Sharon Mah’s creations for Eat List Star Challenge 2: Modern Asian Dish that Best Represents Yourself

Eat List Star

Dish title: Cheekchillipadi's Thosai Pongteh
Dish title: Cheekchillipadi's Thosai Pongteh
28 Apr 2016

Dish title: Cheekchillipadi's Thosai Pongteh

Thosai for all the local snacks I used to "sneak eat" with my dad. Ayam Pongteh for all the lovingly home cooked meals my mum never failed to serve for dinner every day growing up. Marrying the two gives the best experience!

Crispy on the outside, grainy soft on the inside, piping hot Rava thosai, speckled with shreds of carrots, cumin and curry leaves, wrapped around a salty-sweet fermented soy bean and shallot-based stew of succulent chicken morsels, soft Chinese mushrooms, crunchy bamboo shoots, with a surprise chilli and ginger kick at the end.

Recipe

Serves 2

Ingredients
500g boneless chicken thigh cut into bit-size
5 Chinese mushrooms softened in water and sliced
100g bamboo shoots sliced (soak in lime water to get rid of smell)
1.5 tsb tau cheo
1 tsb light soy sauce
1 tsb dark soy sauce
2 cloves
1 star anise
1cm ginger finely sliced
1.5 cup of water
3 tsb oil
1 red chilli
1 green chilli
1 tsb sugar
1 tsp white pepper
1 tsb coriander leaves chopped

Paste:
15 shallots
7 cloves garlic
Rava thosai flour mix
Water

Steps:
• Blend paste ingredients and fry in oil till golden brown.
• Add in chicken, tau cheo, mushrooms, bamboo shoots, mushrooms, soy sauces, cloves and star anise, ginger and water and bring to boil
• Stir in chillies, sugar and white pepper.
• Reduce heat and simmer until chicken is tender.
• Add water to rava thosai flour mix slowly until desired consistency
• Heat oil in skillet.
• Add ladle of thosai batter into skillet and spread to cover base of skillet. Flip over after about 3 min and cook for another 3 min or until desired doneness.
• Heap chicken stew on to the thosai, sprinkle chopped coriander and roll up thosai to bite immediately.

 

Dish title: Cheekchillipadi's Thosai Pongteh
Dish title: Cheekchillipadi's Thosai Pongteh
28 Apr 2016

Dish title: Cheekchillipadi's Thosai Pongteh

Thosai for all the local snacks I used to "sneak eat" with my dad. Ayam Pongteh for all the lovingly home cooked meals my mum never failed to serve for dinner every day growing up. Marrying the two gives the best experience!

Crispy on the outside, grainy soft on the inside, piping hot Rava thosai, speckled with shreds of carrots, cumin and curry leaves, wrapped around a salty-sweet fermented soy bean and shallot-based stew of succulent chicken morsels, soft Chinese mushrooms, crunchy bamboo shoots, with a surprise chilli and ginger kick at the end.

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