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AYAM BUAH KELUAK
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Introduction and history
- Ayam Buah Keluak is a popular dish that is a tradition and a symbol of Peranakan (Baba Nyonya) cuisine. It is the finest example of Nyonya cooking, which is fundamentally based on Chinese community cooking techniques but adapted to the spicy and spice-rich tastes of the Malay community.
- The main and most important ingredient in this dish is the buah keluak (keluak nut), also known as the Indonesian black nut. This nut comes from the kepayang tree (Pangium edule), which grows in Malaysia and Indonesia. The uniqueness of this nut is that it is highly poisonous if eaten raw. It must go through a very complicated and time-consuming preparation process, including being soaked and boiled for days as in the recipe, soaked for 7 days to remove toxins. This process demonstrates the traditional wisdom of the Peranakan community.
- The second main ingredient in this dish is a rich, spicy-sour sauce. This sauce is made from a combination of blended ingredients that are sautéed and then combined with tamarind juice for its sourness. The dish combines the unique nutty flavor with a thick and flavorful spice gravy.
- Ayam Buah Keluak is not a daily dish given the very complicated, long, and highly skilled preparation process for the keluak nut, . It is considered a luxury dish and serves as a marker of social status and the skill of a Nyonya cook. It is often a source of pride for the host when served.
- Therefore, it is commonly served on important and special occasions, especially during Chinese New Year celebrations and large family gatherings within the Peranakan community. The complex and inimitable taste of the buah keluak makes it one of the most iconic dishes in Nyonya cuisine. Every Peranakan family often has its own recipe with its own unique taste.
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Chicken
Buah keluak (Keluak nuts)
Lemongrass (bruised)
Tamarind juice
Chicken stock powder
Salt
Sugar
Water
Blended ingredients
Dried chilies
Shallots
Garlic
Belacan (Shrimp paste)
Fresh turmeric
Lemongrass (finely sliced)
Galangal
Preparation
Raw buah keluak must be washed clean and soaked for 7 days, and the soaking water must be replaced with fresh water every day.
The buah keluak is then boiled on the seventh day for one hour before the mouth of the nut is opened.
Cooking Method
Heat one ladle of cooking oil in a wok.
Add 2 stalks of bruised lemongrass.
Sauté the blended ingredients until the oil separates ("pecah minyak") and becomes fragrant.
Add the buah keluak to the sautéed paste and cook together for 2 minutes.
Add the cut chicken pieces and stir until the chicken is half-cooked.
Add the tamarind juice.
Add water until it covers the chicken.
When the gravy is almost thick, add salt, sugar, and chicken stock powder to taste.
Stir until the chicken is tender and cooked.
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Reference Source
Bahan Bacaan
Singaporean Malaysian Recipes. (n.d.). Ayam Buah Keluak | Nyonya Prawn and Chicken in Black Nut Sauce. Diakses pada 1 November 2025, daripada https://www.singaporeanmalaysianrecipes.com/ayam-buak-keluak/
Mah, K. (2024). Eat-drink: For home style Nyonya dishes such as ‘ayam buah keluak’ and ‘babi pongteh’, drop by Lin Neo Delight in Melaka. https://www.malaymail.com/news/eat-drink/2024/11/23/for-home-style-nyonya-dishes-such-as-ayam-buah-keluak-and-babi-pongteh-drop-by-lin-neo-delight-in-melaka/157729
Informan
Thomas Tan Chai Eng. Dua 2 Bibik Melaka, No.82, Lorong Tun Fatimah, Durian Daun, 75400, Melaka. (+60 12-2525351)
Hamidah Food Industry (Mamamidah). KM 15, Bukit Dodol, 77300, Umbai, Melaka. (+60 12-9169505)
Location
State JKKN Contact Information
Nur Al-Farani binti Rosli
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Melaka
Kompleks JKKN Melaka
Hang Tuah Jaya, Lebuh Ayer Keroh,
75450 MELAKA
06 - 763 6308
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