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AYAM BUAH KELUAK
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Introduction and history
Ayam Buah Keluak is a special dish from the culinary traditions of the Peranakan Baba Nyonya, renowned for its rich, unique, and complex flavors. This dish reflects the creativity of Peranakan cuisine, which blends traditional Malay spices with local ingredients such as buah keluak, the "star" ingredient of this dish.
Ayam Buah Keluak is a dark curry-based dish made with chicken cooked together with buah keluak (Pangium edule). Buah keluak is a tropical seed with a unique flavor—rich, slightly bitter, and aromatic, resembling truffle or dark chocolate. The dish is known for its balanced combination of spicy, salty, sour, and creamy flavors.
This dish is believed to have originated from the influence of Javanese cuisine in Indonesia, particularly the dish Rawon (a black beef soup that also uses buah keluak). As the Peranakan community flourished in Melaka, they adapted the dish by substituting beef with chicken and incorporating Malay culinary elements such as coconut milk and spices.
1. Symbol of Identity and Cultural Heritage of the Peranakan Community
Symbol of Peranakan Tradition: Ayam Buah Keluak is one of the most iconic dishes in Peranakan cuisine. It symbolizes the blend of Malay, Chinese, and Javanese cultural elements, reflecting the rich history of the Baba Nyonya community.
Preserving Tradition: This dish is often passed down from generation to generation. Its recipe and cooking methods are considered a valuable family heritage.
2. Role in Celebrations and Traditional Ceremonies
Festive Dish: Ayam Buah Keluak is typically served during important celebrations such as Chinese New Year, Peranakan wedding feasts, or ancestor worship ceremonies.
Symbol of Wealth and Uniqueness: This dish is often regarded as luxurious and special, as ingredients like buah keluak require meticulous preparation.
3. Symbol of Family Bonds
Fostering Family Ties: The preparation of Ayam Buah Keluak usually involves extensive handiwork, such as soaking, cleaning, and processing the buah keluak. These activities are often done together as a family, strengthening familial bonds.
Family Recipes: Each Peranakan family may have its own variation of the dish, making it a unique symbol of their family identity.
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Main Ingredients
1. Buah Keluak
Buah keluak is a seed that must be soaked and fermented beforehand to remove its natural toxins (hydrocyanic acid).
The pulp of buah keluak has a nutty flavor combined with the aroma of dark chocolate and truffle.
2. Chicken
Chicken is cut into small pieces, commonly used for its tender texture and ability to absorb the spices and gravy.
3. Spices
Traditional spices include:
Dried chilies (for spiciness)
Galangal, turmeric, and ginger (for fragrance)
Shallots and garlic (as the spice base)
Tamarind or bilimbi (for sourness).
4. Coconut Milk
Coconut milk is added to provide a creamy texture and rich flavor to the gravy.
Preparation Method for Ayam Buah Keluak
1. Prepare the Buah Keluak
Soak the buah keluak overnight to clean its shell.
Break the shell and extract the pulp, or create a small hole to scoop out the pulp while eating.
2. Prepare the Spice Paste
Blend dried chilies, shallots, garlic, galangal, turmeric, and ginger into a fine paste.
Sauté this paste in hot oil until fragrant.
3. Add the Chicken and Buah Keluak
Add the chicken to the spice paste and stir until well coated.
Mix in the buah keluak along with its pulp into the gravy.
4. Add Coconut Milk and Seasoning
Pour in coconut milk, dark soy sauce, palm sugar, and tamarind juice.
Let the dish simmer until the gravy thickens and the chicken is tender.
5. Serve
Serve with hot steamed white rice. The buah keluak pulp can be scooped out and eaten with the gravy or rice.
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Reference Source
Bahan Bacaan
Ng, S. (2007). The Peranakan Cuisine: A Culinary Journey Through Tim Chia, L. (2011). Flavours of the Straits: Recipes from the Peranakan Kitchen. Singapore: Straits Times Press. e. Singapore: Peranakan Press.
Tay, K. S. (2014). The Evolution of Nyonya Cuisine: Tradition and Transformation. Kuala Lumpur: Nyonya Publishing.
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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