Cooking 101 – Dry Roasting Ground-nuts over stove

Dry Roasting Groundnuts 004 edited re-sized

Dry roasted ground-nuts (without skin) is an integral ingredient in the different cuisines of South East Asia. All these nations use ground ones liberally in their dishes. Internationally known is Satay sauce, a favourite accompaniment with grilled sticks of seasoned chicken, beef and pork slices. Thais and Vietnamese use different forms of these dry roasted ground nuts as a topping or as a filling in their cuisine.  Chinese also use it for desserts like a sweet peanut cream called Far Sang Wu.

In the west, peanut butter is the infamous spread on bread or toast – with or without jelly (jam). How about peanut cookies, peanut brittle, peanut health bars, peanut brownies, peanut fudge……and the list relentlessly goes on!

A note of caution. Are any of your family members or  guests allergic to peanuts and ground-nuts? Click below to read for further information

If you are short on time, you might be able to find packets of ready roasted and ground or chopped ones on sale in the supermarket. Those of my readers who live outside of Asia may find these at Asian groceries.

In an emergency, use chunky peanut butter as a substitute when you are making a sauce which requires peanuts as one of the ingredients.

STEP 1. Heat an un-greased fry pan over medium heat for short while. Place all the raw ground-nuts into the heated pan. Continue to stir fry these ground-nuts over medium till they expand slightly and the skin starts to char and split (like those in the photo above).

CAUTION: these slightly charred ground-nuts continue to cook under their own heat even after you have removed them from the stove. Hence, you should switch off the heat source once they reach the stage as shown in the photo above.

HINT: During this dry roasting process it is likely that once in a while, you will need to adjust the heat level applied to the saucepan.

Photo above shows the contrast in colour and size between dry roasted ground-nuts (left side) and  raw ground-nuts (right side).

STEP 2. Once the dry roasted ground-nuts have cooled, hold a bunch in the palm of  your hands. Squeeze and rub them so that the slightly charred skin leaves the nut.

STEP 3. Hold both sides of the large platter and flip them upwards into the air and catch them into the platter to remove to bits of skin. Continue rubbing them in the palms of your hands to release the bits of skin and to flip and catch them. Repeat till all the skin has been removed.


  1. Thai Mango Salad. Click here.
  2. Thai Cabbage Salad.Click here.

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