Ayam Buah Keluak (黑果焖鸡)






Popular Singaporean Dish Recipe for Ayam Buah Keluak. Classic Peranakan dish combining chicken with Buah Keluak to produce a rich sauce which is sweet, spicy and sour. To prepare this dish, you need extra effort on preparing the buah keluak (wash, soaked and remove the flesh). Recipe by Mama’s Ayam Buah Keluak. Photo By: GH49

Peranakan Ayam Masak Buah Keluak


Ingredients:
  • 50 pieces buah keluak nut kernels (On average you should be able to achieve at least 38 filled-shells if you have good quality buah keluak
  • 2 kg whole chicken (Cleaned cut into serving pieces) or chicken thigh, with bone in
  • 50 g fresh galangal
  • 4 stalks lemongrass
  • 250 g candlenuts
  • 250 g shallots, peeled
  • 60 g ginger, peeled
  • 80 g garlic, peeled
  • 2 pkts asam paste (In a large bowl, prepare asam juice by rubbing asam pulp into water. Set aside)
  • Half a lemon
  • 2-3 kaffir lime leaves
  • 2 tsp brown sugar
  • 4 cups chicken stock
  • 3 tbs salt or as needed

Instructions:
Preparing the buah keluak:
  1. Soak nuts in cold water. Scrub nuts very thoroughly to remove mud and sandy particles.
  2. Change the water and soak. For best results, repeat over 3-5 days.
  3. Crack open the buah keluak shells at the top. Set the shells aside for use later.
  4. Scrape the meat out of the buah keluak.
  5. Marinate the buah keluak meat with juice of half a lemon and brown sugar for a few minutes.
  6. Pound the buah keluak meat in pestle and mortar till it becomes a smooth paste.
    Stuff the paste back into the buah keluak shells.
Preparing the Rempah:
  1. Blend ginger, shallots and garlic separately.
  2. Remove the skin from the galangal and cut into smaller pieces, then blend.
  3. Remove the tough outer layers from the lemon grass, leaving only lower white portion only and cut to about one-inch in length, then blend.
  4. Soak the candlenuts in water for about 10 minutes. Discard water and blend the candlenuts to a paste.
Cooking the Ayam Buah Keluak:
  1. Heat oil in a large pot or wok.
  2. Add the garlic and ginger and sir fry over medium heat till fragrant.
  3. Add in the galangal and lemongrass, and continue frying.
  4. Add in the shallots till fragrant, then add the candlenut paste.
  5. Saute for a few more minutes, add kaffir lime leaves and add the chicken pieces, making sure the chicken is coated well with the rempah. 
  6. Pour half of the asam juice over chicken, followed by the buah keluak. Bring to a boil.
  7. Pour in the other half of the juice of assam, stirring occasionally until flavour has been absorbed and chicken is cooked.
  8. Remove from heat and serve with steamed rice and sambal belachan.






Have you tried this? Rate it.

{[['']]}
Ayam Buah Keluak (黑果焖鸡) Ayam Buah Keluak (黑果焖鸡) Reviewed by Singapore Food Recipes on January 05, 2018 Rating: 5
Powered by Blogger.