4 Yummy Nuts That Are Great for Asian Cooking

Packing a tonne of natural goodness and tantalizing flavour, nuts are beloved across Asian cuisines, enjoyed as snacks on their own, in pastries, salads, stir-fries, sauces, gravies and more. Each type of nut has its own unique taste profile that adds a delicious dimension, and some classic Asian delights simply can’t do without them.

So, let’s elevate your home-cook Asian goodies with these 4 amazing nuts!

Peanuts

Originated from South America and spread across the world during the colonial era, peanuts have long since become a mainstay in Asian food culture. In fact, Asia is home to the largest peanut producers today, with China topping the list. Peanuts are also commonly known as groundnuts, because they literally grow underground from their leafy plant. Although botanically belonging to the legume family, the peanut’s distinct texture and flavour are most akin to nuts instead of beans, and thus widely used as a taste-booster in Asia culinary.

When braised or boiled with salt and water, the whole peanuts, including their shells, would soften to a tender, savoury munch – a homely snack food among the rural Asian communities. When toasted or roasted, peanuts turn firm and crunchy with a thin brown skin-coating and exudes a rich nutty flavour and aroma, which is another popular snack food often paired with fried anchovies in Southeast Asian cuisines – a must-have in Malaysian Nasi Lemak.

Toasted peanuts are also most commonly used in Asian cooking. Added to stir-fries, salads, cookies and crackers. Ground and blended into the appetizing satay sauce, Indonesian Gado-Gado salad dressing, Thai Panang Curry, and many, many more.

Cashew Nuts

Native to Brazil, and introduced to Asia around the 1500s, cashew nut is another beloved ingredient that imbues Asian cuisines with its uniquely yummy flavour. These kidney-shaped darlings have a natural buttery taste, crumbly crunch, and comforting nutty flavour. Most often pre-fried when used in Asian cuisines, and sometimes considered an ‘upgrade’ to peanuts. And like peanuts, cashew nuts are a taste and texture booster across many Asian cuisines. Added to stir-fries, curries, salads, sauces, etc. Come check out our recipes collection with cashew nuts!

Pine Nuts

Pine Nuts are the edible seeds of selected pine tree species. In Asia, the Korean Pine, the Chilgoza Pine from western Himalaya, and Chinese White Pine are most commonly cultivated for their seeds to be used in cooking. Pine nuts have a rich buttery-nutty taste and are smaller than other nuts, with a soft crumbly texture. Korean and Chinese cuisines favour pine nuts the most. Enjoyed as a garnish for Tteokgalbi beef patties, soothing Jatjuk congee, braised barbecue pork belly, in meaty Chinese stir-fries, wholesome lettuce cups, and more. Want something special with pine nuts? Check out this Indonesian tomato rice delight!

Candlenuts

Native to Southeast Asia, candlenuts are the fruits of a flowering tree in the spurge family. They have a furrowed hard-shell with soft waxy, yellow kernels. Candlenuts must be cooked before consumption, so they are often chopped and pan-roasted, then added with other ingredients to bolster a dish’s flavour. Candlenuts have a rich, enticing taste and brittle texture, often considered a ‘cousin’ to macadamia nuts. They are a awesome flavour-maker in Sarawak Laksa, the spice paste in Indonesian-style barbecue chicken, marinade for Balinese grilled fish, warm and savoury chicken congee, stir-fried noodles, and Malaysian Kelantan-style grilled chicken with coconut rice.