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AYAM BUAH KELUAK

Serves 8 to 10

Ingredients:

  • Tamarind (assam) Paste, 1 tablespoon
  • Buah Keluak Pulp, 100 grams (mashed)
  • Minced pork, 300 grams
  • Sugar, 1 teaspoon + ½ tablespoon
  • Salt, ¼ teaspoon + 1 teaspoon
  • Cooking Oil, 4 tablespoons
  • Coriander powder, 1 tsp
  • Lemongrass, 1 stalk (use white portion only)
  • Whole Chicken, 800 grams, (chopped into serving pieces)

Grind together:

  • Galangal, 3cm long
  • Turmeric, 3cm long
  • Lemongrass, 1 stalk (use white portion only)
  • Dried chillies, 10 (soaked & remove seeds)
  • Candlenuts, 4
  • Shallots, 20 (peeled)
  • Belacan, 1 teaspoon

Preparations:

  • In a bowl, add Tamarind (assam) paste with 900ml of water, mix well and strain liquid for use. Set aside for later use.
  • In a bowl, add buah keluak pulp minced pork, 1 teaspoon sugar, ¼ teaspoon salt and mix well. Roll into balls and set aside for later use.

Instructions:

  1. In a 4.5L Thermos® Shuttle Chef® inner pot, add cooking oil and heat till hot. When hot, add grinded ingredients, coriander powder, lemongrass and stir fry till fragrant.
  2. When fragrant, reduce to low heat, add the chicken pieces and stir fry for 5 minutes.
  3. Add tamarind (assam) paste liquid, bring contents to a boil. When boiling, add 1 teaspoon salt, ½ tablespoon of sugar and mix well.
  4. Gently add mince pork balls into the inner pot and simmer for 20 minutes.
  5. After 20 minutes, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 2 hours.
  6. After 2 hours, place inner pot over medium heat, remove some of the ingredients, simmer until your desired thickened consistency and place the ingredients back.

Notes:

  • This recipe is based on using a 4.5L Thermos® Shuttle Chef® KBG-4500. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.

Photos and recipe courtesy of Justine Ong from www.tings.sg.