Entree: Malaysia – Peranakan / Nyonya – Ayam Buah Keluak (Peranakan chicken stew cooked with black buah keluak nuts in a rich spiced coconut gravy)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Total 1 hr 20 min

Ingredients

- 8 bone-in chicken thighs, skin removed, approx. 2 lb (900 g) total
- 10 buah keluak nuts (see Instructions for preparation)
- 1 cup (240 ml) thick coconut milk
- 1 cup (240 ml) thin coconut milk or water
- 3 tbsp (45 ml) vegetable oil
- 4 shallots, peeled (about 1/2 cup / 80 g)
- 4 cloves garlic (about 15 g)
- 3 dried red chilies, seeded and soaked to soften (about 8 g) or 1–2 fresh red chilies for less heat
- 3 candlenuts or macadamia nuts, chopped (about 20 g)
- 1-inch (2.5 cm) piece galangal or substitute ginger, peeled (about 10 g)
- 1 stalk lemongrass, white part only, bruised and thinly sliced (about 20 g)
- 1 tsp (5 g) belacan (shrimp paste) or 1/2 tsp (2.5 g) saltier fish sauce as substitute
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2 g) ground turmeric
- 1 tbsp (15 ml) tamarind water (2 tsp tamarind paste dissolved in 1 tbsp / 15 ml warm water)
- 2 tbsp (30 ml) palm sugar or brown sugar
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 sprigs fresh kaffir lime leaves or 1 tsp (2 g) lime zest
- 2 tbsp (30 ml) chopped cilantro for garnish (optional)

Instructions

1. Prepare buah keluak: place whole buah keluak in a pot, cover with water, bring to a boil and simmer 45–60 minutes until shells are softer. Drain and let cool. Crack each shell carefully and scoop out the dark kernel flesh into a bowl. Rinse kernels under water to remove grit and set aside.
2. Make the spice paste: in a blender or mortar and pestle combine shallots, garlic, softened dried chilies, candlenuts, galangal, belacan, ground coriander and turmeric, and 1–2 tbsp (15–30 ml) water if needed; blend/pound to a smooth paste.
3. Heat oil in a heavy saucepan or wok over medium heat. Fry the spice paste until fragrant and oil separates, about 4–6 minutes. Add bruised lemongrass and kaffir lime leaves and stir for 1 minute.
4. Add chicken pieces and brown lightly on all sides, about 5–7 minutes. Stir in tamarind water, palm sugar, salt and pepper.
5. Mash about two-thirds of the buah keluak kernels into a coarse paste (use a fork or mortar) and reserve the remaining kernels whole. Stir the mashed kernels into the pot to combine with the spice-chicken mix.
6. Pour in thin coconut milk (or water) to barely cover the chicken, bring to a gentle simmer, then reduce heat to low, cover and simmer 30 minutes.
7. Stir in thick coconut milk and add the reserved whole buah keluak kernels. Continue to simmer uncovered for another 15–20 minutes until sauce is thickened and chicken is tender. Adjust salt and sugar to taste.
8. Remove lemongrass stalks and kaffir leaves before serving. Garnish with chopped cilantro and serve hot with steamed rice.