This recipe appears in:Naomi Duguid's Banana Flower Salad, Rakhine Style
These nuts are a key ingredient to many Burmese dishes (like Banana Flower Salad) and are worth roasting and chopping in bulk so you'll have them on hand.
Reprinted with permission from
- 1 cup raw peanuts, with or without their papery skins
Place a cast-iron or other heavy skillet over medium heat, add the peanuts, and cook, stirring them frequently with a wooden spoon or spatula to prevent burning. Adjust the heat if necessary so they toast and change color gradually, in patches; as they heat up, the skins, if still on, will separate from the peanuts. When they have firmed up a little and are dotted with color, remove from the heat, but keep stirring for another minute or so.
If using skin-on nuts, carry the skillet over to a sink or a garbage can and blow over it gently to blow away the loose skins. Rub the nuts between your palms to loosen the remaining skins and blow again; don’t worry if there are still some skins on your peanuts. Pick out and discard any nuts that are scorched and blackened. Transfer the nuts to a wide bowl and set aside for 10 minutes or more to cool and firm up.
Once the peanuts are cool, place them in a food processor and process in short, sharp pulses, stopping after three or four pulses, before the nuts are too finely ground. You want a mix of coarsely chopped nuts and some fine powder. Alternatively, place the nuts in a large stone or terra-cotta mortar and pound with the pestle to crush them into smaller pieces. Use a spoon to move the nuts around occasionally; you don’t want to pound them into a paste, just to break them into small chips.
Transfer the chopped nuts to a clean, dry jar; do not seal until they have cooled completely. Store in the refrigerator.