Cooking and storytelling go hand-in-hand for business owner John Puah, who specialises in food photography. This talented creative and passionate home cook inherited his po po's (grandma's) love of food. Indeed, he hopes to one day publish a cookbook honouring the woman that inspired his career.
Page one will likely feature his po po's recipe which he'll title 'Ng Chai Hoon's shallot braised chicken'. Puah describes this dish as a "soy sauce chicken loaded with savoury shallot jam".
"My grandma knew the braised chicken was my favourite and when she cooked it for me, it was her way of showing love," he says. "Now, when I make the dish, it reminds me of the bond we created through food."
Much of Puah's childhood was spent under the care of his po po who treated him to three home-cooked meals a day. She would arrive on a Monday with bags full of fresh produce that she had sourced from the local pasar (wet market). She transformed them into an array of homestyle Malaysian dishes.
John Puah cooking his po po's shallot braised chicken. Source: John Puah
"After she prepared everything, we would sit down to eat, and watch food shows or documentaries," Puah recalls. "That's how I was exposed to cooking, just by observing her and watching cooking shows or documentaries."
My grandma knew the braised chicken was my favourite and when she cooked it for me, it was her way of showing love.
This evening routine continued until Puah came to Australia in 2000 to further his education.
"[My po po's] love of food continued to influence me even after I left home," Puah reflects. "Food became a part of who I am and even led me to leave behind an engineering degree and pursue a food-based career."
Puah worked multiple hospitality jobs throughout university and eventually purchased Well Co. cafe, which he and his wife, Amanda Owen, ran for five years.
"In 2016, I sold the cafe and decided to combine my other passion, photography, with my love of food to build a successful social media photography business that specialises in food and hospitality," he explains.
"Every culture has its own food story; every dish has a meaning behind it," Puah adds. "As a photographer, I want to capture it so that I can tell the story of the food."
Days at his creative business, Jasper Avenue, are making content for chefs and business owners. However, nights are when Puah brings family recipes to life. He has almost perfected the sweet and caramelised flavour of his po po's shallot braised chicken, despite never being given the physical recipe.
"The secret is slowly breaking down the onions and chicken," he explains. "Use the moisture from the chicken and onion to keep reducing it, instead of adding more water."
John Puah enjoys cooking for his friends. Source: John Puah
Every bowl fills Puah with warm and comforting memories of his childhood and he is proud to provide friends with a taste of authentic homestyle, Malaysian cooking.
"I want to invite them into my world and share a piece of my culture," he says. "These were the flavours I loved and grew up with, and I want them to love it as well."
Puah hopes to continue his po po's food legacy by translating and photographing each of the recipes she made for him as a child. "Making the food itself is a story," he says. He plans to document each recipe from start to finish. One day he will put them in an heirloom cookbook for future generations to learn from and enjoy.
Photos credited to John Puah.
Shallots braised chicken
Ingredients
- 1 whole chicken, cut into small pieces
- 3 tbsp vegetable oil
- 350 g shallots, finely chopped
- 3 tbsp soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
Method
- Drizzle vegetable oil into a large frying pan on high heat. Add the chicken and cook, turning, until browned (half-cooked). This will take 4-5 minutes. Transfer to a plate and set aside.
- In the same frying pan, drizzle the 3 tbsp of vegetable oil over medium-high heat. Fry the shallots, stirring occasionally until softened (about 4-5minutes).
- Combine the sauces and to the pan, stirring for 1 minute or until fragrant.
- Add the chicken pieces. Reduce the heat to medium-low and cook, stirring occasionally until the sauce is almost thickened. This will take about 15-17 minutes.
- Serve with jasmine rice.
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