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Introduction and history
Chicken Stew in Kristang tradition is a dish inherited from Portuguese influence, brought to Melaka in the 16th century. While there are various versions of chicken stew worldwide, the Portuguese Kristang chicken stew offers a distinct flavor compared to traditional Western chicken stews due to the use of abundant local spices.
Uniqueness of Portuguese Chicken Stew
Blend of Spices and Coconut Milk: Portuguese Chicken Stew incorporates not only Portuguese spices but also elements of Malay and Indian cuisine, such as coconut milk and curry powder, resulting in a rich and flavorful taste.
Family Dish: Like many Portuguese ethnic dishes in Melaka, chicken stew is often prepared for family events and celebrations. It is a convenient dish to prepare in large quantities, making it ideal for bringing families and communities together.
Cultural Fusion: Portuguese Chicken Stew represents the fusion of Portuguese, Malay, and Indian cultures, reflecting Malaysia's ethnic diversity. Each ingredient in the stew carries the history and heritage of various cultural backgrounds.
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1 whole chicken (cut into small pieces)
2 tablespoons curry powder
2 stalks lemongrass, bruised
1 inch ginger, blended
2 cloves garlic, blended
1 large onion, blended
1 large chili (optional, based on spice preference)
2 potatoes, diced
2 carrots, diced
200 ml coconut milk
1 cup water
1–2 tablespoons oil for sautéing
Salt and sugar to taste
Coriander leaves or spring onions for garnish
1. Sauté Blended Ingredients
Heat oil in a wok, then sauté the blended onion, garlic, ginger, and lemongrass until fragrant and aromatic.
2. Add Curry Powder
Add curry powder and chili paste (optional for added spiciness) to the sautéed mixture. Cook until the spices are fragrant and well-cooked.
3. Add Chicken and Vegetables
Add the chicken pieces and stir until evenly coated. Add the diced potatoes and carrots.
4. Add Water and Cook
Pour in water and let the chicken and vegetables cook until tender. Adjust the water as needed to ensure the stew isn’t too thick or watery.
5. Add Coconut Milk and Season
Once the chicken and vegetables are tender, add coconut milk and let the stew simmer over medium heat until the gravy thickens and becomes rich in flavor.
6. Adjust Seasoning
Add salt and sugar to taste. Stir well and let it simmer for a while.
7. Serve
Once all the ingredients are perfectly cooked, serve the Portuguese Chicken Stew with hot rice and garnish with coriander leaves or spring onions.
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Reference Source
Bahan Bacaan
imões, A. (2010). Culinary Traditions of Portugal: A Historical Perspective. Lisbon: Cultural Press.
Lopes, P. (2012). Flavors of the Portuguese Kitchen: Recipes and Traditions. Porto: Casa das Letras.
Silva, M. (2015). "Portuguese Chicken Stew: A Fusion of Flavors and Culture." Journal of Ethnic Cuisine, 7(1), 34-42. https://doi.org/10.1016/j.jec.2015.05.003
Location
State JKKN Contact Information
Nur Al-Farani binti Rosli
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Melaka
Kompleks JKKN Melaka
Hang Tuah Jaya, Lebuh Ayer Keroh,
75450 MELAKA
06 - 763 6308
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