We ate a lot of dumplings in honour of Chinese New Year. I was thinking about potential side dishes, in case only dumplings wouldn't be a proper meal, and suddenly remembered super tasty boiled peanuts we'd eaten with dumplings from a food stall at Vippa (food stall place in shipping building by the ferry port) in Oslo. I couldn't quite remember how they'd been, other than that they were brown and tasted like soy sauce... We had some peanuts, so I followed this recipe. We also ate some miso aubergine with our dumplings.
1 cup raw shelled peanuts with skins (only had roasted salted ones so rinsed them and used them)
2 tbsp soy sauce
2 tbsp mirin (or white wine)
1 tbsp sugar
2 tbsp corn syrup (used maple syrup)
1 cup water
1/4 tsp sesame seeds
Put the peanuts in a small pan with 2 cups water, bring to the boil, and boil for about 5 min. Drain. Put the peanuts back in the pan with the soy sauce, mirin, sugar, syrup and water. Bring to the boil. Simmer over a medium heat until most of the liquid has evaporated, approx 20-25 min, stirring occasionally (I found it took a little longer, but then also thought maybe I went too far - they were a little bit too sticky). Sprinkle with the sesame seeds and maybe some chopped coriander, and serve.
Showing posts with label peanut. Show all posts
Showing posts with label peanut. Show all posts
Thursday, February 21, 2019
Tuesday, August 19, 2014
Aubergine, peanut and tamarind curry
One of our favourites round here is Yoma - a little Burmese place. I've never eaten Burmese food anywhere else so cannot speak for its authenticity, but we love the tastes - all the best bits of Thai, Vietnamese and Indian food, pretty much. Tea salad is a favourite, and their chickpea tofu, and the coconut-pumpkin-tofu curry. The okra is also good. And aubergine, peanut and tamarind curry.
We had an increasing mass of various aubergines (including cute little green ones called Kermit) from the CSA. I was going to make the classic aubergine curry, but then on the way home went right off the idea of following a recipe and decided instead to make something up involving aubergine, peanut and tamarind. This is that.
~3 medium aubergines (or equivalent amount of small ones), trimmed and cut into ~2 in wedges
olive oil
salt
1 green chilli, deseeded and finely chopped
2-3 cloves garlic, peeled and finely chopped
2 in piece ginger, peeled and finely chopped
1 small onion (or ~5 spring onions), peeled and chopped
~2 tbsp tomato puree
~2 tbsp peanut butter
~1 tbsp tamarind paste
juice of 1/2 lime
salt
water
peanuts (optional)
Heat the oven to 400F. Prepare the aubergines and put into a roasting tin. Sprinkle with salt and olive oil and mix. Put in the oven and roast for ~ 30 min, until tender and lightly browned.
Meanwhile, heat 1-2 tbsp oil in a large saucepan and add the chilli, garlic, ginger and onions. Cover and saute until soft. Mix the tomato puree, peanut butter, tamarind and lime juice in a bowl with ~ 1/2 tsp salt and enough water to make a thick, creamy sauce. Add to the chilli-garlic mixture and saute for a minute.
When the aubergines are ready, take out of the oven and add to the pan. Mix it all together, taste and adjust for salt and acid. If you have peanuts, you could chop and dry-fry some, then sprinkle over.
Different from the Yoma one, but good nonetheless. Even better the next day when everything has mellowed together. Even cold.
We had an increasing mass of various aubergines (including cute little green ones called Kermit) from the CSA. I was going to make the classic aubergine curry, but then on the way home went right off the idea of following a recipe and decided instead to make something up involving aubergine, peanut and tamarind. This is that.
~3 medium aubergines (or equivalent amount of small ones), trimmed and cut into ~2 in wedges
olive oil
salt
1 green chilli, deseeded and finely chopped
2-3 cloves garlic, peeled and finely chopped
2 in piece ginger, peeled and finely chopped
1 small onion (or ~5 spring onions), peeled and chopped
~2 tbsp tomato puree
~2 tbsp peanut butter
~1 tbsp tamarind paste
juice of 1/2 lime
salt
water
peanuts (optional)
Heat the oven to 400F. Prepare the aubergines and put into a roasting tin. Sprinkle with salt and olive oil and mix. Put in the oven and roast for ~ 30 min, until tender and lightly browned.
Meanwhile, heat 1-2 tbsp oil in a large saucepan and add the chilli, garlic, ginger and onions. Cover and saute until soft. Mix the tomato puree, peanut butter, tamarind and lime juice in a bowl with ~ 1/2 tsp salt and enough water to make a thick, creamy sauce. Add to the chilli-garlic mixture and saute for a minute.
When the aubergines are ready, take out of the oven and add to the pan. Mix it all together, taste and adjust for salt and acid. If you have peanuts, you could chop and dry-fry some, then sprinkle over.
Different from the Yoma one, but good nonetheless. Even better the next day when everything has mellowed together. Even cold.
Thursday, March 27, 2014
Massaman curry (from tinned paste)
Sascha bought this little tin of curry paste when he stayed with us (and S demanded he make us dinner when we got home from work / before going to basketball). The remainder of the tin had been in the fridge ever since - I wasn't sure how long it'd last but guessed it needed using up before too much longer. Last night I got home before S and decided it was time for curry. I filled it with a pretty random selection of stuff from the corners of fridge, freezer and cupboards. Which actually worked out really well.
The paste is good, and tinning means it has no unidentifiable ingredients. In case I want to try and recreate it / find it again, it is labelled Massaman curry paste, and the ingredients list is: garlic, sugar, soybean oil, dried red chillies, tamarind juice, shallot, salt, lemongrass, spices (coriander seeds, cumin, cardamom, cinnamon, bay leaves, lesser galanga, cloves), kaffir lime, galangal, citric acid (E330).
1/2 tin Massaman curry paste (see above)
1 tin coconut milk
1/4 butternut squash, deseeded and chopped into ~2 cm chunks
2 medium potatoes, washed and chopped into ~1 cm chunks
~1/4 cup okara (optional - chucked it in because it needed eating)
~1/2 cup frozen chickpeas
1/2 block super firm tofu
~1/2 cup frozen peas
~2 tbsp crushed toasted peanuts
~2 tbsp chopped coriander
Heat a deep frying pan with a lid. Put the curry paste and half the coconut milk in and stir-fry for ~ 3 min. Add the potato and squash. Cover and simmer for ~15-20 min, until the potato is almost cooked, adding the okara after about 5 min if using. Add the chickpeas and tofu and heat for another 5 min or so, then add the frozen peas and heat for 2-3 min, until they are cooked. Take off the heat and stir in the toasted peanuts. Serve with rice, and with coriander sprinkled on top.
The paste is good, and tinning means it has no unidentifiable ingredients. In case I want to try and recreate it / find it again, it is labelled Massaman curry paste, and the ingredients list is: garlic, sugar, soybean oil, dried red chillies, tamarind juice, shallot, salt, lemongrass, spices (coriander seeds, cumin, cardamom, cinnamon, bay leaves, lesser galanga, cloves), kaffir lime, galangal, citric acid (E330).
1/2 tin Massaman curry paste (see above)
1 tin coconut milk
1/4 butternut squash, deseeded and chopped into ~2 cm chunks
2 medium potatoes, washed and chopped into ~1 cm chunks
~1/4 cup okara (optional - chucked it in because it needed eating)
~1/2 cup frozen chickpeas
1/2 block super firm tofu
~1/2 cup frozen peas
~2 tbsp crushed toasted peanuts
~2 tbsp chopped coriander
Heat a deep frying pan with a lid. Put the curry paste and half the coconut milk in and stir-fry for ~ 3 min. Add the potato and squash. Cover and simmer for ~15-20 min, until the potato is almost cooked, adding the okara after about 5 min if using. Add the chickpeas and tofu and heat for another 5 min or so, then add the frozen peas and heat for 2-3 min, until they are cooked. Take off the heat and stir in the toasted peanuts. Serve with rice, and with coriander sprinkled on top.
Tuesday, March 25, 2014
Glass noodle salad (peanuts, sweetcorn and sprouts)
I was making tofu salad from my last batch of homemade tofu, we needed something else, this was quick and complementary. I have made versions of this many times and always get frustrated with how the dressing fails to coat the noodles and the other vegetables etc get all clumped down the bottom of the bowl. I was actually quite pleased with this one, so here it is. Think key things are: slightly undercook the noodles and drain them well; don't skimp on the sauce; make veg / additions small and/or clingy so they stay in among the noodles as much as poss.
4 bundles of glass noodles
1 tbsp chopped fresh ginger
1/2 tbsp chopped fresh lemongrass
2 tbsp peanut butter
2 tbsp light miso
2 tbsp rice vinegar (or lime juice)
1 tsp sugar
1 tbsp light soy sauce
2 tsp mirin
2 tbsp peanuts
1/2 cup assorted little beansprouts (used lentils and alfalfa)
3/4 cup frozen sweetcorn, defrosted
1/4 cup coriander, chopped (or a mixture of coriander and mint)
Put the noodles in a pan of boiling water and simmer for about 5 min, until the bundles loosen and the noodles become bendy but not soft - make sure they are al dente. Drain and run under cold water to stop cooking quickly.
While the noodles are cooking you can start preparing the other ingredients: toast and crush the peanuts, defrost sweetcorn, wash and chop coriander, ginger, lemongrass. Put ginger and lemongrass in a small bowl with the peanut butter, miso, rice vinegar, sugar, soy sauce and mirin and whisk together with a fork. Check for consistency (should be runny but thick) and taste for sweet-sour-saltiness and modify.
Put the noodles in a serving bowl, add the peanut butter mixture and toss well with a spoon and fork so the noodles are all coated. Add the toasted crushed peanuts, sweetcorn, beansprouts and coriander (and/or mint), toss again and serve immediately.
4 bundles of glass noodles
1 tbsp chopped fresh ginger
1/2 tbsp chopped fresh lemongrass
2 tbsp peanut butter
2 tbsp light miso
2 tbsp rice vinegar (or lime juice)
1 tsp sugar
1 tbsp light soy sauce
2 tsp mirin
2 tbsp peanuts
1/2 cup assorted little beansprouts (used lentils and alfalfa)
3/4 cup frozen sweetcorn, defrosted
1/4 cup coriander, chopped (or a mixture of coriander and mint)
Put the noodles in a pan of boiling water and simmer for about 5 min, until the bundles loosen and the noodles become bendy but not soft - make sure they are al dente. Drain and run under cold water to stop cooking quickly.
While the noodles are cooking you can start preparing the other ingredients: toast and crush the peanuts, defrost sweetcorn, wash and chop coriander, ginger, lemongrass. Put ginger and lemongrass in a small bowl with the peanut butter, miso, rice vinegar, sugar, soy sauce and mirin and whisk together with a fork. Check for consistency (should be runny but thick) and taste for sweet-sour-saltiness and modify.
Put the noodles in a serving bowl, add the peanut butter mixture and toss well with a spoon and fork so the noodles are all coated. Add the toasted crushed peanuts, sweetcorn, beansprouts and coriander (and/or mint), toss again and serve immediately.
Monday, April 15, 2013
Parsnip and peanut curry
I love parsnips, but in all honesty I have stuck to relatively few ways of cooking them: mostly pureed (in soup or mash) or roasted (both are recommended, and delicious). Neither of those methods makes something that is as good cold the next day. The best thing for eating cold (or reheated) the next day is curry: the longer it sits, the more the flavours play together and the more interesting they become. I have roasted and souped parsnip with curry spices before, why not make a parsnip curry? S and I were talking about making curries with spice pastes recently, thought I would try something in that style. And really liked the idea of peanuts with parsnips for some reason (possibly partly alliterative).
My littlest sister has been in India these last few weeks, I think that might have inspired this longing series of curried veg. She's in Thailand now, perhaps Thai curry experiments will follow?
(makes quite a huge pot - prob serves 4-6)
(based on this recipe)
5 cloves garlic
2 inch piece of ginger
1 small onion
1 green chilli
75ml water + 325ml water
1/2 cup peanuts
2 tsp coriander seed
1 tsp cumin seed
2 tbsp safflower, canola or peanut oil
1 tsp ground turmeric
1/2 tsp cayenne
1/2 a tin of tomatoes
2 lb parsnips
2 cups chickpeas
1-2 tsp tamarind paste
1-2 tsp salt
1-2 tbsp chopped fresh coriander
Put the garlic, ginger, onion and chilli in a blender with 75ml water and blend to a paste. Grind the coriander seed and half the cumin seed. Toast the peanuts in a dry frying pan and then grind them coarsely, so there are still plenty of chunks left (or chop them).
Heat the oil in a tall saucepan. When hot, add the whole cumin seeds and toast for ~30sec, until fragrant. Add the ground spices and peanuts and stir and fry for a couple of minutes. Add the garlic-ginger paste and cook for a few minutes more, until it starts to thicken. Add the tomatoes, the rest of the water, the parsnips and the chickpeas, cover and simmer for 20-30 min, until the parsnips are tender. Add salt and tamarind, taste and add more if needed. Eat sprinkled with chopped fresh coriander, with brown rice.
This was an excellent pre / post midnight bike marathon snack. The parsnips are sweet: I know they are a love or hate thing but I am firmly in the 'love' camp, and I think they work excellently with the earthy / toasty / robust chickpeas, peanuts and curry spices. It was a treat to have such a big pile of parsnips (thanks A!).
My littlest sister has been in India these last few weeks, I think that might have inspired this longing series of curried veg. She's in Thailand now, perhaps Thai curry experiments will follow?
(makes quite a huge pot - prob serves 4-6)
(based on this recipe)
5 cloves garlic
2 inch piece of ginger
1 small onion
1 green chilli
75ml water + 325ml water
1/2 cup peanuts
2 tsp coriander seed
1 tsp cumin seed
2 tbsp safflower, canola or peanut oil
1 tsp ground turmeric
1/2 tsp cayenne
1/2 a tin of tomatoes
2 lb parsnips
2 cups chickpeas
1-2 tsp tamarind paste
1-2 tsp salt
1-2 tbsp chopped fresh coriander
Put the garlic, ginger, onion and chilli in a blender with 75ml water and blend to a paste. Grind the coriander seed and half the cumin seed. Toast the peanuts in a dry frying pan and then grind them coarsely, so there are still plenty of chunks left (or chop them).
Heat the oil in a tall saucepan. When hot, add the whole cumin seeds and toast for ~30sec, until fragrant. Add the ground spices and peanuts and stir and fry for a couple of minutes. Add the garlic-ginger paste and cook for a few minutes more, until it starts to thicken. Add the tomatoes, the rest of the water, the parsnips and the chickpeas, cover and simmer for 20-30 min, until the parsnips are tender. Add salt and tamarind, taste and add more if needed. Eat sprinkled with chopped fresh coriander, with brown rice.
This was an excellent pre / post midnight bike marathon snack. The parsnips are sweet: I know they are a love or hate thing but I am firmly in the 'love' camp, and I think they work excellently with the earthy / toasty / robust chickpeas, peanuts and curry spices. It was a treat to have such a big pile of parsnips (thanks A!).
Monday, August 27, 2012
Cucumber and coconut vinegar
I bought some coconut vinegar and came by a lot of cucumbers, wanted to test it all out. I haven't yet noticed a coconutty taste to the vinegar (it seems quite sharp), although I suppose there are a lot of other strong, distracting flavours in this recipe.
3 tbsp coconut vinegar
3 tbsp sugar
1/2 tsp soy sauce
1 large cucumber
1 tsp chilli flakes (or chopped fresh chilli)
1-2 tbsp roasted unsalted peanuts, chopped
1-2 tbsp coriander or mint, chopped
Mix the coconut vinegar, sugar and soy sauce in a small pan and heat til the sugar is dissolved. Allow to cool. Peel, deseed and dice the cucumber and put in a bowl with the remaining ingredients. Add vinegar-sugar mixture, toss and then eat.
3 tbsp coconut vinegar
3 tbsp sugar
1/2 tsp soy sauce
1 large cucumber
1 tsp chilli flakes (or chopped fresh chilli)
1-2 tbsp roasted unsalted peanuts, chopped
1-2 tbsp coriander or mint, chopped
Mix the coconut vinegar, sugar and soy sauce in a small pan and heat til the sugar is dissolved. Allow to cool. Peel, deseed and dice the cucumber and put in a bowl with the remaining ingredients. Add vinegar-sugar mixture, toss and then eat.
Sunday, July 29, 2012
Kale and peanuts
1 1/2 tbsp olive oil
1 onion, sliced
1 clove garlic, chopped
1 in piece ginger, peeled and chopped
2 tbsp raw peanuts, roughly chopped
1 1/2 tsp cumin seeds
1 tsp sumac
1/2 tsp dried chilli flakes
1 large bunch kale, washed and chopped
1 1/2 tbsp crunchy peanut butter, mixed with 1 tsp tamarind paste and thinned with water to a sauce-y consistency
Heat the oil in a large, high sided frying pan. Add the onion and saute, covered, til softened and starting to brown, adding the ginger and garlic part way through. Remove the lid and add the peanuts, cook for a few min more til they start to brown. Then add the cumin, chilli and sumac and cook for a minute or so, until they become fragrant. Add the kale and cover again. Cook for 2-3 minutes, until the kale is wilted. Remove the lid and take off the heat, then add the peanut butter-tamarind mixture and mix it all up.
I ate this with some freekeh, which is this green wheat stuff I just bought at the Armenian store. It looked similar to bulghur wheat, so I boiled it in water as I would for bulghur. It is good, texture like bulghur, taste a bit more green. I also bought some carob molasses and a loquat, both new to me and both pretty tasty.
1 onion, sliced
1 clove garlic, chopped
1 in piece ginger, peeled and chopped
2 tbsp raw peanuts, roughly chopped
1 1/2 tsp cumin seeds
1 tsp sumac
1/2 tsp dried chilli flakes
1 large bunch kale, washed and chopped
1 1/2 tbsp crunchy peanut butter, mixed with 1 tsp tamarind paste and thinned with water to a sauce-y consistency
Heat the oil in a large, high sided frying pan. Add the onion and saute, covered, til softened and starting to brown, adding the ginger and garlic part way through. Remove the lid and add the peanuts, cook for a few min more til they start to brown. Then add the cumin, chilli and sumac and cook for a minute or so, until they become fragrant. Add the kale and cover again. Cook for 2-3 minutes, until the kale is wilted. Remove the lid and take off the heat, then add the peanut butter-tamarind mixture and mix it all up.
I ate this with some freekeh, which is this green wheat stuff I just bought at the Armenian store. It looked similar to bulghur wheat, so I boiled it in water as I would for bulghur. It is good, texture like bulghur, taste a bit more green. I also bought some carob molasses and a loquat, both new to me and both pretty tasty.
Thursday, July 12, 2012
Summer rolls
The weather has eased off a bit these last few days, but it's still been hot. We've been eating a lot of salads (exciting salads, with lettuce from Mike and fried fresh garlic (from ECO), courgette (from my secret garden) and tempeh, and so forth, but still just salads), there have been a few nights late getting back from work / play and not feeling like cooking, and Monday we went for awesome dumplings and edamame/fresh tofu/mustard greens @ Gourmet Dumpling House in Chinatown after investing in a tent @ Hilton Tent City (both were wonderful places).
So anyway, Tuesday S bought a summer roll for lunch and we were like: these are really good, why haven't we made them for ages? And last night I got home and he'd started prepping them - yesssss. They are the soft, rice paper wrapped rolls often seen in Vietnamese food places, filled with fine white noodles, tofu and fresh herbs / veggies. I've seen them called fresh rolls as well, but 'summer rolls' seems really appropriate for right now.
(made about 8)
For the rolls:
8-10 circular rice noodle sheets
1 portion fine white rice (or bean) noodles, cooked until done (few minutes), drained and run under cold water to cool
1/4 cucumber, chopped into large matchsticks (or raw courgette)
1 medium carrot, peeled and chopped into large matchsticks, steamed until just tender
2 pieces dry or firm tofu, sliced into pieces similar to the veggies
beansprouts
lettuce
fresh coriander
fresh mint
For peanut dipping sauce:
2 tbsp peanut butter
1 tbsp sweet chilli sauce
1 in piece of fresh ginger, finely chopped
1 tsp tamarind paste
1-2 tsp soy sauce
To assemble the rolls, fill a large bowl with hot water. Take a rice noodle sheet and immerse in the water. Soak for a few seconds, until it is soft. It will become quite fragile, so remove it carefully and spread out on a flat board. Put a ~rectangular pile of noodles in the middle of the circle. Arrange cucumber, tofu, carrot, coriander, mint, lettuce and beansprouts in ~a line along the middle of the noodle pile (any combination will do really, at a minimum you probably want carrot, cucumber, tofu and coriander). Then roll it up: fold up one side, tuck in the ends, then roll and close as tightly as you can. The rice sheets will be a bit sticky and it should hold together reasonably well.
To make the dipping sauce, mix all the ingredients together in a small bowl until well combined, then add water until a good consistency is reached.
These were really good - exactly right for these warm nights, simple, quick, and just as good as any I've eaten anywhere. I packed some up in a box lined with lettuce leaves and that seemed to help stop them from sticking.
So anyway, Tuesday S bought a summer roll for lunch and we were like: these are really good, why haven't we made them for ages? And last night I got home and he'd started prepping them - yesssss. They are the soft, rice paper wrapped rolls often seen in Vietnamese food places, filled with fine white noodles, tofu and fresh herbs / veggies. I've seen them called fresh rolls as well, but 'summer rolls' seems really appropriate for right now.
(made about 8)
For the rolls:
8-10 circular rice noodle sheets
1 portion fine white rice (or bean) noodles, cooked until done (few minutes), drained and run under cold water to cool
1/4 cucumber, chopped into large matchsticks (or raw courgette)
1 medium carrot, peeled and chopped into large matchsticks, steamed until just tender
2 pieces dry or firm tofu, sliced into pieces similar to the veggies
beansprouts
lettuce
fresh coriander
fresh mint
For peanut dipping sauce:
2 tbsp peanut butter
1 tbsp sweet chilli sauce
1 in piece of fresh ginger, finely chopped
1 tsp tamarind paste
1-2 tsp soy sauce
To assemble the rolls, fill a large bowl with hot water. Take a rice noodle sheet and immerse in the water. Soak for a few seconds, until it is soft. It will become quite fragile, so remove it carefully and spread out on a flat board. Put a ~rectangular pile of noodles in the middle of the circle. Arrange cucumber, tofu, carrot, coriander, mint, lettuce and beansprouts in ~a line along the middle of the noodle pile (any combination will do really, at a minimum you probably want carrot, cucumber, tofu and coriander). Then roll it up: fold up one side, tuck in the ends, then roll and close as tightly as you can. The rice sheets will be a bit sticky and it should hold together reasonably well.
To make the dipping sauce, mix all the ingredients together in a small bowl until well combined, then add water until a good consistency is reached.
These were really good - exactly right for these warm nights, simple, quick, and just as good as any I've eaten anywhere. I packed some up in a box lined with lettuce leaves and that seemed to help stop them from sticking.
Sunday, May 27, 2012
Peanut, sesame and chilli bread
I'd seen this recipe a while back and thought it sounded exciting. Had pretty much all the ingredients in the house including me for once, so decided to make it today.
50g tahini
75g crunchy peanut butter
1 tbsp cumin seeds
1 tsp fine salt
2 long red chillies, not too fiery, charred over a flame, deseeded and roughly chopped (used dried chilli flakes instead)
75g roasted peanuts
500g strong white flour, plus extra
1 tsp instant dry yeast
sesame seeds
If the peanuts aren't already roasted, roast them in a 400F oven for ~10 min. Measure the tahini, peanut butter, cumin and salt into a bowl, add 100 ml hot water and mix. Add the chillies (leave the charred bits on). Stir in 200 ml cold water and the peanuts; add the flour and yeast, mix to a soft, sticky dough and leave for 30 minutes. Give the dough a 10-second knead and leave for an hour.
Divide into three, shape into balls, leave for 15 minutes, then shape into sticks. Pat each stick into an oval (use flour), folding it in upon itself a few times, then roll to 30cm in length. Brush with water, roll in sesame seeds and leave to rise on a baking tray for 45 minutes. Slash down the length with a sharp knife, and bake at 220C/425F for 30 minutes.
An unusual combination, but good. Roasted peanuts are so darn tasty. S's serving suggestion was with a thin spread of red miso, then a layer of sliced tomato, then a sprinkling of finely shredded basil. Also good with strawberry jam (pb+j with built in pb).
50g tahini75g crunchy peanut butter
1 tbsp cumin seeds
1 tsp fine salt
2 long red chillies, not too fiery, charred over a flame, deseeded and roughly chopped (used dried chilli flakes instead)
75g roasted peanuts
500g strong white flour, plus extra
1 tsp instant dry yeast
sesame seeds
If the peanuts aren't already roasted, roast them in a 400F oven for ~10 min. Measure the tahini, peanut butter, cumin and salt into a bowl, add 100 ml hot water and mix. Add the chillies (leave the charred bits on). Stir in 200 ml cold water and the peanuts; add the flour and yeast, mix to a soft, sticky dough and leave for 30 minutes. Give the dough a 10-second knead and leave for an hour.
Divide into three, shape into balls, leave for 15 minutes, then shape into sticks. Pat each stick into an oval (use flour), folding it in upon itself a few times, then roll to 30cm in length. Brush with water, roll in sesame seeds and leave to rise on a baking tray for 45 minutes. Slash down the length with a sharp knife, and bake at 220C/425F for 30 minutes.
An unusual combination, but good. Roasted peanuts are so darn tasty. S's serving suggestion was with a thin spread of red miso, then a layer of sliced tomato, then a sprinkling of finely shredded basil. Also good with strawberry jam (pb+j with built in pb).
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