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Ayam Buah Keluak

Name: Ayam Buah Keluak
Prep time: PT1 hour 15 minutes (plus soaking time for buah keluak)
Cook time: PT1 hour
Total time: PT2 hours 15 minutes (plus soaking)
Yield: 4
Cuisine: Singapore
Ingredients: 15 pieces Buah keluak nuts (soaked for 5 days, then boiled and kernels extracted); 1 kg Chicken (cut into pieces (thighs or drumsticks recommended)); 50 g Tamarind pulp (dissolved in 250ml water, strained); 2 tbsp Vegetable oil; 5 pieces Candlenuts (or macadamia nuts); 1 tsp Turmeric powder; 10-15 pieces Dried chilies (deseeded and soaked); 2 cm knob Galangal (sliced); 1 tsp Belacan (shrimp paste) (toasted); 3 medium Shallots (chopped); 4 cloves Garlic (chopped); 1 stalk Lemongrass (bruised); 200 ml Chicken stock; 1 tsp Palm sugar (or to taste); to taste Salt

Ayam Buah Keluak is a quintessential Peranakan dish, featuring tender chicken simmered in a rich, complex gravy made from the earthy, slightly bitter buah keluak nut. This labor-intensive dish is a testament to the intricate flavors of Peranakan cuisine, offering a unique taste experience that is both comforting and exotic.

準備時間1 hour 15 minutes (plus soaking time for buah keluak)

調理時間1 hour

合計時間2 hours 15 minutes (plus soaking)

分量4

難易度Hard

オリジナル· Feb 8

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👨‍🍳 作り方

1
Prepare the buah keluak: Soak the nuts in water for 5 days, changing the water daily. On the last day, boil them for 30 minutes, then carefully extract the kernels. Mash the kernels into a paste.
⏱️ 5 days + 30 minutes
2
Prepare the spice paste: Blend candlenuts, turmeric powder, soaked dried chilies, galangal, belacan, shallots, and garlic until smooth. Add a little water if needed.
⏱️ 10 minutes
3
Heat oil in a pot or wok. Sauté the spice paste until fragrant and oil separates. Add the bruised lemongrass stalk.
⏱️ 15 minutes
4
Add the chicken pieces to the pot and brown them lightly. Stir in the mashed buah keluak paste and cook for a few minutes.
⏱️ 5 minutes
5
Pour in the tamarind liquid and chicken stock. Bring to a simmer, then reduce heat, cover, and cook for about 45 minutes, or until the chicken is tender.
⏱️ 45 minutes
6
Stir in palm sugar and salt to taste. Simmer for another 5-10 minutes to allow flavors to meld.
⏱️ 10 minutes
7
Serve hot with steamed jasmine rice.

調理履歴を記録する

💡 プロのコツ

✓Properly preparing the buah keluak is crucial; under-soaked or improperly cooked nuts can be toxic.
✓Using chicken thighs or drumsticks ensures tender meat.
✓The dish benefits from slow simmering to allow flavors to develop.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Some recipes include adding prawns along with the chicken.
A touch of fermented soybean paste (taucheo) can be added to the spice paste for extra umami.