Ayam Buah Keluak Recipe

Ayam Buah Keluak Recipe

Ayam Buah Keluak

Servings: 6-8

Best to cook this a few days in advance as it tastes better when it is kept for a longer period

Ingredients:

  • 250-300g buah keluak nut kernels (aka ‘Kluwak’ at Indonesian grocers)
  • White pepper powder
  • Salt to taste
  • Sugar to taste
  • 15-20 disposable loose tea filter bags
  • Cooking twine (optional)
  • 1.2kg total of chicken and/or pork
  • 2-3 kaffir lime leaves
  • 100g tamarind paste
  • 1 litre of water
  • 6 buah keras (candlenuts)
  • 2 stalks lemongrass (cut into thick rings)
  • 50g piece of galangal
  • 35g piece of turmeric
  • 20 dried red chillies (soaked in hot water, remove stalks when soft)
  • 2 big fresh red chillies
  • 20g belachan (shrimp paste – toasted)
  • 250g shallots
  • Cooking oil

Procedure:

Rempah

  1. Cut ingredients into smaller pieces then grind in a food processor till fine: 6 buah keras (candlenuts)
  2. 2 stalks lemongrass (cut into thick rings)
  3. 50g piece of galangal
  4. 35g piece of turmeric
  5. 20 stalks dried red chillies (softened in hot water)
  6. 2 big fresh red chillies
  7. 20g belachan (shrimp paste – toasted)
  8. 250g shallots
  9. Cover and set aside
  10. Can be stored in fridge for a few days until the day of cooking, or frozen for a few months

Buah Keluak Paste

  1. Grind the buah keluak nut kernels in a chopper till you get a semi-fine powder
  2. Remove from chopper & add gradually, mix well & taste till you get the desired taste:
  3. Salt to taste (approx ⅛ tsp)
  4. Sugar to taste (use only if it’s bitter)
  5. A few dashes of white pepper powder
  6. Add 1tbsp water to each 100g of buah keluak powder and mix well until it becomes a paste
  7. Roll the buah keluak paste into compact balls of approx 20g
  8. Place the balls into disposable tea filter bags
  9. Tie them into parcels with cooking twine (optional)

Assam Juice

  1. Put together, knead & soak for about 10 mins: 100g tamarind paste 1 litre of water
  2. Heat up in a large pot: 6-8 tbsp cooking oil
  3. Add and stir fry over medium heat till it’s fragrant & a little darker in colour: Ground rempah
  4. Add and stir fry for awhile: Chicken/pork
  5. Sift in a little at a time till you get the desired consistency: Assam Juice
  6. Finally add & leave to simmer for a while till flavour is absorbed then switch off the fire: Parcels of buah keluak paste
  7. Kaffir lime leaves
  8. Before serving, season according to taste with: Salt & Sugar

Tip

It is okay to leave the pot of cooked ayam buah keluak on your kitchen stove overnight (without heat) to age and become more flavoursome,
but any longer than that I’d probably refrigerate it.

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