Malaysian chicken stir fry | a chicken nyonya cooking recipe with tamarind and fermented soybean

[@irycialiang3423]

Wow, this looks extremely delicious. If I had time I would definitely cook this dish, thank you for your recipe I am looking forward to cook this.

[@foodtripwithvictor]

You’re welcome. Hope my recipe works for you. Cheers, Victor

[@stever456]

Thought I’d seen this before 😂 I haven’t looked for the difference in your first recipe but like the others you’ve done it looks amazing and I’ll need to try this out 😀👍 Great video as usual.

[@foodtripwithvictor]

Thanks @Steve R…oh yes, there are a couple of differences. See if you can spot them 😉. why not test out both my recipes and tell me if it’s number 1 or 2 taste better for you and why 😊😋

[@lianglu5217]

Great video! Will try this sometime this week. Thanks for sharing!

[@foodtripwithvictor]

You are welcome @Liang Lu…hope it works for you and enjoy trying out this dish. Let me know if you’ve any questions. Cheers, Victor

[@chongdavidkeesiong3316]

This is more of our home nyonya ayam tempra.... It is a common dish for peranakan at home, same as the chinese ginger chicken....

[@foodtripwithvictor]

@Chong David Kee Siong...thanks for sharing the name "ayam tempra". For the viewers who don't speak Malay, "tempra" is a Malay word referring to the cooking technique "braise". Cheers, Victor

[@helenakgs-ut9sf]

Thank you for sharing..must try..looks very good

[@foodtripwithvictor]

You are welcome. Thanks 😊

[@karenooi8912]

Haiya...how come I just got to know when i read your blog about Belanda Ayam thru internet. I just found out that you made it in video. Sorry for late. My side recipe i use ingredients very simple : chicken marinated with light soy sauce for half hour, fry sliced garlic in cooking oil until light brown and put aside. Put all marinated chicken fry until slightly charred then add 3/4 tbsp tamarind juice and add more water if you prefer more gravy until boiled. Add sugar if so sour (for me no need to add sugar), need to right amount tamarind. Then put fried garlic and sliced red chilli and cook short time for absorb fried garlic taste into gravy.

[@foodtripwithvictor]

Yummm 😋 @Karen Ooi..thank you for sharing how you cooked and made your chicken belanda. I can almost taste it and so much more simpler than mine 🤣😋 Cheers, Victor

[@rowenacruz5279]

You are one of my fav.chef keep on cooking pls.

[@foodtripwithvictor]

Thank you @Rowena Cruz

[@judyong3753]

Hi Victor, thanks for sharing your recipe with potatoes and cinnamon. My late grandma taught me her "Masak Belanda" dish of Fish, Chicken or Eggs using 2-3 lemongrass(serai - sliced very thinly as in shallots). Try this, bet u will love it. I imagine with cinnamon n potatoes, different taste altogether. - Pg larng in Ipoh.

[@foodtripwithvictor]

Wow! Thanks @Judy Ong… just thinking the flavors coming from serai, I can already taste it 😋. Thank you for sharing this family secret from your grandma with me and my viewers. I will definitely add slices of serai next time I make a belanda dish. Cheers, Victor

[@emeraldgarnet7330]

Hi Victor, thanks for sharing your recipe. Is this similar to Ayam Pongteh? As for the fermented soya beans or Tauchu, which brand would you recommend, I have seen Yeo’s brand Tauchu Manis, Tauchu Pedas and Tauchu Masin. Unfortunately they all come in large jars, what other recipes can you show us making use of this Tauchu as it is mainly used in Malaysian Chinese cuisine . Thanks.

[@foodtripwithvictor]

Hi @emerald garnet..yes, it is quite similar to ayam pongteh or even ayam sioh except ayam sioh used an additional ingredient, coriander seeds. But all 3 types use taucheo or tauchu. I usually use the salty taucheo, which I think the Malay word is masin. Manis is sweet, pedas is spicy. I also prefer to buy the taucheo with whole beans. You can use it as an alternate ingredient from light soy in a stir fry. It has a stronger flavour so I don’t use too much in my cooking. Sometimes I used it in a bean curd stir fry with chillies, or in a steamed dish with a combination of ginger and garlic and meat or fish fillets. You should be able to find quite a number of Chinese or Taiwanese recipes using taucheo. The jar I featured in the video is a Taiwanese brand. Cheers, Victor

[@mariaannainditahernawati7132]

mirip dg semur indonesia pak yg dari bahasa belanda smoor cmiiw rebusan kentang dengan protein hanya mungkin versi belanda nggak pake terasi aka belacan

[@taileelilliesee6832]

🎉this is the most unique recipe 😀👍

[@foodtripwithvictor]

Thanks @Tailee Lillie See..for your inspiration and sharing of the memory of your grandmother’s “hor lan kay” 😉😊 Cheers, Victor

[@yttean98]

Since you start cooking a Belanda dish, my suggestion try cooking Belanda Eggs(*), a very simple dish my mother liked to cook. * the recipe is simple to find on KZbin AS well. Tastes delicious, sometimes called Dutch eggs, using Tamarind, gula Melaka, red onion, red chilli and eggs of course. similar to your dish above, in this case, sweet and sour eggs.

[@foodtripwithvictor]

Thanks @tean tan…oh yes, I am planning to test that out in the coming weeks. Definitely interested to see how belanda egg tastes like. Do you know why some nyonya families have this interesting “belanda” home recipes? I am keen to know how it came about in the nyonya family, as I don’t remember having such dishes in my family, or in the past at my paternal grandmother’s side. And I can’t seem to find anywhere on the internet (even in nyonya cooking books) the origin of the term “belanda” given to a nyonya dish, except it needs onions and tamarind as the key ingredients. Cheers, Victor

[@mariaannainditahernawati7132]

is it smoor in dutch? in indonesia we have kind of similar, we call it semur

[@Tastyplus1]

Your recipe looks great. Of course it will be very tasty to eat. I love it. l will definitely try it.You will tell me in the comments. How do you like my recipe? Thanks.

[@foodtripwithvictor]

Thanks. Okay, I will check out your channel. Cheers!