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Like all Nonya recipes, almost every family has their own version of Babi Pongteh. Some have it more salty, more watery, less tangy, less sweet… I like it with a stew-like consistency with a nice tangy caramelised sweetness, poured over steaming white rice. Pretty much heaven
Lots of people love this version of Oxtail Stew. It’s a recipe that I’ve used countless times, with some slight variations here and there. Usually influenced by my mood, memory and what’s available. But it’s 95% accurate I admit, I DO have a terrible habit of “eyeballing” (estimating) my recipes. The origins of this recipe comes from my mother (and by default, my maternal grandmother), I guess. But truthfully, 50% of it is a variant from my favourite cousin, Maddy. Who, by the way, is the one that really taught me how to cook! The rest, I improvised.
‘Tis once again a training night… coming home exhausted after a gruelling 3 hour session… craving hot food and a hot shower. I was reminded of this dish, which I’ve been wanting to try out, when I was rummaging in…
It was a rather lazy Sunday (if you ignore the fact we spent about 3-4 hours at Kallang River, waiting around for our Dragonboat Time Trials). We headed home late afternoon after time trials were over and lazed around for…
After a neutral but slightly disappointing day, I was inspired on the drive home to start a food blog. After all, why not? I love to write and I love playing around with recipes. Plus my friends often want to know the recipes of whatever I conjure up. So here goes….
This is a dish that I came across in a Portuguese restaurant in Macau a few months ago when Andre(aka. my #1 Food Guinea Pig) and I were there for the World Dragonboat Championships. Andre said it was very similar to the chicken stews they have back home in Brazil.
I love stews and soups. It’s my type of comfort food – Warm, mushy and can be ladled all into one bowl and eaten with a spoon.
I’ve also been on an ongoing quest to figure out some authentic Brazilian cooking (which doesn’t involve BBQ-ing an animal *sic*) so that my Brazilian boy gets some familiar comfort food here… this was something I was curious to try out once back.
After crawling the Net for some recipe ideas, this is what I did.
I used a pressure cooker as I didn’t have a deep covered casserole for the oven (will try it that way the next time)
Frango Na Pucara (Portuguese Chicken Stew)
- 2 whole Chicken thighs
- Half a small cabbage
- 2 Russet Burbank Potatoes cut length-ways into 8 each
- 1 whole large tomato diced
- 2 medium purple(bombay) onions – sliced length-ways into 8 parts
- 150g of diced bacon (or prosciutto/parma ham)
- 3 Bay Leaves
- 1 teaspoon of dried rosemary
- Half a cup of whiskey (it’s preferable to use white wine or fruit brandy)
- 1 cup of chicken stock (or enough to cover)
For the marinade (blended together in a bowl):
- 1 whole bulb of garlic finely chopped
- A stick of melted butter
- 2 tablespoon of fine-grained mustard
- Some ground black pepper
- 1 tablespoon of Teriyaki Soy Sauce (can be substituted with light soy sauce or sea salt)
Coat the chicken with the marinade and let it sit for at least 20mins.
- Heat the pan and add some olive oil.
- Saute the onions and bacon until the onions are translucent and bacon browned.
- Add the chicken (reserving some of the marinade in the bowl) and brown the chicken on all sides.
- Add the stock (mixed with the rest of the marinade), potatoes and tomato and bring to a simmer for about 5mins.
- Add the cabbage, bay leaves and the whiskey/cognac/wine.
- Cover the pressure cooker and cook on high for 45mins. (Probably 90mins on a normal stove top)
I’d think it can be done in a slow cooker too… I would guess 6 hours. Just dump in and walk away… go shopping, go work…. but I’d put the onions at the bottom, potatoes and cabbage at the side.
The verdict from Andre: Outstanding! On par with his Mom’s cooking (as “she’s a pro”)… High praise indeed from a true blue Brazilian Boy! (and all Brazilian boys are Momma’s boys )