Pong Teh the Baba Nyonya traditional Cuisine

Its significant in cultural aspect and the secret recipe

Introduction of the cuisine

Pong Teh or pontay is very closely related to the Baba Nyonya community. It is one of the many sought after cuisine in Melaka, Malaysia. Famous for it’s rich and unique blends unforgettable taste, not many aware of its significant cultural role in Baba Nyonya community.

Baba Nyonya community is very strict in observing the rites and ritual of ancestral worship. During the “Cheng Beng” or All Soul Days, this traditional dish is one of the must have dish presented to the ancestral. Without it, it is believed that the ancestral worship is not completed. Aside from its significant role in ancestral worship, this traditional dish is very commonly served on the tables of the Peranakan house.

Ingredients that you need to prepare

Pong Teh:Don's be fooled by its' appearance!

Below are the ingredients that you need for cooking this delicious Peranakan dish for your family.

Methods in preparing this cuisine

Once you know the ingredients and methods in preparing this authentic Baba Nyonya cuisine, it will be a piece of cake! Below I share with you the methods in preparing this home cooked dish.

1. Cut the meat into small pieces.
2. Peal and clean the potatoes. Then slice the potatoes into medium sized pieces (Just like cutting an orange).
3. Deep fry the sliced potatoes and put aside to remove the excessive oil.
4. Fry the garlic that you have prepared with 3-4 tablespoons of cooking oils for 2 minutes.
5. Add in the pounded red onions and continue frying.
6. Add in the Soy Bean Paste and fry quickly. (in very small fire)
7. Add in meat and stir all the ingredients together.
8. Add in potatoes and pour 1 tablespoon of black sauce.
9. Add salt and water to cover.
10. Simmer in slow fire. ( Turn often until meat and potatoes are tender)
?nbsp;* You could add some water if the gravy is not enough
11. Add some white sugar/sugar cane to taste.
12. Stir the ingredients and it’s ready to be served.

Special tips just for you

While frying the garlic, red onions and soy bean paste, it is very important to control the fire. This is to prevent these main ingredients from “Chau Ta” or burnt. Another trick to ensure the gravy fully seeped into the meat is to keep the cooked dish overnight in the fridge and warm it up again the next day. 

Aside from eating it with other dishes, it would be nice to eat this cuisine with plain white bread for breakfast.

I believe with a few more times of practice, you could be a master in preparing this traditional dish.

Have fun trying this Pong Teh cooking recipe at home.