Fried Rice With A Twist!


Not everyone likes the taste of  Buah Keluak.

Here’s my own version of Buah  Keluak Fried Rice.

I noticed most restaurant served their fried rice with too much nutty pulps that makes the rice blackish.

I prefer this texture.

I have added a couple of other ingredients to make this Fried Rice yummilicious,

A close look at my version of Buah Keluak Fried Rice.


Check out here for more details of Buah Keluak and its dishes.

Couldnt Get Enough of Buak Keluak


Not everyone enjoy the “nutsy gutsy” experience.

This is a small portion dish.

You will need to adjust the Rempah if you wish to cook a whole chicken.


9 -10 Buah Keluak (Indonesian Black Nuts)

Chicken Mid Wings (15 pieces)

2 Tablespoons Tamarind Pulp (soaked to extract juice)

10 pieces of medium size fresh prawns (minced)


20 shallots

8 cloves garlic

10 pieces dried chillies (soaked)

8 pieces Galangal

1 thumb size Turmeric

2 slices of Belachan

2 stalks Lemongrass (used white portion only)


Blend the rempah ingredients until a smooth paste.


Soak these Buah Keluak in a mixing bowl for at least 3 to 4 days.

Scrubbed and change the water daily.

Crack the nut with a small kitchen hammer at the “lip” of each nut.

Remove the kernel of each nut and place accumulate the kernel in a bowl and set aside.



Add the minced prawn and mixed together with the fresh of the Buah Keluak.

Season the Buah Keluak fillings with a pinch of sea salt and a little coarse sugar.

Wash the kernel of the Buah Keluak and leave it in a colander to dry.

Scoop about 2 teaspoons of the filling and stuff the black nut paste into each shell by pressing firmly against the interior of each shell.

I used some minced prawn for sweetness and also to prevent the Buah Keluak kernel from dislodging during cooking.

To fry the rempah, heat pot  and add some cooking oil and fry over medium low until fragrant.

Add the stuffed Buah Keluak and tamarind juice and simmer for about 10 to 15 minutes.

I have added two crushed Lemongrass for fragrance.

Now include the mid joint wings together in the pot.

Remember to have sufficient water to cover all the ingredients in the pot preferably home made chicken stock and braise until the chicken meat is tender.

Season with sea salt and some coarse sugar.

You can reheat before serving or leave it to cool before refrigeration.

Here’s a closer look at the “nutsy gutsy” bowl of Nyonya Buak Keluak.


Each family has their own Buah Keluak recipe.


Here’s the East Meet West version of preparing Buak Keluak dish.

Click here to find out how to prepare it.


Never Enough of Buah Keluak!

Ready To Eat Chicken Buah Keluak from Baba King

What happens when I have a sudden craving for some Buah Keluak?

Take a prepacked Buah Keluak from Baba King and defrost it.

Add a couple of extra chicken mid joints or chicken wings and cook them together.

All it takes it less than half an hour and I have a bowl of Buah Keluak.

Other than having Buah Keluak with rice, I usually take it with spaghetti.

This is a dish I would normally cook during Chinese New Year for visitors as I am the only person in the family that enjoy the dish so much.

Though there are only two full nuts in one packaging and a few pieces of chicken, its good enough to please my craving.


Chicken Buah Keluak (Version 2)

Chicken Buah Keluak (Version 2)

Preparation of Chicken Buah Keluak[/caption]


1 medium size Sakura fresh chicken cut into large pieces
10 buak keluak
2 bruised lemon grass stalks
5 fresh prawns (de shelled and minced)
3 tablespoons of minced pork
Dash of superior light soy sauce
2 tablespoons of tamarind paste (soaked in water and drain for juice)
Sea salt to taste

Ingredients for spice paste (rempah)

Spice Paste:

Half cup chopped shallots
2 stalks lemongrass
4 pieces of candlenuts
3 large fresh red chillies (diced)
1 inch galangal
1 tablespoon of belacan (shrimp paste)
Half teaspoon shrimp paste (belacan)
2 tablespoon ground dried red chillies


Wash and scrub the buah keluak and leave to soak in water for three to four days.
Change the water daily.
When to buak keluak are softened, use a pestle and mortar to knock each buak keluak at its opening.
Use a butter spreader to remove the flesh. Set aside on a small plate.
Rinse each buak keluak shell.

Marinate the minced pork and prawns with a dash of superior light soy sauce.
Mix the buak keluak flesh together and stuff each shell with the mixture and set aside.
Blend the rempah into a paste with a teaspoon of water for a good mix.
In a pot add three tablespoons of cooking oil and fry the rempah and bruised lemon grass stalks until fragrant.
Add the tamarind juice and bring to a boil.
Add the stuffed buak keluak and boil for about 10 to 15 minutes to absorb the rempah flavour.
Lastly, add the chicken pieces and simmer until the meat is tender.
Turn off the heat.
Reheat before serving.


You can freeze this dish for later consumption in a Lock and Lock container.

For Version 1 recipe

East-meets-West Cuisine (Buah Keluak Spaghetti)

East-meets-West Cuisine (Buak Keluak Spaghetti)

East meets West Cuisine

Combined the balance of the buak keluak dish with some spaghetti.
The sauce from the buak keluak married and fused into the spaghetti
was unbelievable magic.

Bring a pot lightly salted water to boil. Add spaghetti and cook for 8 to 10 minutes or
until al dente.
Drain and combine with the buak keluak sauce and chicken pieces.

For preparation of how to cook and prepare Buah Keluak, please refer to:

Chicken Buah Keluak (A staple dish of the Peranakans)

Chicken Buah Keluak (A staple dish of the Peranakans)


12 buak keluak
2 tablespoons tamarind pulp soaked 1 cup water
2 tablespoons of cooking oil
1 medium size Sakura Fresh Chicken (quartered)
4 cups water

Spice Paste:

Half cup chopped shallots
5 stalks lemongrass
1 inch galangal
Half teaspoon shrimp paste (belacan)
2 tablespoon ground dried red chillies
Half cup water

Preparation of Buah Keluak:

Soak the whole nuts in several changes of water for at least three days.
Scrub clean each nut.
Use a broad tipped screw driver and pestle to knock out the grooved plates on the nuts.
Widening the opening further by removing some of the shell with a pair of clean broad tipped pliers.
Extract the meat from the nut and discard any meat that is hard or unpleasant. The meat should be soft, black or dark brown and fragrant.
Pound the nut meat until a smooth paste.
Add half teaspoon of salt and stuff the mixture back into the empty buah keluak shells.

(I do not used minced pork to combine with the nut mixture because I prefer originality).

Preparation for Gravy:

Stir and strain tamarind water, discarding any solids.
Make the spice paste, blend all ingredients until smooth.
Heat the oil in wok and sauté the spice paste until fragrant.
Add the chicken and sauté for 10 minutes.
Add the water, tamarind juice, salt and stuffed buah keluak and bring to a boil.
Reduce the heat and simmer slowly for about half an hour.
Leave to stand for several hours or preferably overnight to be kept in the refrigerator
Using a Lock and Lock Airtight Round Container to allow the flavours to develop.

This dish can be frozen at this point.

Reheat and serve hot.