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
The Malaka region in Malaysia is also famous for their pottery, I was amazed to look at their beautiful creation at Poh’s home:
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)
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!
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/
Website – http://www.etenvanpoh.nl/
For tasting her food or booking a private cooking session, contact her through any of her channels.