1 chicken, cut into small pcs
300gm pork rib bones, in small pieces
20 Buakeluak, scrubbed & washed clean, soaked for 5 days, change water daily
8 rounded tbsp tamarind add 1.5 litres water, strained and use liquid only
3 tbsp sugar
2 tbsp salt
Oil for frying the Rempah
Rempah – pounded finely together
12 slices lengkuas
½ thumbsize pc of turmeric
6 candlenuts
30 shallots
10 red chillies
1-1/2 tbs blachan
Add in
1 tsp coriander powder
1 stalk lemon grass – bruised
Preparation of Nuts
Make a small opening by chipping away the smooth portion of the nut
To cook
Heat pan till hot, add cooking oil, stir fry rempah till fragrant and oil separates from rempah.
Add in pork bones and chicken, mix thoroughly till liquid has reduced. Add nuts, fry for 2-3 minutes.
Add tamarind liquid and seasoning and simmer for half an hour.