Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 10-12 buah keluak nuts
- 2 cups water
- 2 cups coconut milk
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 2 tbsp cooking oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 4 kaffir lime leaves, thinly sliced
For Sambal Hijau:
- 10 green chillies, roughly chopped
- 4 shallots, roughly chopped
- 3 garlic cloves, roughly chopped
- 1 tsp shrimp paste
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp cooking oil
Special equipment needed:
- Mortar and pestle
- Large pot
Step-by-step instructions:
1. Soak the buah keluak nuts in water for at least 24 hours, changing the water every few hours to remove the toxins.
2. In a mortar and pestle, grind the green chillies, shallots, garlic, shrimp paste, salt, and sugar into a smooth paste. This is the sambal hijau.
3. In a large pot, heat the cooking oil over medium heat. Add the chicken pieces and cook until browned on all sides.
4. Add the ground sambal hijau paste to the pot and stir well. Cook for 2-3 minutes until fragrant.
5. Add the buah keluak nuts, water, coconut milk, tamarind paste, palm sugar, salt, black pepper, coriander powder, cumin powder, and turmeric powder to the pot. Stir well to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours until the chicken is tender and the sauce has thickened.
7. Add the sliced kaffir lime leaves to the pot and stir well.
8. Serve hot with steamed rice.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Medium heat for cooking chicken
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 500
Fat: 30g
Protein: 40g
Carbohydrates: 20g
Fiber: 5g
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Buah keluak nuts can be substituted with black beans.
- Green chillies can be substituted with jalapenos or serranos.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as carrots, potatoes, and green beans to the pot for a more hearty meal.
- Use different types of nuts such as cashews or almonds instead of buah keluak.
- Use different types of meat such as pork or duck.
Tips and tricks:
- Be careful when handling buah keluak nuts as they are toxic if not prepared properly.
- Use a spoon to scoop out the flesh of the buah keluak nuts after boiling them for a few minutes.
- Adjust the amount of green chillies in the sambal hijau according to your spice preference.
Storage instructions:
Store leftover ayam buah keluak in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat ayam buah keluak in a pot over low heat until heated through.
Presentation ideas:
Serve ayam buah keluak in a large bowl with steamed rice on the side. Garnish with sliced kaffir lime leaves.
Garnishes:
Sliced kaffir lime leaves
Pairings:
Steamed rice, cucumber salad
Suggested side dishes:
Cucumber salad, stir-fried vegetables
Troubleshooting advice:
- If the sauce is too thin, simmer for longer until it thickens.
- If the sauce is too thick, add more water or coconut milk.
Food safety advice:
- Make sure to soak the buah keluak nuts for at least 24 hours to remove the toxins.
- Cook the chicken until it reaches an internal temperature of 165°F (74°C).
Food history:
Ayam buah keluak is a traditional Indonesian dish that originated from the Peranakan culture. Buah keluak nuts are native to Southeast Asia and are used in many traditional dishes.
Flavor profiles:
Ayam buah keluak has a rich and complex flavor with a slightly bitter and nutty taste from the buah keluak nuts. The sambal hijau adds a spicy and tangy flavor to the dish.
Serving suggestions:
Serve ayam buah keluak with steamed rice and a side of cucumber salad for a complete meal.
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Region: Indonesian