Ayam Buah Keluak

Wine & Dine Cookbook - - MASTERCLAS­S -

Serves 4 DIF­FI­CULT

A main­stay of Per­anakan cui­sine, this dish is made with chicken braised in a thick, spicy tamarind gravy with buah keluak nuts.

15 In­done­sian buah keluak (black nuts)

For the Rem­pah

100g shal­lots, peeled

35g gar­lic, peeled

8g galan­gal, peeled and finely chopped

20g turmeric, peeled and finely chopped

18g can­dlenut

20g dried chilli, soaked in hot wa­ter

12g belachan

15g lemon­grass, white part only, finely chopped

50g tamarind pulp, dis­solved in

250ml wa­ter and strained

1kg chicken pieces

A few stalks lemon­grass

6-8 kaf­fir lime leaves

Salt and sugar, to taste

1 To pre­pare the black nut, soak for at least 3 days, scrub­bing and chang­ing the wa­ter every day.

2 Crack open where the nut is smooth.

3 Re­move the meat of the nut and grind through a fine sieve to get a firm smooth paste. Sea­son with salt and sugar. Re­serve 150g of the black nut paste for the gravy.

4 Stuff the rest of the black nut paste into the nuts.

5 Pre­pare and blend the rem­pah in­gre­di­ents till a smooth con­sis­tency.

6 In a large saucepan, fry over medium heat with oil till dry and fra­grant.

7 Add in the black nut paste and tamarind wa­ter sim­mer for 10 mins.

8 Add in chicken, stuffed black nuts, lemon­grass, kaf­fir lime leaves and enough wa­ter or chicken stock to cover and braise till meat is ten­der (around 25 mins). Sea­son with salt and sugar. Serve.

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