45min 4 ppl
Ayam Buah Keluak
122 minutes
4 people
Hardover 60 min or 12+ steps
122 min · 10 steps
Hard: over 60 min or 12+ steps
494 kcalper person
Protein 38g
Carbs 18g
Fats 30g
About this dish
A signature Peranakan dish built on cured buah keluak nuts, their dark paste scooped out, mixed with minced pork and spooned back into the shells, then simmered with chicken in a deeply spiced, tamarind-sharpened gravy.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Shallots8
- Garlic cloves5
- Galangal20 g
- Lemongrass stalks2
Meat & Poultry
- Chicken Thighsbone-in, cut into pieces900 g
- Minced porkfor stuffing the nuts150 g
Tins & Jars
- Buah keluak nutscommercially prepared and cured, pre-soaked whole nuts; never use raw, unprocessed buah keluak, which contains toxic hydrogen cyanide12 whole
- Tamarind Paste20 g
Dried Goods
- Candlenuts5
- Palm sugar10 g
- Water500 ml
Spices & Seasonings
- Dried Red Chilliessoaked8
- Turmeric powder5 g
Oils & Condiments
- Vegetable Oil40 ml
Utensils
- Blender
- Wok
- Meat thermometer
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Confirm the buah keluak nuts are commercially prepared and cured; never attempt to process raw, unfermented nuts, which contain toxic hydrogen cyanide.
Approx. 3 minutes
2
Place the cured nuts in a bowl of water and leave to soak for a further 2 days, changing the water twice daily, to fully rehydrate the shells.
Approx. 10 minutes
3
Crack open each soaked nut, scoop out the dark paste inside and reserve the empty shells.
Approx. 15 minutes
4
Mix the scooped paste with the minced pork, a little salt and pepper, then spoon the mixture back into the empty shells.
Approx. 15 minutes
5
Blend the shallots, garlic, galangal, lemongrass, soaked chillies and candlenuts into a paste.
Approx. 8 minutes
6
Heat the vegetable oil in a wok and fry the blended paste with the turmeric powder until fragrant and the oil separates.
Approx. 10 minutes
7
Add the chicken pieces and turn to coat well in the paste, searing lightly.
Approx. 6 minutes
8
Pour in the water, add the tamarind paste, palm sugar and the stuffed nuts, and bring to a simmer.
Approx. 6 minutes
9
Cover and simmer gently for 45 minutes until the chicken is cooked through and the flavours have infused the sauce.
Approx. 45 minutes
10
Insert a meat thermometer into the thickest piece of chicken; it must read at least 74 degrees Celsius before serving.
Approx. 4 minutes
