Peranakan Buah Keluak

Mains
Poultry

Easy Level:

Cook Time:

Servings:

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.

Ingredients

Adjust Servings
US / Metric
0.00
Chicken
Chicken
(approx. 800g – 1kg) (chopped into medium sizes)
0.00
Chicken
Chicken
(approx. 800g – 1kg) (chopped into medium sizes)
0.00
pieces
pieces
Buah Keluak (add more to preference)
0.00
pieces
pieces
Buah Keluak (add more to preference)
0.00
g
g
Minced meat 
0.00
g
g
Minced meat 
0.00
g
g
Minced shrimps 
0.00
g
g
Minced shrimps 
0.00
tsp
tsp
Dried sole fish powder
0.00
tsp
tsp
Dried sole fish powder
A pinch of salt
A pinch of salt
Pepper taste
Pepper taste
0.00
tsp
tsp
Sesame oil
0.00
tsp
tsp
Sesame oil
0.00
stalks
stalks
Lemongrass (white part only & smashed)
0.00
stalks
stalks
Lemongrass (white part only & smashed)
0.00
pieces
pieces
Kaffir lime leaves
0.00
pieces
pieces
Kaffir lime leaves
0.00
ml
ml
Tamarind juice
0.00
ml
ml
Tamarind juice

Rempah:

(cut into small sizes)
(cut into small sizes)
0.00
g
g
Garlic (cut into smaller sizes)
0.00
g
g
Garlic (cut into smaller sizes)
0.00
stalk
stalk
Lemongrass (white part only, cut into smaller rings)
0.00
stalk
stalk
Lemongrass (white part only, cut into smaller rings)
0.00
g
g
Galangal
0.00
g
g
Galangal
0.00
pieces
pieces
Candlenuts
0.00
pieces
pieces
Candlenuts
0.00
knob
knob
Turmeric (one thumb size)
0.00
knob
knob
Turmeric (one thumb size)
0.00
tbsp
tbsp
Chilli paste
0.00
tbsp
tbsp
Chilli paste
0.00
g
g
Belachan
0.00
g
g
Belachan
0.00
g
g
Ginger torch bud 
0.00
g
g
Ginger torch bud 

Steps

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.
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.
Mark as completed

2

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

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.
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.
Mark as completed

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.
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.
Mark as completed

5

Wash and boil the shells for about 10mins, rinse and dry.
Wash and boil the shells for about 10mins, rinse and dry.
Mark as completed

6

Stuff the minced meat fillings back into the shells. Set aside.
Stuff the minced meat fillings back into the shells. Set aside.
Mark as completed

7

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

8

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

9

Pour in tamarind juice and chicken stock, mix well.
Pour in tamarind juice and chicken stock, mix well.
Mark as completed

10

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

11

Serve hot with rice!
Serve hot with rice!
Mark as completed

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