World Cup Snack

One-pot dry ‘tau yu bak’ (braised soy sauce pork belly)
June 7, 2010
Rice Bean Soup
June 19, 2010

World Cup fever is here again. I usually make some simple beer snacks to indulge with an icy cold beer. Just a ritual for us, I guess rather than buying unhealthy ready-made snacks off the supermarket counters. It is so easy even my hubby can put a bowl of these together. No Sweat!

Ingredients

100gm walnuts
100gm almonds (with or without skin is purely up to your own preference)
100gm groundnuts (with or without skin)
100gm dried cranberries
6 stalks of curry leaves
sea salt
hard brown sugar
mixed peppercorns
olive oil
butter

Method

  1. Put the groundnuts with skin into a toaster to toast for 4 – 5 minutes. Take out to cool and peel off the skin by rubbing the groundnuts between your fingers.
  2. Heat up a wok with some olive oil and butter. Pluck off all the curry leaves from the stalks and put them all into the wok. Lower down the heat.
  3. Toss in all the nuts and give them a good stir approximately 5 minutes then add in the cranberries, stir a while more.
  4. Grind in some sea salt, pepper and grated sugar to taste. leave to cool before placing them into a bottle. Your snack is now ready.

Variations can be made by adding some chili powder, whole dried chili padi (bird-eye chili) or chili flakes to give it some spiciness.

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