Episode 1 Back to Recipes
AYAM BUAH KELUAK (Chicken Buah Keluak)
Buah Keluak Mixture Spices Other Ingredients
  • 20 buah keluak nuts - soaked for 3 days
  • 1 egg
  • 2 tsp sugar
  • 1/4 tsp salt
  • 10g tumeric
  • 20g candlenut / buah keras
  • 20g belachan
  • 30g dried red chillies (before soaking)
  • 50g galanggal/ lengkuas
  • 150g shallots
  • 2 stalks lemon grass
  • 7 tbsp oil
  • 1 chicken (about 2 kg)
  • 800ml water tamarind juice (50g tamarind with 400ml water)
  • 40g sugar
  • 25g salt

METHOD

  1. Scoop out flesh from soaked buah keluak, blend it and mix it with egg, sugar and salt.
  2. Put the buah keluak mixture back into the empty buah keluak shells.
  3. Pound spices into thick paste.
  4. Cut chicken into pieces.
  5. Squeeze 50g tamarind in 400 ml water to make tamarind juice. 6. Heat oil, sautee spices until fragrant.
  6. Add chicken and stir-fry.
  7. Add in buah keluak.
  8. Add 400 ml tamarind juice and 800ml water, sugar and salt.
  9. Simmer for 15 minutes until chicken is cooked.
NYONYA CENDOL
Gula Melaka Syrup Cendol Mixture Coconut Milk
  • 500g gula melaka
  • 10g sugar
  • 400ml water
  • 120g corn flour
  • cendol juice (10 cendol leaves blend with 250ml water)
  • pandan juice (10 pandan leaves blend with 750ml water)
  • 1tsp lime/kapur
  • milk from 2 coconuts
  • 1/4 tsp salt

METHOD

  1. Boil gula melaka, sugar and water to make gula melaka syrup.
  2. Mix corn flour, lime with the cendol and pandan juice.
  3. Stir well and strain. Cook over medium fire until mixture boils and thickens. Keep stirring to prevent burning.
  4. Press mixture over cendol grater into basin of ice-cold water.
  5. Add 1/4 tsp salt into coconut milk.
  6. Serve chendol strips with ice shavings and 2 scoops of gula melaka and coconut milk to taste.