Buah Keluak
This is the most amazing plant that I know of. Its fruits are so poisonous and yet they are eaten as delicacies from Southeast Asia to the Pacific Islands. I am talking about Pangium edule. Locally, we know the fruits of this plant as Buah Keluak, and the seeds are used as a significant ingredient in the nonya dish - Ayam Buah Keluak.
We have an old tree in the garden. It flowers and bears fruits regularly, but in small quantities. The fruits are like papayas, but are harder, more rough-textured and more brown.
Inside the fruit, embedded in yellow pulp are the large seeds. Each seed has a hard shell. The raw seeds taken from the fruits are highly poisonous. Native people apparently have found ways to detoxify the seeds before consuming them. One way apparently, is to boil the seeds without their shells in several changes of water before leaching them in flowing streams or rivers for a few days. Another way is to boil the seeds with the shells intact and then burying the boiled seeds in ash for over 40 days. The seeds that we can buy in our markets in Singapore are apparently detoxified by the latter method.
The next time you enjoy a meal of Ayam Buah Keluak, take time to marvel at this amazing plant - so poisonous, yet so edible. Simply fascinating.
- by Wong Wei Har
Harro! said,
January 11, 2007 @ 9:25 am
So tempting…
Ijay Ngan said,
February 12, 2007 @ 12:12 pm
Good day,
Can i take your photo to put it in my blog as i wanted all my friends to know about this baba nyonya delicacies?
Wei Har said,
February 15, 2007 @ 12:19 pm
Sure, please go ahead.
JefAdnan said,
May 13, 2007 @ 12:54 pm
The highlight of a Mothers’ Day lunch I attended yesterday was Nasi Rawon.
Nasi Rawon is apparently a delicacy originated from Indonesia/Singapore. The main dish is Beef Rawon Soup which at one glance resembles beef cooked in soya sauce. But the Beef Rawon’s taste is really out-of-this-world!!!
Yes, the keluak is not easy to find locally. But I was informed that you can get them in Malacca as they are used by the Babas n Nyonyas in their cooking. The keluak are normally brought in from Indonesia through Singapore; and sometimes ferried in straight from Pekan Baru, Sumatera.
Wei Har said,
May 14, 2007 @ 9:36 am
Thanks JefAdnan for sharing that!
kenny toh said,
October 16, 2007 @ 12:54 pm
Hi,
I am interested in see the actual tree.
Can you tell me where is the tree located.
Thanks
We cook it occassionally. Maybe we can cook some for you to savour.
Simon Longman said,
October 30, 2007 @ 8:00 am
Hi Kenny,
Sorry it took so long to get back to you - Buah Keluak trees can be seen along Clemenceau Ave (Southbound) near Fort Canning Park opposite the two temples and a church.
Thanks
Henry Herrera said,
February 12, 2008 @ 1:58 pm
The Eurasians have their their own style of cooking Buah Keluak with chicken/pork bones/soft bacon bones.
However, according to my late mother in law you need to soak the keluak for 2-3 days before cooking. Is this necessary?
Wei Har said,
February 13, 2008 @ 11:12 am
Hi Henry,
With regards to your late mother-in-law’s recipe, the soaking would probably involved removing the flesh from inside the seed. This flesh is then soaked for days with periodic changes of water to remove the poison. After soaking, the flesh must be thoroughly cooked. However, we do not recommend trying this unless you are very experienced because the seeds are highly toxic.
Henry Herrera said,
February 13, 2008 @ 2:58 pm
What I meant was… Keluak already treated when bought. They are soaked whole for at least 2 days, then wash each one thoroughly, break open at the eyelet (the tedious part of before cooking) The keluak is then cooked with the flesh still in the shell.
As such do they still need to be soaked? Maybe I should try without soaking and see what happens.
Any one keen to know the simple recipe as the Eurasians cook the keluak? Glad to share In-law’s recipe. Am sure she would’nt mind.
Henry Herrera said,
February 13, 2008 @ 3:03 pm
Anyone in need to buy keluak?
1) At the Selangor Pasar Borong, Sri Kembangan. Sold by Indonesians at RM6-7 per Kg.
2) At he Chow Kit Wet Market (again sold by Indonesians) at RM10 per Kg. Bought a Kg. last Sunday and she was kind enough to guide me how to choose the good ones. “Pilih yang berat”
Dwi Pertiwi said,
May 3, 2008 @ 3:13 pm
I eat them!!!!!!!!!! … I love them …yum … yum …
Dwi Pertiwi said,
May 3, 2008 @ 3:15 pm
Oh … and I can cook them
Want Indonesian kluwak? Call me here: +62 8585 6363 431
Carrie said,
June 25, 2008 @ 4:19 pm
Got to know about buah keluak fr recipe on Nyonya Cooking,never seen it until went to Surabaya last week,bought 10 pcs fr Pasar Parbean,cost Rp 2000(approx RM0.80).The seller show me how to break the shell,can I use the flesh fr the one she broke.Guess those I bought have been treated as they r rather ashy looking.I’m now soaking the rest in water,getting ready to try my new recipe,very excited over the finish product,can’t wait to share with my friends.Hope we can get use to the acquire taste as comented by comments posted in the net.
Henry,I would love to have your mum-in-law recipe to explore,esp it’s a different dish, not Nyonya but Eurasian cooking.Thanks.
Bigfan said,
July 21, 2008 @ 6:03 pm
Does anyone know where to buy the buah keluak in singapore?
I would like to cook ayam buah keluak for hubby whose birthday
is coming soon. He is a big fan of the dish!!!!!
Phuan said,
November 17, 2008 @ 10:36 pm
I went to Batam recently & found the Buak Keluak being sold in this shop (Yong Heng Food Trading) selling local products, located @ Komplex Golden Prawn Blok C, No. 6-7, Batam, Indonesia, Tel : +62 (0)778-411814.
This row of shophouse is just outside the Golden Prawn (555 & 933) Seafood Restaurants @ Batam which the tourists will visit. They are priced @ 35,000 Rp per pack (500g), but the owner gave me a discount for 3 paqcks @ S$ 10. They looks good & heavy & I counted about 25 buah keluak per pack.
I bought some from the market @ Blk 48, Tanglin Halt Road which was also very good, but a bit expensive @ S$ 3 per pack (12 nos.), but the seller was very kind & told me that he will compensate for any spolit buak keluak the next time I go back.
I used the Nonya recipes from Patricia Lee’s book by Seashore Publishing, who has two books - one book titled “Delicious Nonya Kuehs & Desserts” & the other book titled “Classic Nonya Dishes”.
So far, I’ve tried the few recipes & it was very good - Pulut Hitam Kaya (steamed black glutinous rice with green kaya on top) , Pulot Inti (Glutinous rice wrapped in banana leaf with brown coconut filling on top) & also the Ayam Buah keluak - very yummy & rich !
daniel gwee said,
December 28, 2008 @ 7:50 pm
My wife and I were at the Fort Canning Spice Gardens and we chance upon the fruit on the ground. Still quite intact but partly eaten by a squirrel, I think. Would be happy to send a picture to you if you could let me know details.
Regards Daniel
Gabby said,
January 10, 2009 @ 5:12 am
is buah keluak same as “candle nut”… i thought so.
i bought it - its creamy white colour and after cooking - it was still the same colour!
have i bought the wrong stuff?
Matty said,
January 10, 2009 @ 4:02 pm
Hi Gabby.. Candle Nut is Buah Keras (not sure of spelling but the pronunciation is that). i know its use is to bulk up or add texture to rempah and sambal. not sure about other uses.
drak said,
January 12, 2009 @ 9:04 pm
how the plant grow…?
Benjamin said,
January 20, 2009 @ 12:54 pm
Hi all, do anyone of you know what is the side effect of eating this nut? For say, if its not properly detoxified or maybe how do we know that those we bought are already detoxified? My grandma bought some to cook and i’m abit skeptical about eating it. Haha Thanks in advance.
demoadmin said,
January 20, 2009 @ 5:31 pm
Hi Benjamin,
I’m not sure whether is there any written scientific papers on any possible side effects of this nut but I’ve been eating ayam buah keluak almost every wkend during lunch at my boyfriend’s place (his family is Peranakan you see) and I’m still alive and kicking, with no side effects, except very much addicated to this dish!
Cheers,
Shirley
Benjamin said,
January 21, 2009 @ 6:39 pm
Hi Shirley,
wow you get to eat it weekly! Thanks for your input, i’ll definitely continue eating it since i only get it once a year. Cheers! Happy Chinese New Year…
Ben
Samantha said,
January 24, 2009 @ 10:12 pm
Hi! I chanced upon this site when I was looking for an English name for Buah Keluak. I don’s suppose there is one by any chance?
I absolutely love this dish! My mum cooks it every CNY with pork ribs. I just had all the fun of knocking the seeds!
My mum buys them from a particular stall at Tekka Market, and so far from the past few years, we always get good ones!
Have a Happy CNY! (:
Benjamin said,
January 25, 2009 @ 12:28 am
Maybe we can compile the various styles of cooking buah keluak.
My grandma cooks the entire nut together with chicken and pork. I’ve heard of others who cook the keluak flesh without the shell and also those who dig out the flesh, mix it with meat before stuffing it back into the shell to cook.
Any more?
Happy CNY!
Cheers
Ben
Adrian said,
January 25, 2009 @ 9:33 pm
If you want the scientific name:
http://www.hear.org/Pier/species/pangium_edule.htm
I had it for CNY here in Perth…. very nice…. I can just have the soup all night…
Samantha said,
January 26, 2009 @ 11:23 pm
Hmmm I’m not too sure about other recipes. My mum follows the one your grandmother does, only now she just does it with pork ribs.
I just heard from my sis that her mum-in-law’s style is to dig out all the flesh from all the nuts, pound it and season it with sugar (?) then stuff it back into the shells to the brim. I’m not too sure if this is done before or after cooking, but I have a feeling it’s before.
Emil said,
January 30, 2009 @ 10:50 am
Tekka market has some of the better quality buah keluaks. They’re bigger than most of those sold in the heartlands. Do be very careful when you detoxify them though. Make sure to follow the tried & tested method of soaking them for 3 days. Apparently, the fruit is so poisonous that lethal doses of cynide can be made out of the fresh fruit and Indon villagers use it as rat & fish poison. All said, it’s my favourite dish & I’ve been eating it since I was a kid.
Samantha said,
January 30, 2009 @ 8:41 pm
Oh? But my mum mentioned that it’s only poisonous when it’s green. If it’s black it means it’s been treated in ash and burried for a while. I think the 3 days of soaking is just to get rid of the dirt on the shells.
Timothy Quek said,
January 31, 2009 @ 3:59 pm
Currently, you can get a delicious ‘ready-cooked Ayam Buah Keluak in microwavable container @ S$10/50 to S$12/50 per container from Lorna’s Stall @ (Makan- Shop)324 Bedok Road Hers is a typical Nyonya Cuisine. very well done.
The proof is in the eating…….Cheers !
Benjamin said,
February 2, 2009 @ 12:19 am
Hi Timothy,
thats something interesting. I’ll definitely check it out. Thanks for the recommendation!
Cheers
Lilian said,
February 8, 2009 @ 7:37 pm
My family has been cooking and eating buah Keluak for more than 8 decades. It’s ashame that I didn’t know how the plants & its fruits are like. Thanks Wei Har for this blog. I certainly am not aware how poisonous the fruit is but all I know it’s a delicious family nyonya dish that I learnt from my late mother in-law. I just cooked yesterday and my family enjoyed it very much. However the chicken meat tasted very much better when you eat it the following day after cooking. Don’t worry about the treated buah keluak, as I said my family has been eating it for ages. In fact “Fast Food” are more poisonious to our body than the kluak .
daniel gwee said,
February 9, 2009 @ 6:22 am
I noticed that buah keluak is usually cooked with chicken. A friend suggested that cooking it with pork ribs is better. It improves on the taste of the meat and is even more delicious than that of chicken.
Can someone let me know whether this is true.
Timothy Quek said,
February 19, 2009 @ 12:01 pm
Taste is quite subjective, but I would say the dish needs some fat in the gravy; be it chickenskin, lard or beef fat, particularly fried ones as in Rawong to make it different & tastier.
My sis-in-law does not take chicken and my daughter does not like pork. So, you know that who prefers what? But I prefer mine with tender chickenfeet!
Nowaday, one can rarely find good Rawong, the present available dish in Hawker Centres fades extremely the authenticity of those street hawkers around Jln Sultan/Kg Glam in the ’50s,
Helen Florence said,
February 19, 2009 @ 1:44 pm
The next time you cook bakalak (buah keluak), instead of 1 whole chicken and some pork ribs, try pork leg (for some fats)/chicken feet/chicken wing/chicken thigh/drumstick. Heavenly when eaten overnight.
Samantha said,
February 19, 2009 @ 7:14 pm
My family’s always had it with pork ribs, although sometimes my mum does mix both pork ribs and chicken. I guess it is just a preference of whether one would prefer chicken or pork, because eventually the spices are kind of the deciding factor for taste, apart from the buah keluak itself.
Joanna said,
March 7, 2009 @ 4:11 pm
Hi, does anyone know of an outlet which does sales of buah keluak over the internet? The addresses given are useful for people living in that area. What about poor people like me living at the other end of the world from Indonesia and Malaysia?
Judy said,
March 19, 2009 @ 11:45 am
Been cooking buah keluak for about 30 years. My family loves the dish, about 10 nuts per person at one sitting. Yes the ones from the market have been treated and are safe for consumption. Soaking the nuts for 2 or 3 days helps to make scrubbing the nuts easier to remove the ash and grime. Also it helps to moisten the ‘meat’ inside. Buah keluak is most suitable when cooked with pork ribs but chicken is good as well or better still a combination of both meats. It is most flavourful when eaten the next day as the meat would have absorbed both the buah keluak and the spices cooked with. Bon appetit!
joanna said,
March 22, 2009 @ 11:42 pm
Is there a shop, supermarket doing internet sales for fresh ingredients like bunga kantan, chekok, buah keras and buah keluak? Then I do miss embing as well.
cyril said,
April 5, 2009 @ 8:53 pm
My mom’s from a Peranakan family. She used to cook ayam buah keluak. She’s no longer with us. Nowadays, only my aunt cooks ayam buah keluak during CNY. We’re always invited over to feast on the buah keluak and I’m always so blessed to be given a small tub to take home by my generous aunt. From my experience, buah keluak is best consumed when it is given time for the taste to ’set’. I would keep the small tub for up to between 2 ~ 3 weeks before consuming it. There’s a world of difference in the flavour. It’s the same with the spaghetti sauce that my wife prepares - the one eaten immediately after cooking does not taste as good as the portion that has been kept for one or two days and then eaten.
I assumed that since the buah keluak flesh is used to make the dish, it should be safe to eat straight out of the seed. So, last Saturday, I bought 2 buah keluaks from Ghim Moh market to try. We broke one of them and my daughter and I ate the flesh. It was quite nice. We didn’t suffer any tummy ache. Thought I share this to give piece of mind to those who have doubt about the toxicity.
Suardi said,
April 6, 2009 @ 2:20 pm
before get into harden and called buah keluak, in Soppeng, South Sulawesi, we also comsume it as “pangi”, it is like the nature of nuts, and now a days people make “dodol pangi” as snack originality of Soppeng (Latemmamala Land).
Janice said,
April 10, 2009 @ 12:52 am
I stay in the east and I like Buah Keluak very much. Anyone know where to get Buah Keluak cheaply at a market in the east side of singapore?
Joanna said,
April 12, 2009 @ 7:18 pm
Hallo again Everyone, I am living in Swirzerland and would definitely be very glad to get my hands on some buah keluak, chekok, bunga kantan, etc. Could one of you know of a source for these ingredients in Europe? be it an outlet store or a sales department with internet sales?
Lilian said,
April 20, 2009 @ 3:06 am
Hi it is heart warming to know that dishes our mothers had cooked still remain in our minds and hearts.
Is there a market for home cooked buah keluak ?
demoadmin said,
April 22, 2009 @ 9:12 am
Hi Lilian,
I reckon most peranakan restaurants do serve a dish on buah keluak. As to whether which market (i.e. wet market) that sells raw buah keluak, I hardly know. Maybe can try searching those “old school” markets such as Takka or Chinatown areas? I don’t think those hawker centres would have a hawker store selling perankan dishes. Unless someone else know where… pls tell me! I want to go check it out.
Hope this helps.
lilian said,
April 22, 2009 @ 11:09 pm
Hi Janice & Demoadmin
The raw keluaks are sold both at the Bedok South Wet Market and the Tekka Markets.
You know in this context, wouldnt it be nice to organise an outing to hunt for ingredients to cook the dishes and this would be also like a way to get to know more of our heritage ? Anyone game ?
Lilian
Herman said,
April 26, 2009 @ 9:03 pm
I typed Pangium edule in google and came across this site, with those interesting comments. I was unawares that the seeds are eaten… here in Sabah (Malaysian Borneo), the Dusun (in fact everybody) call this seed ‘pangi’. It is the only part that is used: fermented and dried for months over a fire (the locals in the interior cook over an open fire, and above the hearth they stack firewood and a big container of pangi), the seed is pounded and added to meats and fish to conserve them. They just take raw meat or fresh fish, mix it with pangi powder, maybe a bit of salt, often with half-cooked rice and then seal it away. This is called ‘bosou’ or ‘nonsom’, and dishes prepared with this type of fermented but conserved meats or fish are called ‘pinongian’. The stuff really smells, but here everybody loves it. I don’t know where the toxics go, presumably destroyed by fermentation, and long storage, but I am of the few who can’t take pinongian as my stomach reacts rather violently to it.
Well, I certainly learned something to-day on this site, so I thought I might ad my bit of information too. Thank you!
demoadmin said,
April 27, 2009 @ 1:03 pm
Hi Lilian,
Thks for the info! Didn’t know places like Bedok South Wet Market sells it. Tekka Market is more or less given since it’s one of the place where one can get almost everything.
Do check out the The Perrankan Association website and they have a pg on food (under culture). Perhaps can try to get more leads from there? Anyone been to the Baba House? Good to have a visit. I’ve been there once and I didn’t know that back then, the walls are actually painted in purple?! What a colour, especially when back in those days.
Hi Herman,
Thanks for sharing. Very interesting to know how different people in different parts of the world uses and/or prepare (eat) the same thing differently. I’ve noted that those seeds we got have a layer of soot on it, this explains why we got to soak it a few days before cooking.
A little opposite from us… if I didn’t read yours wrongly. It seems the powder from the seed is used as spice powder, to cook (or perserve) meats and fish. Whereas, we use meat and mix it with the flesh of the seeds, cooked it and eat.
Cheers!
demoadmin said,
April 27, 2009 @ 1:03 pm
Btw, I wonder has anyone tried growing the tree from seeds? If so, pls share with me as I’m very keen to know. Thks!
Timothy said,
April 28, 2009 @ 3:53 pm
Hi Lilian & ‘Demoadmin’,
Did you check up on Lorna’s stall @ 324 Bedok Road for the “Take-away” ready-cooked Ayam Buah Keluak, My family bought and enjoyed it without all the hassle in cooking up the dish.
There is a new husband & wife team offering eight courses peranakan cuisine @ S$27/= per pax (minimum 10-pax-order) plus $30/= chargeable Delivery Service. It’s quite pricey though but it may be because of meticulous & proper preparation that incurred extra high costs. Their menu images seem great & delicious ! You may contact them @ babipongteh@yahoo.com.sg
lilian said,
April 29, 2009 @ 9:45 am
Hi Timothy & Demoadmin
Thanks, sounds good will check out your recommendations.
Cheers..
smiley said,
May 2, 2009 @ 7:08 pm
Buah Keluak lovers can try the Baba King Restaurant at the Singapore Expo. The boss got a very good Buah Keluak sambal for those who have not acquired the taste of this delicious dish.
Soh said,
May 6, 2009 @ 8:35 pm
Cooking curry with Buah Keluak is very yummy. I have a difficulty getting this in Melbourne. What else or similar ingredient can I replace with this nut ? Thanks.
Goh Bong Soo said,
July 7, 2009 @ 2:37 pm
Baba Wong, apa kabeh.
Gua dah lama mo tau macam mana rupa pokok buah keluak ni. Selama ini gua tau nama aja tak tau macam mana rupa pokok nya. Article lu cukup baik sekali. Bukan gambeh pokok dia dapat gua tengok tapi, buah dia yang belom masak pun dapat gua tengok.
Rupa rupa nya buah ini racun belom kita perap kan eh? Itu lah dulu nya gua ada kata biji buah keluak ni kena rebus lama lepas tu kena timbus dalam abu sebelu boleh makan. Kalu tak nanti mabok.
Jadi manyak manyak kamsiah lah Encik Wong. Puas ati gua kerna dapat gua tau tentang buah keluak ni. Dulu tau makan aja.
Baba Bong Soo
Muar Johor.
azmi said,
July 8, 2009 @ 10:22 am
my wife cooks the best kuah rawon in d world…hehe… she says the secret is dont be greedy with the ingredients… i’m happy to be her main customer.. but there’s a stall at a cofeeshop in bendemeer blk 60+ cant remember the exact blk no, their rawon gravy also best lah! and the stall holder is generous.. you can ask them to flood your plate with their delicious rawon gravy like swimming pool.
Bill said,
September 6, 2009 @ 4:02 pm
Someone said that the English name for Buah Keluak is Pichung Nut. I couldn’t confirm this. Does anyone have an idea whether this is so?
GARY GOMEZ said,
September 21, 2009 @ 10:45 pm
Where can I buy Buah keluak in Sarawak?
Eric Tan said,
September 28, 2009 @ 5:03 pm
I didn’t know that Buah Keluak is poisonous! I don’t think those my family have been eating have been treated! But we are still alive!
My maid has been bringing back the Buah Keluak seeds from her trees in her Java hometown each time she goes home for a visit. They taste better than the ones we get from the markets in S’pore.
Should we soak and boil the buah keluak the next time she brings it back from Indonesia? I cannot imagine having to boil and bury it with ash (what kind of ash?)
Maybe its safer just to buy it from the Markets here.
Leslie Joseph said,
November 17, 2009 @ 6:25 am
I stumbled upon this blog while looking for “keluak”. I am a KadazanDusun from Sabah, East Malaysia. We also use this seed in one of our delicacies. Keluak is called “pangi” in KadazanDusun language. We only used the flesh of the seeds. The seed is broke in two halves and the flesh is carved out using a knife. The flesh is then blendered or pound so that it become powdery. It is most popularly use to preserve wild boar meat.
The flesh is mixed with wild boar meat. The flesh preserved the meat and it can be made into soup with winter melon.
The flesh is also used to preserve white water fish.
As it is said in the blog, it is an acquired taste.
Take a look at this photo for the preserved fish.
http://tulunkadus.blogspot.com/2009/08/pinongian-of-kadazandusun.html
chandra said,
November 24, 2009 @ 3:35 pm
Buy my buak keluak at malacca sentral market, can’t remember the stall name, stall sell dried goods stuff run by a friendly chinese guy(a friend of my brother)previously from the same kampong,reasonable price, if the buah keluak not so good he will tell u(understand they hav season for it just like durian).Normally cook the buak keluak with either chicken or ikan parang (asam pedas style/ kuah merah) by my mum or aunty(both are strait born indian(malacca)).They will soak the buah keluak overnite for next day cookin as i gather from them it is to soften the shell for easy eatin.Hav not try those from indonesia ,saw some sell it at geylang joo chiat complex,but not too sure are they good stuff .The one i bought in malacca the flesh inside are mostly good not too bitter.
Christopher said,
January 4, 2010 @ 11:23 pm
You can get buah keluak at the Baba Nyonya heritage store at East Coast Road near the Chapel Road intersection at Katong. Not sure what the shop is called but that is the centre for Baba Nyonya heritage and you can get books and collectibles there. It has a muzeum on top too.
It cost me RM15.00 per packet of 50 nuts and 47 out of 50 were good and fleshy. Only 3 spoilt, thats good quality.
I read on the net that the toxin is hydrogen cyanide and thats why you need to soak it in water with the nuts partially cracked. But before that you need to soak in water and also clean out all the sand and ashes, otherwise you are going to eat sand. My fiance and her Aunt prepared a wonderful dish with chicken, tasted great even though I am not a real fan of buah keluak.
joanna said,
January 9, 2010 @ 6:29 am
Thank you Chandra and Christopher for giving a idea where I sent my relatives to to buy a packet of buah keluak to sent over to me. After reading all the reports on how tasty fish and meat dishes are which are made with this, I must really try it.
jarrod said,
January 13, 2010 @ 12:48 am
does any1 know wher can i get to have this buah keluak dish in kl?? im dying for it badly
Lyndi said,
January 23, 2010 @ 11:42 am
You can get the raw Buah Keluak nuts at Ghim Moh market. There are 2 dried food stuff stalls near the market toilets. When choosing the nuts, make sure they are not light, they should have some weight when held in your hands. Hope this helps.
leihan said,
April 1, 2010 @ 12:58 pm
Does anyone know where I can buy raw Buah Keluak in Jakarta? By the way, since this wonderful nut is seasonal, can someone please tell me when the harvest season is? Much appreciate your input.
joanna said,
September 2, 2010 @ 5:09 am
being looking in ever so often. Obviously not a raw material one could get everywhere and it is a dish obviously not for bloody beginners.
I repeat my request, if some one knows where I could get it by mail order please let me know. Thank you in advance