The crown jewel of Peranakan cooking: chicken braised with inky keluak nuts in a complex rempah of galangal, candlenuts, and dried chilies.
Ayam buah keluak is widely regarded as the masterpiece of Peranakan (Nonya) cuisine and one of the most distinctive dishes in all of Southeast Asian cooking. Buah keluak — the seed of the Pangium edule tree — is a black nut with a uniquely earthy, bittersweet, smoky flavor that has no substitute. The raw seeds contain hydrogen cyanide and must be fermented and boiled for weeks before use, which is why they are always sold pre-treated. The inky black paste inside each nut is scooped out, mixed with minced pork and shrimp, and packed back inside before the stuffed nuts are braised with chicken in a rempah of shallots, galangal, lemongrass, candlenuts, and dried chilies. The braising liquid turns a deep, mysterious black from the nut juices, developing a flavor unlike anything else: earthy, complex, and profoundly savory. This is a dish that takes two days to prepare and rewards every minute.
Serves 4
Crack a small hole in the pointed end of each nut. Soak overnight in water. Drain. Scoop the black paste into a bowl. Mix with minced pork, shrimp, soy sauce, and sesame oil. Pack filling back into each nut.
Buy nuts pre-treated — raw buah keluak requires 40+ days of fermentation and is unsafe to prepare at home.
Blend shallots, garlic, galangal, lemongrass, candlenuts, soaked chilies, and belacan into a fine paste.
Heat oil in a heavy pot over medium heat. Fry rempah 12-15 minutes, stirring, until fragrant and oil separates.
Add turmeric and stir 30 seconds. Add chicken pieces and stir to coat in paste. Cook 5 minutes, turning occasionally.
Nestle stuffed keluak nuts among the chicken. Add tamarind liquid and water. Bring to a boil, then reduce to a low simmer.
Braise covered 35-40 minutes, turning chicken and nuts occasionally, until chicken is cooked through and sauce is deeply black and aromatic. Add salt and sugar. The flavor should be earthy, sour, savory, and gently bitter.
Purchase buah keluak from Peranakan specialty grocers or online — they are sold pre-treated and ready to use.
Eating the dish: use a small spoon to scoop the black paste from the nut directly — this is the most prized part.
The flavor deepens significantly overnight; ayam buah keluak is even better reheated the next day.
Babi buah keluak: replace chicken with pork ribs — equally traditional in Peranakan households.
Boneless version: use boneless chicken thighs to reduce preparation fuss.
Keeps refrigerated up to 3 days and genuinely improves with time. Reheat gently on the stovetop with a splash of water.
Buah keluak has been consumed in Southeast Asia since prehistoric times. The dish ayam buah keluak emerged from the Peranakan (Baba-Nyonya) community, descendants of Chinese immigrants who married into Malay society from the 15th century in Penang, Melaka, and Singapore, blending Chinese cooking technique with Malay spices and indigenous ingredients. It remains central to Peranakan cultural identity.
Peranakan grocery stores in Malaysia, Singapore, and major Western cities with Southeast Asian communities stock pre-treated buah keluak. Online Southeast Asian ingredient retailers also carry them.
Earthy, slightly bitter, with notes of dark chocolate, forest mushrooms, and a unique smokiness. There is genuinely no substitute — the dish without it is simply chicken curry.
Increase the tamarind and sugar slightly to balance the bitterness. Some cooks add a tablespoon of black bean paste to smooth the flavor.
Per serving (400g / 14.1 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.