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Thai & Lao Food

A Thai / Laos girl, Manivan Larprom shows you how to cook Thai & Lao food through her videos. Her authentic cuisine roots from Sakon Nakhon, Thailand and Paksan, Laos. Enjoy!

Monday, April 03, 2006

Toasting Peanuts

Toasted, Roasted Peanuts are used as garnish over salads, dipping sauces, and noodles. It adds that "bitter crunch" to your bite. I love it!

Make sure you do not purchase whole fresh peanuts; purchase whole roasted peanuts where you have to individually remove the shell and membrane. Do not roast salted peanuts--it removes the authenticity. Always garnish with crushed toasted peanuts. The only dish that could pass for using whole toasted peanuts is over pad Thai noodles.

Instructions: Toast unsalted peanuts in a shallow pan over medium heat. Often shake the pan or stir the peanuts with chopsticks. Stop toasting when 75% of the peanut surface is dark. Use a Thai / Lao Mortar & Pestle Set to crush the peanuts into separate pieces.

Also watch related videos like Spring Roll Dipping Sauce and Spring Rolls made with Rice Paper.

Please refer to the list of Product Prices on how to get access to all the Thai & Lao Food dvds and recipe books.

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2 Comments:

Anonymous heather said...

oh my gosh thank you so so so much i have a project in school due tomorrow and i need an easy recipe and this is it thank you i love your blog

1:52 PM  
Anonymous heather said...

omg thank you so much this is soo easy

1:53 PM  

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