Chicken Braised with Black Nut (Buah Keluak Kay)

I have been wanting to try out this nonya dish recipe since I bought the book, which was in 2003. Having never seen or eaten black nut, I wasn't sure if it'd taste good.

I read from somewhere that you need to soak black nuts for hours, even weeks before cooking, otherwise they can be poisonous. Then some say that the taste is an acquired one. You either like it or you don't.

And where can I get these nuts? Certainly not in Giant or Tesco or Jusco. Well, I found it by accident at the Pasar Besar TTDI. And after comparing a few recipes from different sources, I decided on that same recipe which I had wanted to try out 5 yrs ago:)

This is a very good book with more than 100 nonya recipes and photos. I've only managed to try 4 recipes from it though and they were all failproof & tasty ;)

Alright, let's get down to business....

original Recipe from Nonya Flavours
(written with permission)

20 buah keluak
2 tsp sugar
1/4 tsp salt

Spice Paste (ground):
20gm galangal
15gm turmeric
10gm ginger
20g candlenuts (buah keras)
200gm shallots - peeled
20gm garlic
10gm dried chilli
1.5 TBSP belachan

1 kaffie lime leaf
1 lemongrass - crushed

1.5kg chicken - cut into pieces (I only used half a chicken)
2 TBSP tamarind pulp, mixed with
1 Litre water

2 TBSP sugar, or to taste
3 TBSP salt, or to taste

Pound all the spice paste ingredients using a mortal and pestle preferably

Here's the black nut. I only used 5 instead of 20 coz I want to be on the safe side ;) I soaked them in water overnight (9 hours) changing water a few times.

This is where it gets real tricky. The instructions in the book says "with the help of a pestle or small hammer, knock the tip of a sharp knife into the flat side of the nut near the thick end, to chip a small hole in the shell. Dig out the flesh from the nut (discard if bitter). Reserve shells."

Now what in the world does that mean? Where is the flat side near the thick end?? I tried knocking it many times and all I got was this tiny hole in which I could hardly dig anything out.

After several attempts lasting nearly 20 minutes and almost broke my Zwilling knife, I wasted one nut completely, and cracked another one fairly well.

Then suddenly, I got it. Just crack the buttock of the nut where it's softer. Then dig the flesh out with the back end of a spoon. I tried a tiny bit to make sure it's not bitter. Hmmm tastes a little like hazelnut.

After all the flesh has been removed from the shells ( I only have 3 out of 5 usable in the end) pound the flesh in a mortar together with the sugar and salt until you get a smooth consistency. Then pack them back into the empty shells.

Now let's get cooking:

Heat up 1/2C of oil in a wok and saute the spice paste together with the lime leaf and lemongrass. Fry for about 2minutes then add in the chicken. Mix well, fry a couple minutes till colour of chicken has changed then add in the strained tamarind water. Simmer on low heat till liquid is halved (about 35minutes)

Hey I have visitors!!!! Our township cows are back! And they are right behind my house, walking past looking for yummy leaves to munch :)

Our security guard chasing them away

Poor baby cow left behind.....but don't worry, the mummy cow came back for it :)

Back to the simmering chicken.....
Add stuffed black nuts and simmer for 30minutes (*30minutes was a little too long as my chicken was already falling off the bones. I only simmers for 15minutes. Wonder if it would have affected the black nut flesh). Season to taste with salt and sugar.

I must say this is so delicious. I dont' know what it should taste like but Mal and I liked it. We didn't care for the black nut though. The flesh was... hard to describe... it wasn't hazelnut nutty anymore, and it smelt funny, could be I didn't cook it long enough? Do give this recipe a try and you will know what I mean.

Would love to hear from anyone who has tried and like black nut :)