What is Buah Keluak?

The seed of the kepayang tree or what we call buah keluak, is one of the most famed ingredients in peranakan cuisine. To create a dish with it is truly a work of love as the raw seed contains cyanide and needs to be cured properly (boiling, burial in ground) before it is utilized in cooking. After purchase, most cooks will still soak it for 3-5 days, changing the water daily. After which, you chip a hole in the shell, dig out the meat and pound the meat to a fine paste. This can either be used directly in cooking, or stuffed back into the shell for the well-known dish ayam Buah keluak.

Instead of a conventional fried rice, try adding GG sambal buah keluak for a modern twist on this classic dish. The sambal buah Keluak creates a spicier, earthier, rich flavour to the fried rice that is just irresistible to devour.


  • 200g Minced Pork (or Prawns)
  • 200g Wing Beans (Sliced thin)
  • Good Graces Sambal Buah Keluak
  • 3 cups Cooked Rice (preferably overnight rice)
  • 3 cloves garlic (finely chopped)
  • 2 shallots (finely chopped)
  • Egg omelette (sliced)


  1. Heat up 2tbsp Oil
  2. Fry garlic & shallots on low heat until light brown.
  3. Add minced pork & a bit of water.
  4. Add 1 jar of GG Sambal Buah Keluak
  5. Mix and fry until meat is cooked.
  6. Add cooked rice & fry for another 5 min.
  7. Add the winged beans and fry for another 2 min.
  8. Plate the fried rice and top with egg omelette and coriander, fried shallots.

Cheat Tip

  • To make it spicier, include 1 tsp of GG sambal belacan while frying the rice, or place some on the side of dish.
  • If preferred, can top with sunny side up egg instead of egg omelette.