Ordinary chicken would do fine!

Jennifer:

http://nyonyafood.rasamalaysia.com/ayam-pongteh-nyonya-chicken-and-potato-stew/2/


anyone has cooked something similar to this Ayam Pongteh?

1/4 cup oil = ? ml or tbsp
1/4 cup taucheo = ? ml or tbsp
3 cups water = ? ml

Many thanks for the advice.

Hi Jennifer,

I've tried out this recipe before and it's really yummy. Kids and hubby loved it. The measurements are standard. 1 cup = 250ml, 1 tbsp = 15 ml. This is a very friendly chicken stew.

I personally prefer Chef Wan's version as he adds more \"liao\" into it, like star anise and cloves. He also added some chilli padi for that extra \"kick\".

Hope this helps!

Hi everyone,


Chances upon this thread while surfing for lunch ideas. The fish is known as leather jacket or ‘teck Kia’ if you buy from the wet market. It’s a very nice fish with very little bones, or rather, the flesh detaches itself very cleanly off the bones.

Used to have problem with my tau cheo. Learnt from my Neighbour that the spoon must always be clean and dry when scooping it out. Tau cheo can normally keep for quite a while due to its high salt content.

Cheers

Hi everyone,


I'm a SAHM with two boys, one 6 and the other 2. Would love to share and know more parents who are in this forum as well. Thank you for welcoming me into this great group of forummers. Cheerios