Ayam buah keluak, chicken with keluak nuts

Ingredients

• 200 g of pre-prepared keluak walnuts (soaked for several days, purchased ready-to-use)
• 100 g of ground pork
• 1 kg of chicken, cut into pieces
• 1 liter of water
• 2 tablespoons of oil
• 1 tablespoon of tamarind pulp soaked in a cup of water
• 1 teaspoon of salt
• 10 shallots
• 10 dried red chili peppers
• 3 cm of galangal
• 2 stalks of lemongrass
• 2 cm of turmeric
• 1 tablespoon of grilled shrimp paste (belacan)

Open the walnuts, remove the meat, mix it with the ground pork and 1/2 teaspoon of salt, and then fill the shells.

Filter the tamarind water to remove the solid particles.

Combine the spice mixture and cook in the oil until it is browned and fragrant.

Add the chicken and cook for 5 minutes.

Add the water, tamarind juice, the remaining salt, and the walnuts. Bring to a boil and simmer for 20 minutes.

Let it cool completely, then place it in the refrigerator for a few hours, ideally overnight.

Heat and serve with steamed white rice.