Chicken And Black Nut Rendang (ayam Buah Keluak Rendang)
Chicken and Black Nut Rendang (Ayam Buah Keluak Rendang) is a traditional Peranakan dish with rich, complex flavors. The tender chicken is simmered in a fragrant, spicy coconut sauce, infused with the unique earthy taste of black nuts.
Ingredients
- 1 whole chicken, cut into pieces
- 10 black nuts (buah keluak)
- 4 lemongrass stalks, bruised
- 6 kaffir lime leaves
- 400ml coconut milk
- 4 tbsp tamarind paste
- 4 tbsp palm sugar
- 5 tbsp cooking oil
- 1 cup water
- Salt to taste
Instructions
- Soak the black nuts in water for 3 days, changing the water daily to remove toxins.
- Boil the black nuts for 1 hour, then remove the flesh from the shells and set aside.
- Heat the cooking oil in a large pot and sauté the lemongrass and kaffir lime leaves until fragrant.
- Add the chicken pieces and cook until browned.
- Stir in the coconut milk, tamarind paste, and palm sugar. Simmer for 1 hour, stirring occasionally.
- Add the black nut flesh and continue to simmer for another 30 minutes, adding water if necessary.
- Season with salt to taste and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Large pot Sharp knife Cutting board
Tools
Stovetop Wooden spoon
Serving suggestions
Serve the Chicken and Black Nut Rendang with a side of pickled vegetables and sambal belacan for a complete Peranakan meal.
Tips & tricks
For an extra depth of flavor, toast the black nut flesh before adding it to the rendang.
Cost
Medium