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Ingredients Jump to Instructions ↓

  1. Garam assam paste (this is the curry paste)

  2. Ingredients a

  3. 100 gms sliced galangal

  4. 100 gms sliced lemon grass

  5. 6 candlenut/buah keras

  6. 100 gms shrimp paste/belacan

  7. 2 tablespoons chillie powder or 10 dried chillies - deseeded, soaked and drained

  8. 200 gms fresh red chillies - deseeded

  9. 300 gms small red onions or eschallots

  10. 1 teaspoon tumeric powder

  11. cup oil

  12. 20 buah keluak (black nuts)

  13. 1 kg chicken pieces

  14. 500 gms pork ribs - cut into bite sizes

  15. 2 whole lemon grass - bruised

  16. 1 teaspoon salt

  17. teaspoon pepper

  18. cup tamarind concentrate

  19. 2 cups water

Instructions Jump to Ingredients ↑

  1. Method for preparing Garam Assam paste In the food processor, grind Ingredients A into a fine paste, Blend well.

  2. Soak black nuts in cold water for at least 6 hrs or overnight.

  3. Brush black nuts to remove mud and sandy particles.

  4. Crack open at the smooth nut mouth.

  5. Marinate chicken pieces with 1 teaspoon of salt and pepper for ½ hour.

  6. Heat wok and brown chicken pieces.

  7. Remove chicken pieces and set aside.

  8. Fry garam assam paste and saute until fragrant for about 15 minutes over low fire.

  9. Add the tamarind concentrate and 2 cups of water and bring contents to the boil.

  10. Add in the pork ribs and bruised lemon grass.

  11. When contents come to a boil ,reduce the heat to medium, cook the pork ribs for 15 minutes uncovered.

  12. Add the black nuts and the browned chicken pieces.

  13. Continue to cook for another 10 minutes.

  14. Transfer boiling contents into the inner container of the Thermal Cooker.

  15. Boil for another 10 minutes and insert the inner container into the Thermal Cooker.

  16. Close the lid of the Thermal Cooker and set it aside for 6 hours.

  17. No electricity is used.

  18. After 6 hours the Buah Keluak Curry is ready.

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