Part of a series where individuals share their stories of misfortune and the recipes that got them through.
Siwa Chaiprasit, Advertising, Bangkok, Thailand
THE UNFORTUNATE STORY
I met a farang (foreigner) on Tinder in Bangkok. We went out and enjoyed so many great experiences. Everything was going well, and we were happy. We were planning to go to Chiang Mai in northern Thailand in the next few weeks after I finished my exams. One day, I saw his Instagram and he was already in Chiang Mai and didn’t even tell me. I unfollowed him right there and never spoke to or saw him again. I don’t know why he did that. The next week, I decided to go to the temple with my friend. After meditation, I felt refreshed and renewed –– out of sight, out of mind. Just be happy.
His favorite were these bar snacks that they have everywhere in Thailand. It’s a mix of peanuts, kaffir lime leaves, Thai chili peppers, and peanuts. It’s a little bit spicy and zesty. He loved them. I think he loved them more than me, but who cares!
•1–2 cups of unsalted, deshelled peanuts
•1/4 cup chopped kaffir lime leaves
•1/4 cup chopped thai chili peppers
•about 3 tablespoons of peanut or vegetable oil
•one clove minced garlic
•1/8 chopped lemon grass (optional)
- In a large skillet, heat the peanut or vegetable oil to a medium heat.
- Add the chopped lime leaves and chopped chiles to the skillet and fry over moderate heat until the lime leaves are crisp and the chiles get a bit crispy also.
- Transfer lime leaves and chiles to paper towel to soak up excess oil.
- Toss peanuts into same oil and roast for about ten minutes.
- Transfer peanuts to paper towel to soak up excess oil.
- Add minced garlic to oil and fry to a light, crispy brown
- Transfer garlic to paper towel to soak up excess oil.
- Transfer peanuts to bowl.
- Add in the rest of the ingredients and toss to mix for the perfect bar snack.
- Enjoy the zesty, spicy nuts with a nice, cold beer.
Tip: You may want to let it sit for a few hours before serving so it’s not as greasy.