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.
|Standard - Hermes ?||£3.50 or free when you spend £35|
|Express - DHL ?||£6.95 or free when you spend £75|
|Age-Verified - Parcelforce ?||£6.95 or free when you spend £75|
|Next working day by 12pm - Parcelforce ?||£9.95|
|Saturday - ParcelForce ?||£9.95|
These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should note that products and their ingredients are subject to change.