We had a belated CNY gathering with our usual group of Ipoh friends at Overseas Restaurant @ Jalan Imbi yesterday as we could not find the right timing to have one during CNY. As usual, we chatted about everything under the sun but guess what the hottest topic was? College and university for our kids!
It wasn’t too long ago when we were all holding our little babies and all we talked about back then was everything about our babies. That was 16 years ago and I can still remember vividly when our friend had her first baby and she and her hubby brought their baby out in a baby carrier when the baby was just a month old. I even remember where we had our dinner that night. Now, we are talking about finding for the right college and university for our eldest. And whether we should all do a colonoscopy together and ask the doctor for a group discount! 🤩 🤔
Ok, back to foodie talk!
The next few homecooked dishes posts that you’ll see will be my last few as the mil will be back from Hong Kong today! So glad that I can pass the spatula back to her 😆 though the kids mentioned that they will miss my cooking. They miss grandma’s cooking too. There are some dishes that I can never seem to cook just like hers. She cooks the tastiest fried rice, fried noodles and fried fish. Till today, I can still not pan fry a fish nicely. She puts in a lot of effort, time and perfection into each and every of her dish while for me, I always find short cuts and rush off the cooking for all of my dishes before school and tuition runs in the evening.
I have not cooked Chicken Pongteh for almost a year and that’s how long the mil had not gone overseas. I almost forgot about this dish until I stumbled upon it while I was watching some cooking channels on You Tube. I used to cook this dish with the wok and it’s a pretty simple and straightforward dish. You can use any part of the chicken but for best results, use drumsticks.
With a pressure cooker, it is even easier to cook this dish. First, the oil does not splatter out onto the kitchen counter top when the chicken is being seared in the pressure cooker, unlike the conventional wok. Second, when the chicken is being seared, I can do other stuff like prep other dishes or wash the dirty dishes. Third, the meat of the chicken is tender and juicy. Lastly, it is easy to wash the pressure cooker pot, which is light and does not stick.
You can find tons of recipe on this dish from the internet. I like to go to You Tube as it’s always easier to remember the steps if you watch a video of the cooking.
You just need basic ingredients like tau cheong / taucu (fermented soy beans), dark soy sauce, light soy sauce, Gula Melaka (palm sugar), potato, mushrooms, carrots, garlic and shallots. For me, I used organic miso, organic dark soy sauce, organic shoyu, organic Javanese coconut sugar and palm sugar syrup.
Total time needed on the pressure cooker is around 10-15 minutes for searing the drumsticks and another 10 minutes for cooking under pressure.
Juicy seared chicken drumsticks with a quick braise, smothered in the most incredible Gula Melaka and miso / taucu sauce that go really well rice or noodles, this is a brilliant back pocket recipe for busy week nights!
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