Ingredients
1 whole chicken, cut into pieces
100g minced pork
100g tamarind pulp
10 buah keluak (Indonesian black nuts)
1 tbsp light soy sauce
2 tbsp sugar
2 stalks lemongrass
For rempah:
6 slices galangal
2 stalks lemongrass
5 pieces of kaffir lime leaves
Tumeric powder
200g shallots
3 tbsp belacan
2 tbsp dried chilli paste
Method
- Soak the buah keluak (black nuts) for 1-2 weeks, changing the water twice daily.
- Scrub the nuts clean, crack open and extract the kernel. Set the nut shells aside.
- Mince the kernel and mix well with the minced pork. Season with light soy sauce and sugar. Stuff the buah keluak paste back into the nut shells.
- Blend all the rempah ingredients into a paste, excluding the lemongrass and kaffir lime leaves.
- Stir fry the rempah paste, lemongrass and kaffir lime leaves.
- Add in the chicken and tamarind pulp and continue to stir fry till chicken is evenly coated with the rempah.
- Add in the buah keluak.
- Boil and simmer for 1 hour, until the dish is well-cooked.
- Serve and enjoy!
#FPMadeWithLove fan contribution by Ng Puay Choo.