Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: Yvette on July 13, 2011, 07:42:22 am
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Hi everyone I am in Bali I have had a cooking lesson on balinese lamb and in the recipe were candle nuts. Does anyone know what these are called in Australia, they are like a marble size with a few dents in them.
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You can probably get them in Asian supermarkets here Yvette but they say macadamias can be used as a substitute. Some of the recipes in our Taste of Asia call for candlenuts. Apparently they are mildly toxic when raw.
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You should bring some back Yvette. I was in Bali a few weeks ago, this time I bought back, whole nutmeg, Bali salt, onion and garlic powder, chilies, turmeric and about 30 vanilla pods
Just make sure you declare them.
ciao
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Thanks ladies. Fundji the chef bought me some candlenuts, I wasn't sure if youn could bring them back into australia if you can I might buy some more things thanks.
I have a recipe for balinese lamb and a really nice satay sauce, doing the cooking course on Sunday.
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I have given up using Candle Nuts ,bought at local Chinese grocery as they always seem to be 'off'. As Judy says you can sub. Macadamia nuts.
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I can find candlenuts in asian food shops around Fremantle - if you're flying to Australia from Bali beware as many states don't let you bring in foodstuffs to avoid pests etc (the cute sniffer beagles will get you!! :o)
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As Bonsai says, beware bringing foodstuffs into Australia, the Quarantine people can be very strict. If you really want to bring something in with you you MAY stand a better chance if it is a commercially prepared and packed product in a commercially sealed package. Whatever else you do, make sure you declare it upon arrival back in Australia so that if it is confiscated at least the declaration should mean that you won't get fined (but please don't 'quote' me on that as I am not 100% sure that that is the case), have a chat to the officials and be open and that should stand you in good stead.
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I thought candle nuts actually grow in Australia, in the tropical regions. I can buy them here in So.Calif. but they are sold in a bag with the warning that the nuts have to be cooked prior to eating.
Because of the high oil content they rapidly become rancid but can be frozen to extend the shelf life after roasting.
(I tried boiling them but they got rather waxy so roasting is best.)
I substitute macadamia nuts in the recipes that specify candle nuts and because many of these are heavily spiced, one really can't tell the difference.
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Hi Yvette, Sounds like you are haveing a great time. I have never had trouble bring back spices from India and also nutmeg from Malaysia. With nutmeg you must remember that it must be out of it's shell and you must declare what you bring in. They will look at them but that is all.
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Thanks ladies I will make sure I declare them
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Yvette, if the customs don't allow you to keep the candlenuts try to source some in an Asian store. We got ours from Chatswood- Sydney.
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if vanilla pods were really cheap as fundj mentioned earlier, I'd be going mad with those
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if vanilla pods were really cheap as fundj mentioned earlier, I'd be going mad with those
I agree, lots and lots of vanilla beans.
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Thanks girls I will see what's at the market on sunday morning. I have never used vanilla beans before what are the best things to make with them?
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My favorite is Vanilla Extract (http://www.forumthermomix.com/index.php?topic=1661.0). Mine has been brewing for 4 months now and smells fantastic.
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mine will b ready in nov dede did u use vodka? i am using pure alcohol i hope it works
i have made this http://www.thermomix-recipes.com/2010/09/vanilla-sugar-with-thermomix-how-to.html
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Just a general question. Maybe Chris can answer? A lot of the recipes in the Asian cookbook have Candlenuts in the ingredient list. I am having trouble finding them- in the meantime, can someone recommend a suitable alternative? I have never tasted them, but if they are used as a thickener in recipes, could I presume that raw cashew nuts are somewhat equivalent? Anyway, I don't want to offend anyone if they are completely unlike cashews but I would really like to cook some of these recipes before I can locate some Candlenuts. Also, I have some pandan essence as opposed to pandan leaves. Would substituting the essence for the pandan leaves be acceptable in the recipes?
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This came up when the Asian book was released Merlin so have a read (http://www.forumthermomix.com/index.php?topic=6696.0) of this thread.
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Thanks JD, I must have missed this post during the time I was unable to access the forum as a member due to changing my password.
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I use macadamia nut as a replacement for Candlenuts as the candlenut that I have bought have always been rancid.
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Thanks for the advice. Sounds like candlenuts have a lot of shortcomings unless you know exactly where they come from and how long they have been sitting around on the shelf!