Ayam Buah Keluak – By Fiona Lau
Recipe adapted from Chef Philip Chia (Peranakan Heritage cooking)
Cooking Oil 5 Tbsp
Chicken 1, about 1.3kg, cut into pieces of desired size.
Pork ribs 500g, cut into pieces of desired size
Tamarind pulp 120g, mixed with 1 litre water and strained
Buah Keluak (Indonesian Black nuts) 15-20
Minced pork 150g
Peeled small prawns (shrimps) 300g
Sesame oil 1Tbsp
Light soy sauce 1Tbsp
Galangal 6-8 slices
Lemon Grass 2 stalks, ends trimmed, cut into short lengths
Turmeric 5-6 slices
Shallots 300g, peeled
Kaffir lime leaves 6-8
Roasted prawn (shrimp) paste (belacan) 3tsp
Dried chilli paste 2 Tbsp
1. Prepare buah keluak 3 days ahead. Wash, then soak nuts for 3 days, changing water daily. On day of cooking, crack cap of nuts using a pestle, remove the shell to make an opening then remove kernel using a teaspoon.
2. Mix together nut kernels, minced pork, prawns, sesame oil, light soy sauce and sugar. Stuff mixture back into shells. Set aside.
3. Using a mortar and pestle or blender, grind ingredients for rempah into a paste.
4. Heat oil in a pot and add rempah. Fry until fragrant.
5. Add chicken and pork ribs and stir-fry for about 3 minutes. Remove chicken and set aside.
6. Add tamarind juice and bring to boil. Lower heat and simmer until pork ribs are tender, then return chicken to pot. Simmer for another 10 minutes, then add stuffed buah keluak.
7. Simmer for another 15 minutes until chicken stuffing are cooked. Adjust to taste with salt and sugar if necessary.
8. Dish out and serve hot with rice