Peranakan Buah Keluak

5 hr


3 - 4 pax

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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Adjust Servings
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
Pepper taste
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)
20g Galangal
5pieces Candlenuts
1knob Turmeric (one thumb size)
2tbsp Chilli paste
30g Belachan
10g Ginger torch bud 



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.
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Crack the nut on the lips and scoop all flesh out, pound the flesh into fine paste and set aside.
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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.
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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.
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Wash and boil the shells for about 10mins, rinse and dry.
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Stuff the minced meat fillings back into the shells. Set aside.
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Heat some oil in the wok, add in rempah and stir constantly to prevent burn. Fry until fragrant.
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Add in chicken pieces and continue to fry till fragrant. Add in the rest of the buah keluak flesh. Mix well.
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Pour in tamarind juice and chicken stock, mix well.
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Add in stuffed buah keluak, smashed lemongrass stem and kaffir lime leaves. Let it simmer (covered) for 15 to 20mins.
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Serve hot with rice!
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