Bite size chicken pieces, Keluak nuts, tamarind paste and peels (soaked in water and strained).
Dried chilies, onions, garlic, fresh turmeric, galangal, candlenuts, belachan (shrimp paste), lemongrass stalk.
Handling and preparing the Buah Keluak takes 3 to 5 days, changing the water daily. Opening it is another challenge. This dish is a true celebration of Nyonya culinary heritage, combining bold flavours with rich textures.
