Entree: Singapore – Peranakan Singapore – Ayam Buah Keluak (Peranakan chicken stew braised with black keluak nuts in a tangy-spiced gravy)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 30 min

Total 1 hr 35 min

Ingredients

- 8 bone-in chicken pieces, approx. 2 lb (900 g) total (thighs and drumsticks recommended)
- 10 buah keluak (black pangium seeds), about 8 oz (225 g) total, shells cracked and flesh reserved
- 6 tbsp (90 ml) vegetable oil
- 6 shallots, about 6 oz (170 g), peeled
- 6 garlic cloves, about 1.5 oz (45 g)
- 4 dried red chilies, soaked to soften
- 2 fresh red chilies, about 0.6 oz (18 g), chopped (optional, for heat)
- 2 tbsp (30 g) belacan or shrimp paste, toasted lightly
- 3 candlenuts (or 3 tbsp (30 g) macadamia as substitute), toasted
- 1 tsp (4 g) ground turmeric or 1-inch fresh turmeric, peeled
- 2 tbsp (30 ml) tamarind paste mixed with 1/4 cup (60 ml) warm water, strained
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) chicken stock
- 2 tbsp (30 ml) kecap manis or dark soy sauce
- 1 tbsp (15 ml) palm sugar or brown sugar
- 1 tsp (5 g) salt, adjust to taste
- 2 tbsp (30 ml) oil for frying
- 2 stalks (about 1 oz/30 g) lemongrass, white part bruised (optional)
- Fresh cilantro or Vietnamese coriander (kerisik) for garnish

Instructions

1. Prepare the buah keluak: crack shells carefully, scoop out the inner flesh and set both shells and flesh aside. Rinse shells and blanch in boiling water 2 minutes if desired, then reserve.
2. Make the keluak paste: in a food processor, combine buah keluak flesh, toasted candlenuts, shallots, garlic, soaked dried chilies, belacan, and turmeric; pulse to a coarse paste, adding a little water or oil if needed to blend smoothly.
3. Heat 6 tbsp (90 ml) oil in a large wok or heavy pot over medium heat. Fry the paste until fragrant and the oil separates, about 6–8 minutes, stirring frequently to prevent burning.
4. Add chicken pieces and sear briefly, coating with the paste. Pour in tamarind water, chicken stock, kecap manis, palm sugar, lemongrass if using, and reserved buah keluak shells (and some whole nuts if you prefer). Bring to a gentle simmer.
5. Cover and braise over low heat 25–30 minutes until chicken is tender and flavors have melded. Stir occasionally and skim any excess oil from the surface.
6. Stir in coconut milk, adjust seasoning with salt and more tamarind or sugar to taste. Simmer uncovered 5–8 minutes to thicken the gravy slightly and integrate the coconut milk.
7. To serve traditional style, spoon some of the keluak paste from shells into the gravy or return a few scooped nuts into the stew for diners to crack and eat. Garnish with cilantro or Vietnamese coriander and serve hot with steamed rice.