Chicken and pork ribs braised with buakeluak nuts. Baukeluak ia a large black nut which comes from Indonesia.

Ingredients:

1
300 g/ 1/2 kt
8 rounded tbsp
5 tbsp
5 tsp
8 tbsp
20
2 tsp
1/4 tsp

rempah (pound finely):
12 slices
1/2 thumb size piece
6
30
10
1 1/2 tbsp

add in:
1 tsp
1 stalk

chicken, cut into small pieces
pork rib bones, chopped into small pieces
tamarind (assam), add 1.71 liter/ 60 oz water, strain & use liquid only
sugar
salt
oil
buakeluak nuts, soaked for one day, scrubbed & washed clean
sugar
salt

lengkuas
tumeric (kunyit)
candlenuts (buah keras)
shallots (bawang merah)
red chilies
shrimp paste (blachan)

coriander (ketumbar) powder
lemon grass (serai), mashed

Directions:

1. Preparation of nuts: Make a small opening by chipping away the smooth portion of the thicker end of the nut. Scoop out the meat inside and pound it with 2 tsp sugar and 1/4 tsp salt. Press the mixture back into the empty shells.

2. To Cook : Over a high flame, heat a frying pan until hot. Pour in the 8 tbsp oil, add in the rempah, and stir-fry for 2 minutes. Lower to a medium flame, and stir-fry for 2 more minutes. Over a high fire, add in the pork bones and chicken, and stir-fry until the liquid has reduced. Add the nuts, and stir-fry until the oil appears on the surface. Add the tamarind water, 5 tbsp sugar, and 5 tsp salt and simmer for half an hour. Serve hot with rice.