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Featuring Poh from Eten Van Poh

If food truly is your passion, then you have to meet this home chef Poh from Eten van Poh living in the Netherlands but comes from the beautiful country of Malaysia. Her food is made with such deep love and care that I couldn’t stop licking my fingers when I ate her food, wondered if I had more to eat 😛 She has this deep knowledge of her roots and knows the origin of most of the dishes in her cuisine which is so special.

Poh has been living in the Netherlands for more than 20 years now with her family but her love for her roots is undying for. She runs a small catering business of authentic Malaysian food (including meals, spice mixes, sauces etc.) and conducts private cooking workshops at her home.

There are so many Asian pre-mix spices available in the store, but Poh says none of them have the taste of home made ones. When I met her last month, she made the national dish of Malaysia – Chicken Rendang and the entire rendang sauce was made from scratch. She says anyone can be a good Asian cook by buying rendang paste or any other mixes from the Asian store but there will be one thing missing in them – the love! <3

Me with Poh

The Malaka region in Malaysia is also famous for their pottery, I was amazed to look at their beautiful creation at Poh’s home:

Malaka Pottery

The Chicken Rendang from Malaysia is slightly different from the one made in Indonesia because of the use of some spices and the meat. Indonesians and Malaysians both love Rendang but they dishes that taste different. Poh comes from Malaka which has a different cuisine as many centuries back it were the Chinese who came for work in Malaysia and later settled in the region of Penang & Malaka.


Her signature dish of Chicken Rendang recipe is below (with loads of pictures I clicked during the making)

 

Print Recipe
Malaysian Chicken Rendang Yum
Chicken Rendang is a part of Peranakan or the Nonya Cuisine which comes from the Malaka region of Malaysia. Rendang is a dish cooked in all festivals. There are different styles of cooking this dish in every family. Poh cooks the dish the way she learnt from her mother at the age of 9.
Course Main Dish
Cuisine Malaysian
Prep Time 15 minutes
Cook Time 1 hour
Passive Time 2 hours
Servings
People
Course Main Dish
Cuisine Malaysian
Prep Time 15 minutes
Cook Time 1 hour
Passive Time 2 hours
Servings
People
Instructions
  1. To make the paste, take all the ingredients in a blender and blend it into a smooth paste
  2. In a large work, add 3 tbsp of oil and add the paste. Keep stirring the paste till the oil separates. This ensures that this paste is well cooked. It can be stored upto 6 months in a freezer and a week in the fridge. Remove the paste and keep it in a bowl for later use.
  3. Marinate the chicken with some salt and turmeric for 2 hours in advance (for extra flavor).
  4. In the same pan, add the remaining oil and fry the chicken pieces for 5 minutes each side, giving them the rough crunchy taste.
  5. Once cooked, remove the chicken in a plate and now add the rendang paste back to the pan. Add a pinch of turmeric powder, cinnamon, star anise, curry leaves, and stir everything on a high flame. Now add coconut milk and the chicken pieces (fried earlier). Stir everything well.
  6. Add chicken stock instead of water to add more flavor to the dish. And bring everything to a good boil.
  7. Check for seasoning and add salt as per taste. Garnish this dish with fresh finely chopped turmeric leaves.
Powered by WP Ultimate Recipe

This amazing dish of Chicken Rendang was served with Coconut Rice made out of Pandan rice, salt and coconut milk. The pandan leaves are added along with coconut milk while boiling and then the leaves are removed just before serving it. Poh also made some tempura (fritters made using tapioca flour, egg, salt and baking soda).

Do you want to see the final version of the dish? If yes, scroll below and feast your eyes!

Malaysian Chicken Rendang

Malaysian Chicken Rendang

Malaysian Chicken Rendang served with Tempura & Coconut Rice.

Malaysian Chicken Rendang served with Tempura & Coconut Rice

We ended our afternoon exploring Poh’s kitchen garden where she grows a lot of different plants used directly in her kitchen, like curry leaves, green chilli, blue pea. We had Blue Pea Tea once without adding lime juice (making it look blue) and then added the lime juice making it look purple.

Thanks Poh, for letting me have a sneak peak into your kitchen.

This brings an end to my Malaysian exploration. Ohh Lord, I am so hungry while typing this text and looking at all that amazing food!

Till we meet each other soon! Have a great day ahead folks!


 

Follow Eten van Poh:

Instagram – https://www.instagram.com/etenvanpoh/

Facebook – https://www.facebook.com/Eten-van-Poh-1601795223274173/

Website – http://www.etenvanpoh.nl/

For tasting her food or booking a private cooking session, contact her through any of her channels.

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8 Comments

Amelia Lim · October 3, 2018 at 9:03 am

By looking at the pictures, I am getting hungry.

    Paulami Sen · October 3, 2018 at 9:44 am

    I know right! Made me drool, while I was writing this article as well.

Kelene Tan · October 3, 2018 at 10:42 am

She is really an amazing n fantastic cook! All her dishes r cooked wth LV n great passion! Her presentation is so artistic too.

    Paulami Sen · October 3, 2018 at 10:44 am

    I totally agree to that Kelene! Her passion for food is just so obvious 🙂

Lai YOke · October 3, 2018 at 1:16 pm

She is a true Malaysian cook who knows all her spices well. Not only is she good with warm meals, you must also try her snacks especially her spiral curry puff and my favourite of all is her fully packed angku.

Tirsa · October 28, 2018 at 11:46 pm

Made this delicious meal today. It was not to difficult to make, even taking in consideration that I am not the best cook. Tasted very good and different in a good way!

    Paulami Sen · October 29, 2018 at 1:31 pm

    That’s so nice to hear Tirsa. I am sure Poh would be happy to see you trying her recipe 🙂 Have a great week ahead!

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