Peranakan Home-Style · Braised Chicken Stew
Ayam Pongteh
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The stew leans on taucheo, a salty fermented soybean paste borrowed straight from Chinese pantries, simmered low and slow in a distinctly Malay style until the two traditions are impossible to pull apart.
Chicken (or pork) is braised with potatoes, shallots, and fermented soybean paste (taucheo) until the sauce turns thick, dark, and faintly sweet, often finished with a touch of palm sugar. Melaka's Peranakan kitchens and market stalls ladle it over rice as an everyday comfort dish.
Why it's made this way: It's a foundational Nyonya (Peranakan) dish, born from Melaka's Chinese-Malay intermarried community folding a Chinese fermented condiment into a slow-cooked Malay-style stew.
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