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
Naomi Duguid's Chopped Roasted Peanuts
About This Recipe
|Yield:||makes 1 cup|
|Active time:||15 minutes|
|Total time:||25 minutes|
|This recipe appears in:||Naomi Duguid's Banana Flower Salad, Rakhine Style|
- 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.