Ayam Buah Keluak
Ayam Buak Keluak is a traditional Peranakal dish widely consumed in Singapore. The dish has stewed chicken and Buak Keluak (black nuts) and Rempah as the main ingredients. Buak Keluak is an Indonesian poisonous fruit, but its seeds with bitter and buttery taste are used in gastronomical traditions of Asian countries.
Ayam Buak Keluak was prepared only on special occasions in the past, due to a longtime preparation. The black nuts have to be soaked in the water several days before to remove its poisonous substances, then the flesh is removed and are also thoroughly cleaned of mud. The Rempah, a spicy paste, is a mixture of ginger, lemon grass, chopped onions and chili cooked for about two hours together with Tamarind; water is added in the final stage of its preparation. The other more simple variation of the paste includes blended candlenuts, shrimp paste, galangal, turmeric, red chili, and shallots, and lemon grass. Chicken thighs are stewed with Buak Keluak in gravy with Rempah for several hours until the sauce thickens. The dish is usually put in the fridge overnight to get its complete taste, and is served with steamed rice.
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Ayam Buah Keluak (Chicken Stewed with Black Nuts), pinoyfoodblog.com
Ayam Buah Keluak in Singapore, blogs.wsj.com
Ayam Buah Keluak, www.yoursingapore.com
Ayam Buak Keluak, www.makansutra.com