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
- 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.
- Heat oil in a wok, fry ground spices and lemon grass until fragrant. Add in chicken and fry, stirring constantly.
- 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.
