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ooh, ooh, this month Food & Wine has a Kaffir leaf "fried peanut" snack!
Joined: Dec 12, 2005
Posted to Thread #14758 at 11:27 am on May 11, 2009
Let me see if I can find it online. If not, I'll post from home tonight....
Something like 10 kaffir leaves fried in peanut oil, then raw peanuts fried, then kosher salt added, then lots of minced garlic is fried and put on top.
Ha! I GayR'd it!
Plus I posted the link that has 11 recipes from F&W using Kaffir leaves.
<i><b>Spicy Lime Leaf Beer Nuts</i></b>
Recipe by Andy Ricker
This spiced nut mix gets tossed with kaffir lime leaves, typically used in Thai curry sauces but here fried crisp. The dish is one of many kap klaem (drinking snacks) that Andy Ricker offers at Pok Pok’s Whiskey Soda Lounge. “These nuts are served all over Thailand, usually with some kind of dried fish mixed in,” he says.
1 cup peanut oil, for frying
10 large fresh kaffir lime leaves (see Note)
8 small dried red chiles
6 cups raw peanuts (2 pounds)
1 tablespoon kosher salt
4 large garlic cloves, minced
In a very large skillet, heat the peanut oil. Line a plate with paper towels. Add the lime leaves and chiles to the skillet and fry over moderate heat until the lime leaves are crisp and the chiles turn deep red, about 1 minute. Using a slotted spoon, transfer the lime leaves and chiles to the paper towels to drain.
Line a large rimmed baking sheet with paper towels. Add the peanuts to the skillet and stir-fry over moderate heat until golden brown, about 10 minutes. Using a slotted spoon, transfer the peanuts to the paper towels to drain. Transfer the hot peanuts to a bowl and toss with the salt.
Add the garlic to the skillet and fry over moderate heat until golden, about 2 minutes. Using a slotted spoon or fine mesh skimmer, transfer the garlic to the plate with the lime leaves and chiles and pat dry.
Using your hands, finely crush the lime leaves and chiles over the peanuts. Add the garlic and toss to combine. Transfer the peanuts to small bowls and serve warm or at room temperature.
The peanuts can be stored in an airtight container for up to 1 week.
It is important to use fresh (not dried) kaffir lime leaves here. They are available at Asian supermarkets; if sold frozen, defrost before using.
Here's another one from F&W.
<i><b>Fried Peanuts with Asian Flavors</i></b>
Recipe by Chris Yeo
To make these addictive peanuts extra-tangy, Chris Yeo soaks them in lime juice before frying them and tossing them with tart shredded lime leaves. He served them at the Atlanta party because Georgia is the peanut capital of the country.
1 pound raw peanuts (2 1/2 cups)
1/2 cup fresh lime juice or lemon juice
1/2 cup vegetable oil
2 medium shallots, thinly sliced
2 kaffir lime leaves, very thinly sliced, or finely grated zest of 1 lime
Cilantro sprigs, for garnish
In a bowl, toss the peanuts and lime juice; let stand for 1 hour, tossing occasionally.
Drain the peanuts and pat dry on paper towels. In a large nonstick skillet, heat the vegetable oil until shimmering. Add the shallots and cook over moderately high heat, stirring, until browned and crisp, about 2 minutes. Using a slotted spoon, transfer the shallots to a plate.
Add half of the peanuts to the hot oil and cook over moderate heat, stirring, until golden, about 5 minutes. Using a slotted spoon, transfer the nuts to paper towels. Season with salt and let cool. Repeat with the remaining peanuts. In a bowl, toss the peanuts with the lime leaves, garnish with the shallots and cilantro and serve.
Jesus saves. Buddha recycles.
Other messages in this thread:
- 14758. anyone need some Kaffir Lime leaves? My little tree has lots again. - Luisa_Calif - 1:51am on 05/11/09 (19)
- I don't need any leaves... - judy-mass - 2:02am on 05/11/09
- Oh no. Can you bathe it off with dish soap? [NT] - Luisa_Calif - 2:32am on 05/12/09
- Judy, is it a tiny scale that you see on the branches & the backs of leaves near the centre spine? [NT] - Marg CDN - 3:53pm on 05/12/09
- Yes, Marg, it is... - judy-mass - 12:16pm on 05/13/09
- I have to do this every year or 2, depending on how thorough I have been. - Marg CDN - 3:45pm on 05/13/09
- You're such a doll Luisa! I almost cried when I had to - FloriSandy - 2:13am on 05/11/09
- ooh, ooh, this month Food & Wine has a Kaffir leaf "fried peanut" snack! [LINK] - MarilynFL - 11:27am on 05/11/09
- I'll take some! We're going to an appetizer party and I think these would be a killer. - MarilynFL - 11:34am on 05/11/09
- PM me with how many you need. [NT] - Luisa_Calif - 2:32am on 05/12/09
- Thanks for the link. I thought the Scallops Wrapped in Kaffir Leaves sounded interesting as - Luisa_Calif - 2:41am on 05/12/09
- I can picture it. Make sure the leaf is very large, then slit the stem from the middle out, leaving - MarilynFL - 12:45pm on 05/12/09
- the picture looks like it was simply wrapped around the scallop in a conventional way.al [NT] - Luisa_Calif - 1:42pm on 05/12/09
- I would love to try some if you have enough! I will PM you. [NT] - Barbara in VA - 1:06pm on 05/11/09
- I'll mail them tomorrow. Let me know if you want more than I sent. [NT] - Luisa_Calif - 2:43am on 05/12/09
- Thank you Luisa. I nabbed a seed and it has become a little 'tree' about 4" tall with its first - Marg CDN - 3:31pm on 05/11/09
- A four inch tree? You probably don't want to remove any leaves at this stage. [NT] - Luisa_Calif - 2:34am on 05/12/09
- No removals for certain, just lots of coddling of it. [NT] - Marg CDN - 3:46pm on 05/12/09
- did you have any luck with the Meyer Lemon seeds? [NT] - AngAk - 6:30pm on 05/12/09
- None at all and this year, there was not one lemon available. [NT] - Marg CDN - 8:36pm on 05/12/09