1 kg chicken, cut into chunky pieces
15 buah keluak
4 stalks lemon grass, bruised lightly
4 tbsp oil
Mix, then strain, to extract asam juice
4 tbsp tamarind paste (asam jawa)
1 litre water
Spices (grind and combine)
2 cloves garlic
2cm piece galangal
8 fresh red chillies, seeded
4 dried chillies, soaked
1 tbsp belacan stock granules
1½ tbsp sugar
1 tsp salt
Soak buah keluak in water for 2 to 3 days. Scrub well with a brush and wash clean. Chip a small hole in each nutshell at the thicker end of the nut.
Heat oil in a wok, fry ground spices and lemon grass until fragrant. Add in chicken and fry, stirring constantly.
Add tamarind juice and buah keluak. Simmer until the liquid has been reduced and chicken is tender. Add seasoning to taste, then dish out to serve hot.