[3][4] Ayam buak keluak is a famous Peranakan dish which can be found in Indonesian, Malaysian and Singaporean cuisine.

Keluak and the tamarind gravy being the most important ingredient, it is one of the most time-consuming Peranakan dishes to make.

[3] The spicy gravy consists of several spices including candlenuts, turmeric, chilli, galanga and belacan.

[3] Although most Peranakan dishes were influenced by Hokkien and Malay cuisine, ayam buah keluak was influenced more by Indonesian cuisine since keluak is originally from Indonesia's mangrove swamps.

Peranakans usually remove the flesh from the nut, mix it with chicken, fill them back into the nut and then cook them in curry while Eurasians cook it in curry without taking out the flesh.