Ayam Buah Keluak
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
20g dried chilli, soaked in hot water
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.