Kuli Kuli

Prepare the Peanuts

Roast the raw peanuts in an oven at 350°F (175°C) for about 10-15 minutes, or until they are golden brown and fragrant.

Allow the roasted peanuts to cool completely.

Grind the Peanuts

Using a food processor or blender, grind the roasted peanuts into a smooth paste. Be careful not to over-process, as this can release too much oil and turn the paste into peanut butter.

Extract the Oil

Place the peanut paste in a clean cloth or cheesecloth and squeeze out as much oil as possible. This will help the Kuli-Kuli to be crispy when fried.

Prepare the Dough

Transfer the defatted peanut paste to a mixing bowl.

Add the ground ginger, ground cayenne pepper (if using), and salt. Mix well to combine.

Knead the mixture into a smooth dough. If the dough is too dry, you can add a small amount of water to help it come together.

Shape the Kuli-Kuli

Take small portions of the dough and shape them into small balls or logs, about the size of a walnut.

Flatten each ball or log slightly to form discs or sticks.

Heat the Oil

In a large skillet or deep fryer, heat vegetable oil over medium-high heat until hot.

Fry the Kuli-Kuli

Carefully place the shaped peanut dough into the hot oil.

Fry the Kuli-Kuli in batches for about 3-4 minutes, or until they are golden brown and crispy.

Remove the Kuli-Kuli from the oil and place them on paper towels to drain any excess oil.

Serve

Allow the Kuli-Kuli to cool completely.