Keluak nut used in Ayam Buah Keluak dish in Peranakan cuisine

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Keluak nut
Food glossary

Reviewed By

Sue Dyson and Roger McShane

One of the hidden gems of Peranakan cuisine is the use of the fabulous keluak nuts from Indonesia. The black, clam-shaped nuts are truly a taste sensation. The interior of the nut is removed from the shell and ground into a paste, then fried with blachan and other spices. It is then put back into the nut and cooked with the chicken dish. The taste is amazing. As you scrape out the paste you savour the bitter, strong, chocolate flavour of the nut and are immediately reminded of similar dishes from other cuisines such as Spain and Mexico where chocolate is paired with chicken.
One of the best places to try the keluak nut is in the dish Ayam Buah Keluak at the Blue Ginger Restaurant in Singapore.
 
     
     
     


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