This rich stew is always a great introduction to Malaysian food. Its rich sauce with mahogany potatoes and resilient mushrooms creates a stew that wouldn’t seem all that unfamiliar to most Americans. A piquant pickle, “achar,” which adds a punch of vibrancy to the finished dish, is a frequent accompaniment. Some families substitute pork shoulder for the chicken, a testament to the Chinese penchant for pork.
© 2008 Robert Danhi. All rights reserved.