This is a Nyonya dish. Buah keluak is a black nut from Indonesia about the size of a golf ball. The surface is ridged with a smooth nut 'mouth' across the flattest part. A slit is made in this mouth through which one scrapes out the contents which have been variously described as 'opium' or soft tar'. Good nuts, when cooked, should be richly black and oily. The taste is indescribable and has to be eaten to be believed.
Method for preparing Garam Assam paste
In the food processor, grind Ingredients A into a fine paste, Blend well.
Soak black nuts in cold water for at least 6 hrs or overnight.
Brush black nuts to remove mud and sandy particles.
Crack open at the smooth nut mouth.
Marinate chicken pieces with 1 teaspoon of salt and pepper for ½ hour.
Heat wok and brown chicken pieces.
Remove chicken pieces and set aside.
Fry garam assam paste and saute until fragrant for about 15 minutes over low fire.
Add the tamarind concentrate and 2 cups of water and bring contents to the boil.
Add in the pork ribs and bruised lemon grass.
When contents come to a boil ,reduce the heat to medium, cook the pork ribs for 15 minutes uncovered.
Add the black nuts and the browned chicken pieces.
Continue to cook for another 10 minutes.
Transfer boiling contents into the inner container of the Thermal Cooker.
Boil for another 10 minutes and insert the inner container into the Thermal Cooker.
Close the lid of the Thermal Cooker and set it aside for 6 hours.
No electricity is used.
After 6 hours the Buah Keluak Curry is ready.
Nutritional analysis per serving (20 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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