SC - Cucumbers and the SCA

[lilinah@earthlink.net]

OK, i dug up my recipe for Kacang Bumbu (the "c" is pronounced like a 
"ch" in modern Indonesian orthography) - also written Katjang Boemboe 
(the colonial Dutch spelling). Again, kacang = peanut; bumbu = spice

Kacang Bumbu

1 lb. shelled raw peanuts

Roast unsalted. Cool somewhat. Rub the skins off.
(or you could start with roasted UNSALTED peanuts that already have 
their skins off)

Stir in wok or large skillet on medium-high heat with the following 
ingredients until dry:

1/4 tsp. cayenne powder
1/4 tsp. powdered turmeric
1/4 tsp. powdered galangal (aka laos, aka kha)
1/4 tsp. ground pepper
1/4 tsp. garlic powder (fresh garlic tends to burn, but might work if 
you add it near the end of the process)
1/8 tsp. ground cumin
1 tsp. ground coriander seed
1/4 c. (or less) Japanese style soy sauce (Chinese soy sauce tastes 
different, so if you use it you should probably use less)

This is a snack. Adjust spices to suit your personal taste. Serve 
with beer or iced sweet syrup drinks.