Peranakan Buah Keluak – 娘惹黑果焖鸡

Every Peranakan Mama will have their own rendition of this classic Nyonya dish! Ayam Buah Keluak is a decadent mixed of spices and of course, the keluak nut.

Our recipe teaches you a versatile buah keluak gravy base and a delicious trick to get the most out of this nut. Psst, we use minced prawn and meat to create paste to be re-stuffed into the shells. Think of all that flavour braising in the buah keluak.

Use your favourite chicken parts or swap it out completely for pork or even beef.

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  • Servings: 3 - 4 pax

  • Time: 5 hr

  • Skill: Easy


  1. 1 Chicken (approx. 800g – 1kg) (chopped into medium sizes)

  2. 14 pieces Buah Keluak (add more to preference)

  3. 200g Minced meat 

  4. 100g Minced shrimps 

  5. 1 tsp Dried sole fish powder

  6. A pinch of salt

  7. Pepper taste

  8. 1 tsp Sesame oil

  9. 2 stalks Lemongrass (white part only & smashed)

  10. 4 pieces Kaffir lime leaves

  11. 250ml Tamarind juice

  12. 500ml Chicken stock


  1. 300 Shallots (cut into small sizes)

  2. 65g Garlic (cut into smaller sizes)

  3. 1 stalk Lemongrass (white part only, cut into smaller rings)

  4. 20g Galangal

  5. 5 pieces Candlenuts

  6. 1 knob Turmeric (one thumb size)

  7. 2 tbsp Chilli paste

  8. 30g Belachan

  9. 10g Ginger torch bud 


  1. Soak the buah keluak 5 – 7 days in advance to get rid of the dirt and to rehydrate fruits. Scrub them with a brush everyday as you change the water.

  2. Crack the nut on the lips and scoop all flesh out, pound the flesh into fine paste and set aside.

  3. Pound all the ingredients under rempah into fine paste. You may use a blender too but by pounding will release the natural oil from the spices.

  4. In a mixing bowl, combine minced meat, minced shrimps, dried fish powder, salt, pepper to taste, sesame oil and ½ portion of the buah keluak flesh. Mix well and set aside.

  5. Wash and boil the shells for about 10mins, rinse and dry.

  6. Stuff the minced meat fillings back into the shells. Set aside.

  7. Heat some oil in the wok, add in rempah and stir constantly to prevent burn. Fry until fragrant.

  8. Add in chicken pieces and continue to fry till fragrant. Add in the rest of the buah keluak flesh. Mix well.

  9. Pour in tamarind juice and chicken stock, mix well.

  10. Add in stuffed buah keluak, smashed lemongrass stem and kaffir lime leaves. Let it simmer (covered) for 15 to 20mins.

  11. Serve hot with rice!

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