The Pan Roasted Peanuts

A vendor went up the bus shouting, “Mani mani mani, sinangag, walang mantika, hindi pinirito!” (Please buy shelled peanuts, it was roasted, not deep-fried, no extra oil! I was too afraid to buy though. It was the time my friend got hepatitis. His doctor assumed it was due to eating street foods.

Sinangag or sangag – a Tagalog word which means roasted on pan or in rotating drum. No oil is used. Cacao beans and coffee beans are cooked by this process.

The term roasted peanuts means four different things according to various recipes around world wide web, cooking by a) oven heating b) microwave method c) drum roasting – like coffee and cacao and d) frying in little or generous amount of oil. Item “a” and “b “can be done with pods intact.

The last mentioned processing method doesn’t seem right. It does not fit the description of the word “sangag“.The right term for it is fried peanuts. Here is the modified version of item “d”, without cooking oil.

raw shelled peanuts with intact testa

a) Put a frying pan on lpg stove. Set the flame to lowest setting to facilitate slow heat transfer and to prevent scorching. We are aiming for a light roast, not a dark coffee-like roast.

b) Place 250 grams shelled peanuts and one clove crushed garlic. Stir continuously for about 35 minutes or until the testa are brown. Take note that adding more peanuts than indicate will increase roasting time significantly.

pan roasted peanuts

I prefer smaller peanuts with intact testa. Bigger variety without skins, hubad, has inferior taste.

Enjoy crunchy peanuts without oil and salt!

Using Coconut Husk to Roast Taro Corms

The traditional way to cook cassava, sweet potato and taro. Roast it inside burning coconut husk.

1) Get a large and matured coconut. Take off the husk. Set aside the coconut for later use. Save all the husks. It will be used to cook taro corms.

coconut husk taro corms

2) Get taro corms. Fit them inside the assembled coconut husk. Do not overfill, fill one if the corm is large, fit more if there is ample of space left.

3) Take out the corms. Ignite the husk by pointing a burning paper against it. Again, arrange the corms inside and close it immediately.

taro corms in burning coconut husk

Do this step with extra caution. Dry coconut husk is very flammable. Use fire proof gloves or tongs to prevent skin burns. Carry out the operation in an open area. It produces a large flame and considerable amount of smoke when the flame when off. It might be good for smoking fish tinapa.

smoking coconut husk

4) The coconut husk burns for approximately 20 minutes and leaves charcoals, ashes and the roasted corms. Let it cool for about 15 minutes before touching.

roasted taro coconut ashes

5) Peel off the burnt and toasted skin. It is hard, removing definitely need the aid of sharp knife. Peel it carefully and prevent the black coal from going to yummy cooked flesh.

peeling off toasted burnt skin

6) Enjoy!

Traditional taro taste, slight feeling of itchiness, kick of smoke flavor plus the dryness that makes me want to drink water with every bite. I did drink a lot after eating. Extreme heat have evaporated too much moisture and  infused some smoke flavor. Perhaps the flavor of burning coconut husk.

The Roasted Sampalok Seeds

I bought a pack of sampalok candy for my toddler. He was the one who chose it, not me. I thought the candy had no seeds cause it passed by the hands of food processors. My wife grabbed the package. She was pressing every candy before gaving it to my son. She said most of the candies still had seeds.

After a while, my son got full. I got the package and eat all the contents. Most of the sampalok candies really still had seeds. I was spitting away every seed that came in touch. It was almost too late when I remembered my unfinished experiment about the sampalok seeds.

Good thing, I managed to set aside three seeds. Only three but it would be enough to continue my experiment.

In my last experiment, “Are Tamarind Seeds Edible?” I boiled the seeds for one hour. No changes happen so I threw it all.

Simon commented that sampalok seeds are really edible. He states a way to cook it properly. Hey, if you dry roast the tamarind seed in a pan over a medium heat, keeping them moving to stop them burning, for around 10 minutes they will be truly edible. The outer coating will split on the seed, then crack away easily when you come to peel the seed. They taste slightly like coffee and peanuts, they are hard to the tooth, but edible nonetheless. You can boil them after you have dry roasted them to make them softer, but the crunch is satisfying.

I roasted the seeds on a frying pan for 15 minutes. I was not satisfied with “ten” so I made it 15. I let the seeds cool. I tested if I can remove the seed coat. Yes! The seed coat cracked easily using finger nail.

roasted tamarind seeds

How about the seed cotyledon? As said by Simon, the taste is slightly similar roasted coffee beans. It is hard but crunchy. I felt firecrackers exploding loudly inside my mouth.

Warning! Eating the roasted sampalok seeds is enjoyable but not recommended for individual with weak teeth.

roasted sampalok seeds peels