Kacang Campur Berbumbu (Indonesian Spiced Mixed Nuts)

Ingredients

• 300 grams Mixed nuts (peanuts, cashews, almonds, etc.) (Unsalted, roasted or fried)
• 6 cloves Garlic (Sliced thinly)
• 6 leaves Kaffir lime leaves (Washed and dried)
• 1 teaspoon Salt
• 1 teaspoon Granulated sugar
• 1 teaspoon Black pepper powder (Ladaku brand or any black pepper) (Freshly ground preferred)
• 100 ml Vegetable oil (For frying garlic and lime leaves)

Instructions

1. Prepare and fry garlic

   Peel and thinly slice the garlic cloves. Heat oil in a frying pan over medium heat (about 170°C). Fry the garlic slices until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.

   Time: PT5M

   Temperature: 170°C

2. Fry kaffir lime leaves

   In the same oil, fry the kaffir lime leaves for about 30 seconds until crisp. Remove and drain on paper towels.

   Time: PT1M

   Temperature: 170°C

3. Blend the spice mix

   In a blender or mortar and pestle, combine fried garlic, fried kaffir lime leaves, salt, sugar, and black pepper powder. Blend or pound until fine and well mixed.

   Time: PT3M

4. Mix nuts and spice blend

   Place the mixed nuts in a large mixing bowl or airtight container. Add the spice blend and any remaining fried garlic slices. Close the lid and shake or toss until the nuts are evenly coated.

   Time: PT3M

5. Serve or store

   Serve immediately or store in an airtight container at room temperature.

   Time: PT1M

6. Cleanup

   Wash the frying pan, slotted spoon, blender parts, mixing bowl, and any utensils used. Wipe down counters and dispose of used paper towels.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

7g

Carbohydrates

12g

Fat

19g

Fiber

3g