Ayam Buah Keluak (Chicken Curry with Indonesian Black Nuts)

contributed by Nyonya Lian Tan

1 chicken approximate 1.5kg, clean and cut into pieces or pork ribs

20 buak keluak (see Notes)

200 grams minced prawns (optional)

200 grams minced pork

2 stalks lemon grass cut into 5-6 cm length

6 tablespoons oil

Tamarind about 5 tablespoons, add warm water and strain for juice a few times. Discard seeds and pulp.

Rempah: Ingredients to be ground finely.

Chillies ( a full handful of dry chillies , approximately 30, soak in hot water to soften before grinding. Alternatively use 2 heaped tablespoons of chilli powder )

Onions - 2 large

Candle nuts 7

Lemon grass 2-3 stalks, use white stem only

Galangal – 7 slices

Shrimp paste about one and a half tablespoons

Turmeric about 3 cm

3 cloves garlic


1. Pound or blend ingredients.

2. Fry in 5 tablespoons of oil till fragrant, about 2-3 mins.

3. Take out one fifth, mix with mince pork and stuff into shell of buah keluak. Leave aside.

4. Add in lemon grass stems and meat into saucepan with the rest of ingredients. Mix well.

5. Add 3 cups tamarind juice , 1 dessertspoons sugar, and salt to taste.

6. Half way through cooking, add in buah keluak . Stir now and then until meat is cooked.

Serve with plain rice.


1. Buah keluak in the shells have to be soaked in water for at least a day before use.

The shells are broken and opened carefully , enough to remove the meat. The empty shells are then filled with the ingredients mixed with nut meat for cooking.

2. Buah keluak is available in dry form in a packet in Indonesian grocery shops in Maroubra.

Make into balls and throw them in for cooking. Not so thrilling when you have no shells to

scoop out the meat! However the taste of the chicken and sauce is still good.

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Min Chiang Kueh (Peanut pancake)

Contributed by Nyonya Tracy Tan


1 egg

2 cups SR flour

½ tsp dry yeast

½ tsp bicarbonate soda

1 ¾ cups water

4 tablespoons sugar


200g roasted peanuts, coarsely ground

20g sugar


200g grated white coconut

40g orange coloured sugar

15g margarine

Fry together till fairly dry


1) Mix all ingredients and let stand till mixture doubles

2) Pour batter into fry pan and cook till pancake is ready

3) Add filling

4) Serve immediately while hot.

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Prune Cake

Contributed by Nyonya Su Cagnes


A) 270 g pitted prunes

3 tbsp brandy

3 tbsp rum

(Cut the prunes and soak for 3 days)

B) 10 oz. plain flour

1 tsp baking powder

1 tsp bicarbonate of soda

1 tsp cocoa powder (optional)

(Sift these ingredients together)

C) 7 egg whites

3 oz brown sugar

½ tsp Cream of Tartar

(Beat these ingredients until stiff)

D) 7 egg yolks

12 oz butter

4 oz brown sugar

1 tsp vanilla essence

Juice of 1 orange


1) Beat butter with the 4 oz sugar until light and fluffy.

2) Add in egg yolks and beat for another 2 minutes.

3) Add in the vanilla essence and orange juice. Add in the prunes gradually.

4) Fold in beaten egg white into butter mixture in one direction and do it quickly.

5) Fold in sifted flour.

6) Pour mixture into lined 12 inch square or round cake tin.

7) Bake at 160 degrees C for 45-50 minutes or until cooked.

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