Candlenut

Candlenut

Bahasa Melayu: buah keras or kemiri.

An oil-rich nut commonly used as an ingredient in rempah and sometimes in sambal. They’re mildly toxic when raw, but the problematic proteins denature when heated, so most recipes call for candlenuts to be roasted before use. I’m not aware of instances when candlenuts play a starring role in Singaporean food, though they sometimes do so in other cuisines (e.g. the Hawaiian condiment ‘inamona). They resemble slightly downtrodden macadamia nuts, but are much softer, and can often be broken between your fingers. Their flavor is mild but distinct, faintly bitter and warm.