• Prep Time 10 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 1 kg chicken, cut into chunky pieces
  • 15 buah keluak
  • 4 stalks lemon grass, bruised lightly
  • 4 tbsp oil
  • Mix, then strain, to extract asam juice:
  • 4 tbsp tamarind paste (asam jawa)
  • 1 litre water
  • Spices (grind and combine):
  • 15 shallots
  • 2 cloves garlic
  • 2cm piece galangal
  • 3 candlenuts
  • 8 fresh red chillies, seeded
  • 4 dried chillies, soaked
  • 1 tbsp belacan stock granules
  • Seasoning:
  • 1½ tbsp sugar
  • 1 tsp salt

Instructions

  1. Soak buah keluak in water for two to three days. Scrub well with a brush and wash clean. Chip a small hole in each nutshell at the thicker end of the nut.
  2. Heat oil in a wok, fry ground spices and lemon grass until fragrant. Add in chicken and fry, stirring constantly.
  3. Add tamarind juice and buah keluak. Simmer until the liquid has been reduced and chicken is tender. Add seasoning to taste, then dish out to serve hot.

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