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
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