The slow braise of ingredients in this pong teh coax out every bit of flavour, which means that it’s worth splurging on some good chicken and soy sauces for this dish.

This is a traditional recipe originating from Jerantut, Pahang, and has since spread to neighbouring areas in the state.

Sayaka’s grandmother made this dish often for the family, serving it straight from the pot to save time on washing up.

Natasha learned how to make this dish from her mother (who she assumes learned it from her mother), and craves it on gloomy rainy days.