📝 About This Recipe
A staple of Indonesian hospitality, Kacang Goreng is far more than a simple snack; it is a masterclass in texture and aromatic infusion. These skinless peanuts are double-soaked in a fragrant garlic brine before being fried to a perfect sunset gold, resulting in a shatteringly crisp exterior and a rich, buttery interior. Whether served during festive holidays or as a daily accompaniment to Nasi Goreng, these peanuts offer an addictive savory profile heightened by crispy kaffir lime leaves and toasted garlic chips.
🥗 Ingredients
The Peanuts
- 500 grams Raw skinless peanuts (split or whole, high quality)
- 1 liter Boiling water (for the initial soak)
The Aromatic Brine
- 6 cloves Garlic (pounded into a fine paste)
- 2 tablespoons Sea salt (adjust to taste)
- 1 teaspoon Chicken or Mushroom bouillon powder (for extra umami)
- 500 ml Warm water (to dissolve the aromatics)
Frying & Finishing
- 1 liter Vegetable oil (neutral oil like canola or peanut oil)
- 10 cloves Garlic (thinly sliced into chips)
- 8-10 pieces Kaffir lime leaves (torn slightly to release oils)
- 1/2 teaspoon Fine salt (for final dusting)
👨🍳 Instructions
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1
Place the raw skinless peanuts in a large heat-proof bowl. Pour 1 liter of boiling water over them and let them sit for 10-15 minutes; this softens the exterior and ensures a more uniform crunch.
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2
Drain the peanuts thoroughly and discard the soaking water.
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3
In a separate bowl, mix the 500ml of warm water with the garlic paste, sea salt, and bouillon powder. Stir until the salt is fully dissolved.
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4
Add the drained peanuts to this aromatic brine. Let them marinate for at least 30 minutes (up to 1 hour) so the garlic and salt flavors penetrate the core of the nut.
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5
Drain the peanuts again using a colander. Spread them out on a clean kitchen towel or paper towels and pat them very dry. Moisture is the enemy of crispiness!
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6
Heat the vegetable oil in a large wok or deep pan over medium-low heat. It is vital not to use high heat, as peanuts burn easily.
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7
Before adding the peanuts, fry the sliced garlic chips in the oil until they are light golden brown. Remove immediately with a slotted spoon and drain on paper towels.
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8
In the same garlic-infused oil, flash-fry the kaffir lime leaves for 30 seconds until crisp. Remove and set aside with the garlic chips.
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9
Carefully add the peanuts to the oil. The oil should gently bubble. Fry the peanuts, stirring constantly with a spatula to ensure even coloring.
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10
Monitor the color closely. After about 12-15 minutes, the peanuts will turn a pale golden blonde. Remove them from the oil *just before* they reach your desired shade of brown, as they continue to cook from residual heat.
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11
Drain the peanuts on a wire rack lined with paper towels to remove excess oil.
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12
While still warm, toss the fried peanuts with the crispy garlic chips, fried lime leaves, and an extra dusting of fine salt.
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13
Allow the peanuts to cool completely to room temperature before storing; they will become much crunchier as they cool.
💡 Chef's Tips
Always start with cold or room temperature oil and heat it gradually with the peanuts if you are a beginner to prevent burning. Never leave the wok unattended; peanuts can go from perfectly golden to burnt in a matter of seconds. If you can't find skinless peanuts, you can use those with skins, but the soaking time in boiling water should be increased to help the skins slip off easily. Ensure the peanuts are bone-dry before frying to prevent oil splattering and to achieve a superior crunch. Store in a truly airtight glass jar to keep them crispy for up to two weeks.
🍽️ Serving Suggestions
Serve alongside a cold, crisp lager or a refreshing glass of iced jasmine tea. Sprinkle over a bowl of Indonesian Bubur Ayam (Chicken Congee) for a necessary textural contrast. Use as a crunchy topping for Gado-Gado or any fresh Asian-style salad. Keep a bowl on the coffee table as a sophisticated 'pupu' snack for guests. Pair with spicy sambal oelek on the side for those who enjoy a heat kick with their crunch.