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.

Chicken And Black Nut Rendang (ayam Buah Keluak Rendang)

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

  1. Soak the black nuts in water for 3 days, changing the water daily to remove toxins.
  2. Boil the black nuts for 1 hour, then remove the flesh from the shells and set aside.
  3. Heat the cooking oil in a large pot and sauté the lemongrass and kaffir lime leaves until fragrant.
  4. Add the chicken pieces and cook until browned.
  5. Stir in the coconut milk, tamarind paste, and palm sugar. Simmer for 1 hour, stirring occasionally.
  6. Add the black nut flesh and continue to simmer for another 30 minutes, adding water if necessary.
  7. 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