黑果排骨 Meaty Rib Masak Buah Keluak

将黑果（buah keluak）浸泡在水中3-5天，每天换水两次，以去除黑果中的毒素。将黑果擦洗干净，冲洗后稍微晾干。用锋利的厨房剪刀在黑果较宽的一端轻轻切开一个小口，取出内部果肉，放入碗中与猪肉末、糖和盐混合。将混合物填回黑果壳中备用。Soak the buah keluak in water for 3 - 5 days, changing the water twice daily. This is to remove the toxins from the buah keluak. Scrub them clean, rinse and allow to dry a while. Using a sharp kitchen scissors, make a small opening by cutting away the shell at the broader end marked with a lighter shaded area. Remove the inner pulp, place in a bowl and mix with the pork, sugar and salt. Stuff this filling back into the shells. Set aside.

将排骨放入沸水中汆烫，捞出沥干，用厨房纸巾拍干。用姜黄粉和盐擦拭肋骨，腌制2-4小时。Blanch the pork ribs in boiling water, drain and pat dry with kitchen paper towels. Rub with turmeric powder and salt. Marinade for 2 - 4 hours.

在炒锅中，中火加热油，加入研磨好的香料材料，炒至油分离。加入排骨，炒至微微变褐色。In a wok, heat oil over medium heat, add ground ingredients and fry till oil separates. Add pork ribs and fry till lightly browned.

加入填好的黑果、疯柑叶和罗望子汁。盖上锅盖，用小火炖煮，直到排骨变嫩，汤汁变浓稠。Add buah keluak, kaffir lime leaves and tamarind extract. Simmer, covered over low heat till ribs are tender and gravy thickens.

根据个人口味用盐和糖调味。热腾腾地配米饭一起享用。Season to taste with salt and sugar. Serve hot with rice.