Ingredients:
- 30 Indonesian black nuts
- Pinch of salt
- ½ teaspoon sugar
- 1.4 KG chicken, cut into pieces
- 1 teaspoon salt
- 340 g (12 oz) garam assam paste thawed
- 570 g (20 oz) pork ribs, cut into pieces
- 85 g (3 oz) tamarind soaked in 170 ml water, squeezed and strained
- 1-1 ½ level teaspoons salt
- 950 ml (32 fl oz) water
Method
Soak nuts in cold water for ½ hour. Brush
nuts to remove sandy particles. Crack where nut is smooth and remove meat. Add
a pinch of salt and sugar (half teaspoon) and pound together to form a firm
smooth paste, then refill shells.
Season chicken with 1 teaspoon salt and
leave for ½ hour.
Place the thawed garam assam paste in an
enamel pan with tamarind juice, 1 teaspoon salt and 905 ml water. Bring to boil
over high heat. Add pork ribs and boil for 5 minutes. Reduce heat to moderate
and cook for ½ hour. Add the nuts and then the chicken and continue to cook for
another ½ hour or till chicken is tender. Stirring occasionally.
Serve with white rice.
