Peranakan Buah Keluak
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.
|1Chicken (approx. 800g – 1kg) (chopped into medium sizes)|
|14pieces Buah Keluak (add more to preference)|
|200g Minced meat|
|100g Minced shrimps|
|1tsp Dried sole fish powder|
|A pinch of salt|
|1tsp Sesame oil|
|2stalks Lemongrass (white part only & smashed)|
|4pieces Kaffir lime leaves|
|250ml Tamarind juice|
|500ml Chicken stock|
|300Shallots (cut into small sizes)|
|65g Garlic (cut into smaller sizes)|
|1stalk Lemongrass (white part only, cut into smaller rings)|
|1knob Turmeric (one thumb size)|
|2tbsp Chilli paste|
|10g Ginger torch bud|