Thursday, October 8, 2015

Ayam Buah Keluak

Buah Keluak? What is buah keluak? Its the hard nut. If I am not mistaken, only from Malacca and one which is a popular take for Nyonya and I think for Eurasian dishes too (Nyonya Acar FishChicken Vindaloo, Ayam Pongteh & Masak Lemak Ikan Masin Nenas). Picture is attached, so? Have a look and find out if you have seen Buah Keluak before, or you have tasted before, or you have no clue whatsoever what is buah keluak. I? I am quite a buah keluak hero. Tasted. Love it. And not only once. To prepare the buah keluak before you cook? Quite a thing actually. Soak overnight. Enough. Overnight will do and do not fall for the wise cracks who will tell you, you must soak for a week. What a madness advice? Lemme repeat myself again. One night will do or a whole day and while at it, scrub the nuts as many times as possible. Why? You want to ensure that all those, whatever clinging on the nuts are thoroughly scrubbed away and before cooking, give a good crack. Just a crack or a bang with whatever you have for a crack on the nuts. That's about it for cleaning the nuts. Next of course is the cooking and this is the chicken (Rendang AyamAyam Goreng Berempah, Ayam Masak Tiga Rasa Ayam Masak Merah), cooked buah keluak. Just a simple recipe. The curry style with our pantry friendly ingredients and our Ayam Buah Keluak will be ready. The taste? Well, what should I say? Quite like a muddy gooey inside of keluak which definitely will click and jive with spicy and aromatic curry. 

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