About this ingredient
Draft reference. This study is part of the cookbook’s foundations and is still being checked. Local names and cultural notes in particular are the author’s working text, pending verification, rather than settled fact.
- Where it is used
- All eleven
- Flavour and aroma
- Rich, toasty, sweet-savory when roasted.
- How it is used
- Crushed over salads and noodles; ground into satay and gado-gado sauces; fried as garnish.
- How to select
- Fresh, unbroken kernels with no rancid or musty smell.
- Storage
- Airtight, cool; refrigerate/freeze for long storage (oils turn).
- Substitutions
- Toasted cashews or sunflower seeds for allergy needs (flavor differs).
- Allergens
- Peanut — a major allergen. Flag prominently on every dish and sauce.
Names and contextPending verification
The two fields below are drafted and not yet confirmed. They are shown because they are useful, and labelled because they are not final.
- Local names
- Thai: thua lisong; Viet: đậu phộng / lạc; Indo: kacang tanah
- Cultural notes
- Peanut sauces span the region with distinct national styles; do not treat 'satay sauce' as one recipe.
The Complete Edition
Peanuts in the book
This study is one of twenty-seven that open The Southeast Asian Table, before the eleven country chapters and the hundred recipes they carry.
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