Sunday, 16 September 2012

Recipe - Ayam Buah Keras (Candlenut Chicken)

Ayam buah keras or candle nut chicken is another popular dish among the Peranakan cuisine. The candle nuts are blended with chillies, onions, turmeric and dried shrimp paste to form a savoury paste for seasoning the chicken.

Turmeric and chillies add flavour and colour to the dish.

Candle nut have high oil content and it can be used as a candle, hence the name candle nut. The Peranakans use them often to flavour their dishes.

The nut has a bitter taste. When eaten raw, the nut is mildly toxic.

Ingredients (serve 5)
5 chicken thigh, bone in, skinless
1 tsp sugar
1 tsp salt
candle nuts
2 tbs oil

Blend the following ingredients into a paste:
8 candle nuts
4 large onions, coarsely chopped
1 tsp dried shrimp paste
1 inch turmeric, chopped coarsely
4 large red chillies, cut into smaller pieces
1 stalk lemongrass, cut into tiny pieces

In a wok or pan, heat the oil on medium till hot
Toss in the paste and saute for about 5 minutes or till fragrant
Stir well to prevent burning
Toss in the chicken and stir fry for about 5 minutes
Add half a cup of water, or enough to cover the chicken
Add sugar and salt
Bring the mixture to a boil and let it simmer on medium low for another 30 minutes.
Dish should be done.

A short 3.5 minute video on how to make Ayam Buah Keluak, another Nonya dish

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