Pongteh

Ingredients:
300g chicken, cut into bite sizes
300g belly pork, cut into 2cm slices
6 tablespoons cooking oil


Spice paste:
20 shallots, peeled
3 cloves garlic
1½ tablespoons bean paste or tau cheo
40g palm sugar
10 dried shitake mushrooms, quartered
800-1000ml water
2 potatoes, skinned and quartered
1 teaspoon dark soya sauce
2 teaspoons salt or to taste


Method:
1. Using an electric blender, finely blend the spice paste.

2. Heat oil, add spice paste and sauté till fragrant.

3. Add in bean paste and stir-fry until oil starts to separate.

4. Add in belly pork and sauté for 5 minutes.

5. Mix in mushrooms and water and bring to a boil.

6. Lower heat and simmer for 20 minutes before adding chicken. Continue simmering until chicken and pork are tender; adding in potatoes half way through. Add more water if necessary.

7. Season to taste with sugar and salt.

8. Turn off heat and serve with steamed white rice