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Candlenuts or Kemiri Nuts
Description
Candlenuts are widely used in Indonesian Padang cuisine, enjoyed also in Malaysia and Singapore – appearing in Nyonya recipes. The nuts are known as candlenuts, because their oil content is so high that they will burn like a candle. In Indonesia they are also known as kemiri nuts.
Candlenuts are a key ingredient in the classic Malay spice paste rempah, and crushed and pounded in other curry pastes or Indonesian sambal sauces. To make rempah, the candlenuts are pounded with chillies, shallots, garlic and usually belachan shrimp paste and fried in oil. The rempah can be used as the basis for Southeast Asian curries, or served alone as a richly flavoured condiment.
The nuts can also be ground or grated and then stirred into soups and stews to thicken and bring richness, as well as a mild nutty flavour.
Note: Candlenuts are mildly toxic when raw, so must be thoroughly cooked before eating. Once opened, store in an airtight container away from heat, humidity and light.
Quick Comparison
| Settings | Candlenuts or Kemiri Nuts remove | Lucullus Sambal Oelek remove | Pad Thai Stir Fry Sauce remove | Mae Sri Tom Yum Paste remove | Chilli Paste With Holy Basil remove | Lucullus Sambal Nasi Goreng remove |
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| Price | 2.19€ | 2.44€ | 2.50€ | 4.94€ | 3.13€ | 3.13€ |
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| Content | Candlenuts are widely used in Indonesian Padang cuisine, enjoyed also in Malaysia and Singapore - appearing in Nyonya recipes. The nuts are known as candlenuts, because their oil content is so high that they will burn like a candle. In Indonesia they are also known as kemiri nuts. Candlenuts are a key ingredient in the classic Malay spice paste rempah, and crushed and pounded in other curry pastes or Indonesian sambal sauces. To make rempah, the candlenuts are pounded with chillies, shallots, garlic and usually belachan shrimp paste and fried in oil. The rempah can be used as the basis for Southeast Asian curries, or served alone as a richly flavoured condiment. The nuts can also be ground or grated and then stirred into soups and stews to thicken and bring richness, as well as a mild nutty flavour. Note: Candlenuts are mildly toxic when raw, so must be thoroughly cooked before eating. Once opened, store in an airtight container away from heat, humidity and light. | Sambal oelek is a red chilli paste popular as a base for many Indonesian, Malaysian and Sri Lankan dishes. ‘Oelek’ is the Dutch spelling of the work ‘ulek’, a stoneware pestle traditionally used to make this chilli paste; and 'sambal' just means means sauce. Sambal oelek brings an enjoyable heat and depth of flavour to marinades, and is a great addition to seafood sauces. Sambal oelek is a very important ingredient in Malaysian dishes – with dishes ranging from sambal-stuffed fish to sambal squid, sambal eggs and sambal beans. Sambal manis and sambal nasi goreng are also available from the same producer. Ingredients: Ground chillies, salt, water, vinegar, E260, preservative E211 | Pad Thai stir-fry sauce is a staple of Thai cooking. The famous fried noodle dish is thought to have been introduced to the city of Ayuthaya by Vietnamese merchants and subsequently adapted to the Thai palate. This Pad Thai sauce is entirely natural and preservative free. Simply add to stir-fried rice noodles, bean sprouts, prawns and egg and serve with chopped peanuts and a squeeze of lime. A suggested recipe is included. Ingredients: Sugar, tamarind juice, shallot, garlic, salt, tomato paste, distilled vinegar, soybean oil, chilli powder | Tom yum paste makes the authentic clear Thai broth, tom yum soup. A blend of Thai lemongrass, tamarind juice, red chillies, garlic, kaffir lime and galangal. Tom Yum paste brings a distinct, hot and sour flavour to your dish. Mix this Tom Yum paste with evaporated milk, mushrooms and shrimps or chicken for a healthy and delicious Thai soup. Ingredients: Soybean oil, Lemongrass (13%), Tamarind Juice (12%), Dried Red Chillies (12%), Garlic, Lime Juice (9%), Sugar, Salt, Shallot, Kaffir Lime, Galangal (2%). | Thai chilli paste with holy basil is a fragrant, spicy paste used in Thai cuisine. Holy basil is a herb native to South East Asia and is used in the stir fry dish pa kapao. Try rubbing fish with this Thai chilli paste before grilling or frying. Or add to stir fried beef, served with steamed rice. Ingredients: Fresh red chilli 50%, garlic 21%, basil leaves 7%, soybean oil 6%, salt 6%, water 5%, sugar 3%, kaffir lime 1%, pepper 0.8%, citric acid 0.2% | Sambal nasi goreng is a spicy sauce used to make the much celebrated Indonesian fried rice dish, nasi goreng. Traditionally served at breakfast to use up leftover rice, this sauce packs in chilli and soy flavour. Sambal nasi goreng sauce also contains shrimp paste, onions, garlic and coriander. Mix some fried rice with sambal nasi goreng, perhaps adding some finely sliced carrots, a splash of kecap manis and a garnish of crispy shallots. Ingredients: Ground chillies, onions, sugar, salt, soy oil, food acid E260, soy protein hydrolyzate, garlic, thickener E466, shrimp-powder, food colour E150c, spices and herbs (coriander), preservative E200, E211 |
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