Ayam Buah Keluak

Servings: 3-4pax

[Ingredients]

• 1 chicken (about 800g - 1kg) - cut into pcs

• 14pcs buah keluak - soaked for 5-7 days, scrub them and change the water daily

• 200g minced meat

• 100g minced shrimps

• 1 tsp flat fish powder (鳊鱼粉)

• Pinch of salt

• Pepper

• 1 tsp sesame oil

• 2 stalks lemongrass - outer layers removed, white parts only, smashed

• 4pcs kaffir lime leaves

• 250ml tamarind juice

• 500ml chicken stock

[Rempah]

• 300g shallots - peeled, roughly chopped

• 65g garlic - peeled, roughly chopped

• 1 stalk lemongrass - outer layers removed, white part only, sliced

• 20g galangal - peeled

• 5pcs candlenuts

• 1-inch turmeric - peeled

• 2 tbsp chilli paste

• 30g belacan

• 10g ginger flower

[Steps]

1. Crack the buah keluak and scoop all the flesh out. Pound the flesh into a fine paste, set aside.

2. Pound all the rempah ingredients into a fine paste.

3. In a mixing bowl, add in minced meat, shrimp, flat fish powder, salt, pepper, sesame oil and 1/2 the buah keluak flesh. Mix well and set aside.

4. Wash and boil the buah keluak shells for 10mins. Rinse and let dry.

5. Stuff the minced meat mixture into the shells and set aside.

6. In a wok, heat up some oil and add in the rempah, stir-fry till fragrant.

7. Add in chicken and stir-fry till fragrant. Followed by the remaining buah keluak, mix well.

8. Add in tamarind juice and chicken stock, mix well.

9. Add in the remaining ingredients, mix well and let simmer covered for 15-20mins.

Adapted from themeatmen