
Chef Philip’s Ayam Buah Keluak
“No measurements when you tumbok or grind rempah in those days. Just agak-agak, by feeling.”
– Chef Philip
Ayam Buah Keluak
Cooking oil 4 Tbsp
Chicken 1, about 1.3 kg (2 lb 14⅓ oz) cut into pieces of desired size
Tamarind pulp 120 g (4¼ oz), mixed with 1 litre (32 fl oz / 4 cups) water and strained
Buah Keluak
Buah keluak (Indonesian
black nuts) 12-15
Minced pork 150g (5⅓ oz)
Peeled small prawns 300 g (11 oz)
Sesame oil 1 Tbsp
Light soy sauce 1 Tbsp
Sugar 2 Tbsp
Rempah
Candlenuts 6-8
Galangal 6-8 slices
Lemon grass 2 stalks, ends trimmed, cut into short lengths
Turmeric 5-6 slices
Shallots 300 g (11 oz), peeled
Kaffir lime leaves 6-8
Roasted prawn (shrimp) paste (belacan) 3 tsp
Dried chilli paste 2 Tbsp
Learn how to prepare Buah Keluak Nut and Rempah in this step-by-step guide!