Sarang Cookery: Nyonya/Peranakan Ayam (Chicken) Dishes

Sarang Cookery offers mainly cuisines from the Nyonya/Peranakan, Malay and Indian cultures: “Nonya or Peranakan is a cuisine which evolved from the coming together of Chinese (mostly Hokkien) and Malay cuisine cultures. Sometimes, it reflects foreign cultural influences like Portuguese, Dutch and English as well, those being the colonial masters of earlier years. It is also called “Straits Cuisine” as most of the areas where Nonya culture evolved from were port cities like Melaka, Penang and Singapore.” These are various Ayam (chicken) dishes at Sarang Cookery that are MYR11.5 (w/ rice + vegetables) when ordered as a single serving: – I love Pong Teh Chicken and its hard to find around here now. “Pong teh chicken is a typical Peranakan dish which uses fermented bean paste as its core ingredient. It is braised together with potatoes over low heat in a combination of soy sauce and palm sugar gravy until tender.” – Extremely tasty Ayam Sioh (chicken with tamarind and coriander) – as you can really taste the tamarind in the sauce/gravy: “In this recipe, using the tau-chu or soy bean paste is obviously from Chinese cuisine. But what other ingredient marks it out as Nonya? Tamarind paste and ketumbar. Ketumbar is basically a Malay term for Coriander powder. Technically one should call it serbuk ketumbar, but typically the term alone speaks for itself. Tau chu+ ketumbar + tamarind, and the coming together of this Chinese and Malay paste and spice in this recipe reflects it’s inter-cultural roots.” – AyamKapitan with the story behind the dish: “According to Malaysian history, legend has it a Chinese chef of a ship owned by the British was eager to learn how to cook the local cuisine. One day, he saw a Malay woman preparing a stewed chicken dish in the kitchen permeated with the unfamiliar, exotic flavor. He asked the woman if she is willing to share her recipe, whom she obliged. The woman told him that it is a chicken curry dish and graciously show him the method of cooking. Upon returning to his kitchen, he realized that it could be too spicy for the British captain and the crew members. He improvised the recipe by drastically reduced the spiciness and enhanced with some Chinese ingredients. His toned-down version of the curry received raved reviews from the captain and his guests. When the captain asks him what the name of this dish is, he was caught off guarded and was just by murmuring “Ayam Kapitan,” which means captain’s chicken in Malay. The name has since stuck with this dish among the locals until today.” According to: – Ayam Sambal (chicken in shrimp paste) and yes, its a little SPICY 🙂 ADDRESS:
8, Jalan Galloway, Bukit Bintang, 50150 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur
Hours: Daily from 10:30AM to 8PM

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