Black Beauty: The Joy of Buah Keluak

Black Beauty: The Joy of Buah Keluak

30 May | 3 Jun

Regular price $210.00 Sale

30 May (Tue) 2:00pm-5:30pm : 0
3 June (Sat) 12:00pm-3.30pm : 4

10% discount for returning participants

Buah keluak are the ‘black gold’ of Peranakan cuisine, typically cooked up with chicken or pork ribs in a lip-smacking tamarind gravy. But what else can we do with this amazing food – often called a nut, though really a seed –  whose rich, smoky, earthy flesh has notes of black truffle, cocoa, olive and hazelnut? Learn how to make a foundation sambal buah keluak which can be enjoyed on its own as a side dish or condiment, and also how to use it as an ingredient in three more of Christopher’s original recipes.

1) Sambal Buah Keluak: buah keluak flesh pureed and slow-fried with a rempah (spice paste) to make a thick, dusky sambal paste with deep and complex dimensions of flavour.

2) Buah Keluak Scotch Eggs: an English classic in Peranakan dress! Boiled eggs wrapped in a juicy mix of minced pork and sambal buah keluak, breadcrumbed and fried to a golden finish. Served with a zippy lemongrass, chilli and garlic dip to complement the different succulent, soft and crisp textures.

3) Buah Keluak Ayam Pais: traditional buah keluak pais is often made with seafood: for a change, this one blends sambal buah keluak with minced chicken and a hint of sweet spice, wrapped up into banana leaf parcels, grilled, and served piping hot. 

4) Spicy Seafood & Buah Keluak Nasi Goreng: fried rice spiked with sambal buah keluak, fresh prawns and squid, black olives, chilli and Thai sweet basil – a mouthwatering combination of tastes and fragrances.

Maximum of 12 participants.

Demonstration by Chef.

Food Tasting

Participants will sample on all the demonstrated items.

Take Home Items
Participants will take home a Recipe Pack.

Christopher Tan
Learn more about Christopher here