Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 10-12 buah keluak nuts
- 2 cups water
- 2 tablespoons tamarind paste
- 2 tablespoons palm sugar
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 tablespoon Sambal Oelek (Indonesian chili paste)
Special equipment needed:
- Mortar and pestle
- Pressure cooker or slow cooker
Step-by-step instructions:
1. Soak the buah keluak nuts in water for at least 24 hours, changing the water every few hours.
2. Crack open the buah keluak nuts with a hammer and remove the flesh inside. Grind the flesh in a mortar and pestle until it forms a paste.
3. In a pressure cooker or slow cooker, heat the vegetable oil and sauté the garlic and onion until fragrant.
4. Add the chicken pieces and cook until browned on all sides.
5. Add the buah keluak paste, tamarind paste, palm sugar, salt, black pepper, turmeric powder, coriander powder, and cumin powder. Mix well.
6. Add 2 cups of water and stir to combine.
7. If using a pressure cooker, cook on high pressure for 20 minutes. If using a slow cooker, cook on low heat for 6-8 hours.
8. Once the chicken is cooked, stir in the Sambal Oelek and cook for another 5 minutes.
9. Serve hot with steamed rice.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes (pressure cooker) or 6-8 hours (slow cooker)
5. Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 12g
Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with beef or pork.
- Buah keluak nuts can be substituted with black walnuts or macadamia nuts.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add vegetables such as potatoes, carrots, and green beans to make it a one-pot meal.
- Use different types of chili paste such as Sriracha or Harissa for a different flavor profile.
- Add coconut milk for a creamier sauce.
Tips and tricks:
- Wear gloves when handling buah keluak nuts as they can stain your hands.
- Soak the buah keluak nuts for at least 24 hours to soften them and make it easier to remove the flesh inside.
- Use a pressure cooker for faster cooking time or a slow cooker for a more tender and flavorful dish.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with steamed rice on the side.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Pair with a light and refreshing salad such as cucumber and tomato salad.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or crispy fried tofu.
Troubleshooting advice:
If the buah keluak paste is too thick, add a little bit of water to thin it out.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Ayam Buah Keluak is a traditional Indonesian dish that originated from the Peranakan culture, which is a blend of Chinese and Malay cultures.
Flavor profiles:
Ayam Buah Keluak has a rich and complex flavor profile with notes of earthy, nutty, and slightly bitter flavors from the buah keluak nuts, balanced with sweet and sour flavors from the tamarind paste and palm sugar.
Serving suggestions:
Serve with steamed rice and a side of stir-fried vegetables for a complete meal.
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Region: Indonesian