Nuts About Nuts 😊
GARLICKY KAFFIR LIME LEAF PEANUTS
Growing up in India, peanuts—or moongphali, phali, or groundnuts—were an inseparable part of our everyday snacking. The moongphali wala with his street cart was a familiar sight, his cart piled high with roasted or fried peanuts, often seasoned with masala and finished with a squeeze of lime. For just a few Paisa, we’d have a fistful of flavor that felt like a small feast. It was humble, yet deeply satisfying—a true taste of childhood. Peanut butter, on the other hand, belonged to another world—one I encountered in my beloved Archie comics. A jar of Skippy or Jif was as exotic as Riverdale itself.
Years later, life brought me to Indonesia, and with it, a whole new peanut story. Here, peanut sauce isn’t just a condiment—it’s a cornerstone of the cuisine. From the hearty gado gado salad dressed in rich, nutty sauce, to smoky chicken satay elevated by that creamy, spiced goodness, peanuts once again found their way to my heart—and plate.
But what really caught my attention were the Indonesian-style fried peanuts—so different from the Indian ones. Fragrant herbs like kaffir lime leaves and garlic are added during frying, creating an aromatic snack that’s hard to stop munching.
Today’s recipe is a simple one, but full of flavor: Garlicky Kaffir Lime Leaves Peanuts—a crunchy, aromatic twist to a childhood favorite, with a nod to the place I now call home
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BALI BAR NUTS
Garlicky Kaffir Lime Leaf Peanuts Aromatic, addictive, and the perfect snack with drinks! This recipe turns humble peanuts into an irresistible, crunchy treat—infused with coconut milk, kaffir lime leaves, and garlic. It’s inspired by the flavors of Southeast Asia and makes a great snack to munch on or serve alongside cocktails.
📝 Ingredients:
- • 500 g raw peanuts (skinless)
- • 300 ml hot water
- • 65 ml thick coconut milk (tetra pack is fine)
- • 2 tsp salt
- • 2 tsp sugar
- • 1 tsp mushroom seasoning or MSG
- • 2 tbsp finely crushed garlic
- • 12 large cloves garlic, thinly sliced
- • 24 kaffir lime leaves, washed and dried
• Oil for deep frying
👩🍳 Method:
• Prepare the peanuts:
• In a large pan, bring the water to a boil.
- • Add the coconut milk, salt, sugar, mushroom seasoning (or MSG), and crushed garlic. Stir well.
- • Add the raw peanuts and let the mixture come to a gentle boil again.
• Turn off the heat, cover, and let the peanuts soak in the aromatic liquid for about 2 hours. • After marination, strain the peanuts. They’ll have absorbed much of the flavor—any leftover liquid can be discarded.
- • Fry in batches:
- • Heat oil in a deep wok or pan over medium-low heat.
- • Once hot, reduce the flame and add half the peanuts.
- • Fry until they just begin turning a pale golden color.
- • Add half the sliced garlic and half the kaffir lime leaves to the pan. Continue frying until the garlic and peanuts are golden and the leaves are crisp.
- • Remove using a slotted spoon and drain on paper towels.
- • Repeat the process with the second batch.
• Final Touch:
• Once cooled, gently crush the fried kaffir lime leaves and mix them back into the peanuts for an extra burst of flavor.
• Store in an airtight container.
✨ To Serve:
Perfect on its own as a crunchy snack, or served with cocktails and mocktails. Guaranteed crowd-pleaser!
