Kacang Disco Super Pedas

My daughter reaching out for the kacang disco even before I can snap the picture.  Bali is one of her favorite destinations

Bali is a magical holiday destination for us. We visited Bali in 2009 and immediately fell in love with the people and place.  People there seem so nice, always ready to help without expecting anything back in return.   One thing that I really liked or in Bali was their Kacang Disco.  It is their sweet, salty and super crunchy coated peanuts.  In fact I wanted to go back to Bali just to savor their Kacang Disco again.  They usually sell this in their "Ole Ole" shops or souvenir shops and it comes in many different flavors and brands. While I can't remember which brand I liked the most but I definitely remember liking the Kacang Disco Super Pedas (really spicy and hot).  I have tried googling for this recipe for many years and finally I found one that is really close to the real thing.  I guess my next trip to Bali can wait...

Ingredients

250 g raw peanuts

200 g tapioca flour

75 g corn flour

6-10 garlic cloves, peeled

1 teaspoon coriander powder

5-10 red hot chilies or Thai birds eye chilies (chili padi), optional

2 teaspoons salt

2 egg yolks

1 egg

1/4 cup sugar

125 ml water

100 ml coconut milk

cooking oil for deep frying

Method

1.  Dry roast the peanuts for about 5 minutes on medium heat and leave to cool to room 

     temperature.

2.  Blend the peeled garlic cloves and hot chilies if using with a bit of water until you get a 

      smooth paste and keep it aside.

3.  Sift the tapioca flour and corn flour into a bowl. 

4.  Beat the eggs a little and add it to the flour. Next add in the rest of the ingredients 

      including the blended garlic-chili paste except for the lightly roasted peanuts and mix 

      well. The batter should be thick

5.  Heat a wok with the cooking oil on low heat.

6.  When the oil is hot, take a handful of peanuts and add it to the batter and mix until all 

      the peanuts are coated with the batter and drop the coated peanuts into the hot oil. 

7.  Deep fry the peanuts until they are golden brown.

8.  Drain on kitchen towels and let it cool down to room temperature.  Repeat with the rest 

      of the peanuts.  

9.  Store the Kacang Disco in an airtight container.