Free Online Recipes

Ayam Buah Keluak

Ingredients:-
1pc chicken (cut into 16 pieces)
100g minced pork with some fat
30 pcs buah keluak nuts
½ cup vegetable oil
1 stalk lemongrass (crushed)
2 handfuls tamarind
1tsp salt
2 tsp sugar

Spice mixture:
6 pcs buah keras / candlenuts
20g galangal / lengkuas (peeled and slice roughly)
½thumb fresh tumeric
12 pcs fresh red chillies (peeled and slice roughly)
1½ tbsp belachan / shrimp paste
200g shallots (peeled and sliced roughly)

Methods:

1. Soaked Buah Keluak Nuts for 2 days, scrubbed well, crack open the shells, remove the flesh.
2. To make spice mixture, peel tumeric just before pounding as the colour stains badly. Pound candlenuts, galangal, tumeric, chillies, shrimp paste and shallots in the order. (If processing in a blender, put all the ingredients in, leaving shallots to the last, and blend to a rough paste)
3. Soak the tamarind in water and knead well. Drain the juice, keep the juice and discard the seeds.
4. Make stuffed Buah Keluak fresh: Finely pound Buah Keluak flesh, mix in pork, ½tsp salt and a bit of sugar. Stuff the mixture back into the nut shells.
5. Clean lemon grass and bruise with back of chopper. Place wok over high heat till smoke exudes. Pour in oil, add lemongrass and fry till fragrant before adding the pounded spice mixture, stir-fry over medium heat for 6 to 8 minutes, or till the pounded bits turns slightly crinkly.
6. Add chicken and stir fry briefly. Add enough tamarind water to just cover the chicken, add stuffed Buah Keluak and salt, boil till chicken is tender and gravy is slightly thick golden brown. Add sugar and extra salt to taste.