Description
Experience the rich and unique flavors of Peranakan cuisine with this authentic Babi Buah Keluak recipe. This traditional pork rib stew features the distinctive and prized buah keluak (black nuts), slow-cooked in a fragrant rempah paste made with aromatic herbs and spices like lemongrass, galangal, and chilies, and balanced with tangy assam (tamarind) juice. A true culinary heritage dish, perfect for those seeking an adventurous and flavorful Southeast Asian meal.
Ingredients
- 1 kilo pork ribs
- 10-15 pcs bua keluak, washed and soaked overnight
- 5 Bua Keras
- three quarter rice bowl red onions
- 1 thumbsize Kunyit
- one quarter rice bowl dried chillies
- 2 fresh red chillies
- 6 slices lengkuas
- 2 sticks lemongrass, sliced finely
- half inch belachan
- 6 Kaffir Lime Leaves
- 1 rice bowl assam juice
- 1 rice bowl water
- Salt
- Sugar
Method
- Soak overnight bua keluak - take out nuts, pound with salt and sugar and stuff back
- For the rempah: 5 bua keras, 3/4 bowl of red onions,1 thumbsize kunyit, 1/4 bowl of dried chillies, 2 fresh chillies, a bit of lengkuas sliced fine, and the serai, 2 serai sliced fine, and a bit of belachan.
- Fry rempah until naik minyak.
- Add 1 rice bowl of assam juice, a bit of salt and sugar, and 1 rice bowl of water.
- When this boils, add the pork ribs, lower the heat and simmer for half an hour.
- Add the bua keluak and cook until meat is tender (about one hour).