Tag Archives: Peanuts

It was long thought, and yet some claim that peanuts came from both South America and Asia, but the hypothesis of a strictly South American origin appears to be today unanimity among researchers. It was domesticated 2,000 years or 3,000 years ago by the predecessors of the Arawak Indians living in the fertile valleys of Paraguay, before spreading to the south-west and north-eastern Brazil and to Bolivia, where many species, including its putative ancestor, still grow in the wild. By cons, is found only in cultivation, good advance indicator of pre-Columbian societies, who mastered the selection and improvement of plants for their food.

From South America, it rose again to Mexico and the Caribbean. After the conquest of America, the Spaniards will introduce it in Europe, as well as in the Philippines, China, South-east Asia and Madagascar, while the Portuguese establish in Africa.

Many believe that the peanut is a nut, but in reality it is a legume just like beans. Peanuts are also an excellent source of protein, although these are less complete than animal protein.

Gin thoke – ginger salad

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Ingredients :

  • 1/2 cup of lentils and fried refreshed
  • 1/2 cup of lima beans and fried refreshed
  • 2 teaspoons of baking soda
  • 2 lemon juice
  • 5cm of fresh ginger, peeled and cut into julienne
  • 2 teaspoons of sesame seeds, toasted
  • 2 tablespoons of chopped salted peanuts and dry roasted, crushed
  • 1/2 Chinese cabbage chopped
  • 1/2 medium onion, thinly sliced ​​
  • 1/2 serrano chili, seeded and diced
  • 1 tablespoon of fish sauce
  • 1 tablespoon of peanut oil
  • Salt and pepper to taste

Preparation :

Soak overnight lima beans and lentils in two separate bowls filled with water with a teaspoon of baking soda in each bowl.
Place the julienned ginger and lemon juice in a jar and refrigerate for at least 12 hours.

The next day, drain and thoroughly dry lima beans and lentils.

Heat oil in a pan and fry the beans and lentils separately until golden brown. Drain and reserve. In a bowl, combine cabbage, onion, pepper, sesame seeds, peanuts, fish oil, peanut oil, pickled ginger, lemon juice, salt, pepper and 1/2 cup each lentils and lima beans then mix.

Taste and add the oil and sauce if necessary. Let stand for about 5-10 minutes and serve.

 

Satay – sate – skewered meat

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Ingredients :

  • 1 kg of meat (beef, chicken or mutton)
  • 6 tablespoons of sugar
  • 1 1/2 cups of peanut
  • 1 stalk lemongrass
  • 1 teaspoon of cumin
  • 1 teaspoon of salt
  • 2 large onions
  • 5 cloves of garlic
  • 1 cteaspoon of turmeric
  • 2 chopped cilantro
  • 30 g of fresh ginger
  • 1/4 cup of vegetable oil
  • 1/4 cup of water

for the sauce:

  • 680 g of peanuts
  • 5 cloves of garlic
  • 2 stalks lemongrass
  • 1/2 cup of sesame seeds
  • 2 tablespoons of chopped red pepper
  • 1 tablespoon of shrimp paste, dry
  • 2 large onions
  • 85 g of tamarind paste
  • 1/2 cup of powdered sugar
  • 1 piece of ginger
  • 4 teaspoons of salt
  • 6 cups of milk coconut

Preparation :
Finely chop the garlic, onions, peanuts, lemongrass and ginger and reserve.

Cut meat into cubes and place in a bowl and finely chopped ingredients. Add salt, sugar, cumin, turmeric, coriander, water and mix.

Marinate for at least 4 hours, then put the meat on skewers, cook the skewers ona grill or oven.

For the sauce:
Chop the onions, garlic and ginger. Dry toast the seeds of peanuts in a pan,remove the skins and grind finely.

Saute shrimp paste over medium heat for a few minutes, add onion and garlic to skillet, cook the onions until they become white.

Add lemongrass, ginger, chilli, peanuts, sesame seeds, coconut milk, sugar, salt and tamarind paste and cook until the sauce thickens.

Serve skewers and sauce with vegetables or rice.

Tips : It is served with sliced ​​cucumber, cubes of compacted rice, raw onions and the famous satay sauce.

Anecdotes : Following colonization of Indonesia by the Netherlands, this dish is now extremely common in fast food establishments Dutch, the satay sauce is regularly used as an accompaniment to fried.

Yao Hon – Cambodian fondue

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Ingredients :

  • 500 g of rice vermicelli
  • 500 g of beef
  • 200 g of shrimp
  • 200 g of asian fish or beef balls
  • 200 g of cuttlefish
  • 200 g of water spinach
  • 100 g of mushrooms
  • 100 g of crushed peanuts
  • 1 kg of spinach
  • 2 Chinese cabbage
  • 3 bok choy
  • 75 g of sugar
  • 2 teaspoons of salt
  • 2 tablespoons of tamarind concentrate
  • 40 cl of coconut cream
  • 15 cl of nuoc mam sauce
  • 150 g of satay powder or paste
  • 1,5 liters of water

Preparation :

Prepare the noodles according to the instructions indicated on the package.

Cut the meat into thin slices. Shell the shrimp and make a small cut on the back of the shrimp and remove the small black vein.

Cut the fish or beef balls and bok choy in 2 pieces and 4 pieces the cuttlefish.

Cut the mushrooms into strips and water spinach and Chinese cabbage in 3.

In a saucepan pour the coconut cream and satay, mix well so that everything is well homogeneous, then add the tamarind concentrate, sugar, stir and simmer 5 minutes over medium heat.

Add 1,5 L of water, salt, fish sauce and crushed peanuts and stir and simmer 30 minutes over high heat.

Transfer a quantity of soup in serving Asian melted, then add the vegetables, meat and seafood and rice vermicelli, cook and enjoy.

Tips : you can use prawns instead of shrimps and the soya vermicelli instead of rice noodles, because it doesn’t need to be soaked in water before consumption,  you can put directly into the Cambodian melted.

Anecdotes : The khmer fondue is made ​​at major events such as : New Year, weddings, birthday, family meetings…

Pad Thai – fried noodles

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Ingredients :

  • 300 g of rice noodles
  • 3 tablespoons of oil
  • 1 tablespoon of minced garlic
  • 1 tablespoon of chopped dried shrimps
  • 1 cup of tofu cut into small pieces (or chicken, shrimp)
  • 2 eggs beaten
  • 3 tablespoon of chopped roasted peanuts
  • 1 cup of bean sprouts
  • 2 lemons
  • thaï chives
    Sauce

  • 3 tablespoons of sugar
  • 3 tablespoons of fish sauce
  • 1 tablespoon of soy sauce
  • 2 tablespoons of tamarind juice

Preparation :

Here is an authentic recipe found in the streets of Bangkok.

Put the rice noodles in warm water 10 to 15 minutes to rehydrate, drain and set aside.

Put oil in wok and fry garlic, the dried shrimp and tofu until the garlic becomes golden brown.

Then add the rice noodles and stir on high heat, cook until noodles are cooked. Reduce heat slightly and add all sauce ingredients : sugar, fish sauce, soy sauce and the concentrated of tamarind . Mix well.

Make a place on the right side of the wok, then add eggs and cook then mixed into the noodles. Add the peanuts then bean sprouts and let them cook 3 minutes, stirring occasionally.

Serve the noodles in plates or bowls and garnish with lime wedges, the thaï chives or cilantro.

Tips : In Thailand, it is served with a piece of fresh banana flower beside.
There are variations with pork, or where the whole preparation is wrapped in the egg, or with what people have in their homes.
The recipe for Pad Thai served in Thai restaurants in Western countries is richer. Shrimp may be substituted with the chicken or chopped peanuts and accented with coriander, tamarind juice, red chili.

Anecdotes : The pad thai (sometimes Thai phad , Thai ผัด ไทย) is a traditional Thai dish of noodles popular and very eaten throughout Thailand. Its name means literally “fried Thai style.” The Pad Thai is one of the most famous dishes, outside the country. He became the national dish of Thailand after the economic recession to hit the country after World War II. To reduce the consumption of rice, the government, led by its Prime Minister Phibunsongkram, launched a campaign for the production of rice noodles, by distributing the recipe throughout the country.

Nuoc leo – peanut sauce

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Ingredients :

  • 250 g of ground pork
  • 4 cloves garlic
  • 1 tablespoon of oil
  • 4 cups of water
  • 1/2 teaspoon ground black pepper
  • 3 tablespoon of bean sauce
  • 2 cups of chicken stock or pork
  • 2 teaspoon of sugar
  • 1 tablespoon of fish sauce
  • 2 teaspoons hot pepper sauce
  • 1 cup of roasted peanuts

Preparation :

Crush the garlic with a little sugar. Heat oil in a wok and saute garlic over low heat until it begins to change color.

Add pork and fry over medium heat, stirring constantly, to pepper, add bean sauce and stir until meat is done.
Add broth, remaining sugar and fish sauce, mix and simmer another 5 minutes.
Remove from heat.

Place in a blender or mortar the roasted peanuts.

Add chili sauce and peanuts (reserve a few crushed peanuts for garnish).

Sprinkle with peanuts and serve warm or lukewarm.

Popiah – spring roll

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Ingredients :
For 10 springrolls

For the pancakes:

  • 1 1/2 cups of water
  • 3 eggs
  • salt
  • 1 tablespoon of oil
  • 3/4 cup of flour

Sauce “tim cheong”:

  • a long red chile
  • 1 clove garlic
  • 2 tablespoon of plum sauce
  • 2 tablespoon of hoisin sauce

Stuffing Pan:

  • 2 tablespoon of oil
  • 5 cloves garlic, minced
  • 2 tablespoons of fermented soybean paste (tau cheo)
  • 150 g of pork, diced
  • 500 g of jicama (or sweet peas) cut into julienne strips
  • 2 tablespoon of black soy sauce
  • 5 tablespoons of sugar
  • salt
  • 125 g deveined medium shrimp, cleaned
  • 250 g of firm cooked tofu cut thinly sliced ​​
  • 3 eggs, lightly beaten

Stuffing raw:

  • 8 to 10 leaves of green leaf lettuce, washed and dried
  • 1 cup of bean sprouts, rinsed and dried
  • 1 cup of Julienne cucumber
  • 2 green onions, chopped
  • 1/4 cup of coarsely chopped fresh coriander
  • 1/4 cup of fried shallots
  • 1/2 cup of chopped roasted peanuts
  • a fried of red onions

Preparation :

For the batter : Mix together water, eggs, salt and oil, add flour and mix well and let the dough rest for at least 1 hour.

To cook pancakes : Heat a skillet over medium heat, add 1/4 cup of batter and to spread, place the pan on the heat and cook until the cake comes off the sides.
It should be lightly browned then remove, repeat the operation with the rest of the dough. Stack the pancakes.

Wrap in plastic and keep covered until ready to serve, they can be stored in the refrigerator for 1 or 2 days.

For the sauce : Remove skin of the red chili, then remove the seed and slice. Peel and mince the garlic. Crush the chili, garlic and add the plum sauce and hoisin sauce. Reserve.

To cook the filling : Beat the eggs and cook to make an omelet. Cut into thin slices and set aside.

Use a mortar or a blender, mix garlic, onion and then add the fermented soy paste.
Add oil in a wok and sauté the mixture for 3 minutes to release flavors. Rinse the jicama, cut into julienne strips and add jicama, tofu, garlic, the shrimps and pork, cook for a few minutes.
Add soy sauce and sugar and cook about 15 minutes until the vegetables have made all their water.

To serve : Place all ingredients in the center of the table. Place the envelopes of popiah near of ingredients. Add a serving of bean sprouts (bangkuang), cilantro, onions, cucumbers, roasted peanuts and scallions, (the guests choose the ingredients according to taste), close the envelope by rolling then dip into the sauce.

Tips: The farce is very diverse in different places. The basic farce is vegetables that grow in the spring with meat and omelet finely cut. In some places, they also add noodles, Chinese sausage, cooked vegetables instead of those bleached, tofu, seafood, sticky rice …

Anecdotes: There are variations in most Asian countries like Indonesia and the Philipinnes is the “Lumpiang Sariwa” or Vietnam is “Bo Bia”. This recipe is found more in China, Taiwan, Singapore and in Malaysia.

Nasi lemak – coconut rice and anchovies

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Ingredients :

  • 500 g of rice
  • 5 tablespoons of oil
  • 50 cl of coconut milk
  • 3 leaves of Pandanus
  • 3 shallots
  • 1 sliced ​​ginger
  • 1 clove garlic
  • 40 g of anchovy
  • 4 teaspoons of chili paste
  • 1 cucumber
  • 20 g of roasted salted peanuts
  • 4 eggs
  • 2 onions
  • 1 teaspoon of belacan or shrimp paste
  • 3 teaspoons of tamarind

Preparation :

Rinse rice until water runs clear and reserved.
Cut the pandan leaves into large pieces. Peel and cut into pieces half the ginger and chop the shallots.

In a saucepan pour the coconut milk and rice and stir, add the ginger, shallots and pandanus, and cook over low heat and simmer 20 minutes until the water evaporation.

Peel onions and cut them into cubes, then peel the garlic. Chop the onions, garlic and remaining ginger in a blender or mortar. Add chili paste, shrimp paste and tamarind to mixture.

Heat a lightly oiled skillet and brown the anchovies, add the batter into the pan and cook for 20 minutes over low heat to create a very spicy sauce called ‘sambal’.

Cut the cucumber into cubes and cook hard-boiled eggs and cut them in half.
Serve with rice and the cucumber slices, sambal, and also a handful of peanuts.

Astuces : you can also add lemon grass and accompanied by a chicken leg.

Anecdotes: The nasi lemak is eaten both at lunch and dinner. It is served either on a plate or wrapped in a banana leaf to which we give a pyramidal form.

Rojak – rujak – pasembor

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Ingredients :

  • 1 cucumber
  • 1 small pineapple not too mature
  • 3 red or green fresh chili
  • 2 tablespoons of chopped peanut

The sauce:

  • 3 tablespoons of vinegar Chinese
  • 2 tablespoons of sugar
  • 2 teaspoons of Ulek sambal chilli or fresh crushed
  • 2 teaspoons of belacan shrimp paste or dried
  • salt and lemon juice

Preparation :

Peel the cucumber and cut into julienne.
Peel the pineapple, remove core and dice.
Deseed the chili and mince.
Mix the cucumbers, the pineapple and chilis in a bowl and season with salt.

Wrap the belacan in aluminum foil and broil 5 minutes on each side on grill or over hot coals.

Mix the belacan in vinegar, add sugar, pepper, salt and lemon juice to taste. Mix to pineapple and to cucumber.

Sprinkle chopped peanut and serve.

Tips: It can also serve the sauce separately and add 1 teaspoon of tamarind paste and of palm sugar.

Anecdote : In Malaysia and Singapore, the term “Rojak” is used as an expression for talk of an eclectic mix, the word describes the multi-ethnic character of Malaysia and Singapore society. In Indonesia, the Rujak is an essential part of prenatal tradition. The Rujak is made on this occasion, and is served to the mother and to her guests, mainly to her friends. It is said that if the entire of to Rujak has a sweet taste, the child will be a girl, and if it is spicy, the baby is a boy.