When we first arrived in Bangkok, we fell in love with the spicy nuts. Many bars served them with drinks. Our Mae Baan, Khun Promma kept us supplied for many years
1 large bag of raw cashews – roast in oven
2 small bags of roasted salted peanuts
2 Tablespoons of olive oil – more if needed
1 cup lemongrass chopped
1 cup shallots chopped
1 head of garlic chopped
¼ cup chopped chili peppers (any kind) – I like the red for color
1 cup of kaffir leaves – they are usually next to the lemongrass in produce
2 small bags of roasted salted peanuts
2 Tablespoons of olive oil – more if needed
1 cup lemongrass chopped
1 cup shallots chopped
1 head of garlic chopped
¼ cup chopped chili peppers (any kind) – I like the red for color
1 cup of kaffir leaves – they are usually next to the lemongrass in produce
Sauté the lemongrass, garlic, chili and shallots on low heat. When half way cooked, throw in the kaffir leaves. If the lemongrass/garlic/chili/shallots get brown too quickly, remove from heat and fry the lime leaves separately. Add salt.
Toss the nuts with the sauté mixture in a large mixing bowl….taste and add more salt if needed. Several times, I must fry more chili or more kaffir leaves or if the mixture is too oily, add more nuts.
Pat Muma
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