Peanuts have been around for ages. Unlike other nuts which grow on trees, peanuts are the seed of the kernels in the pods of a legume, a plant that grows close to the ground, like beans and lentils. That is why they were also referred to as groundnuts.

Because they are legumes, peanuts impart a beanier flavour to dishes than do true nuts that impart a woodier flavour. Among the most common peanut dishes are peanut sauces for Thai or Indonesian satays. You can also sprinkle peanuts onto salads, fold them into noodle dishes or add them to stir-fries or use them in stuffings – they are extremely versatile.

Applying pressure to peanuts squeezes out their oil. This oil is excellent for cooking because it has a light, nutty flavour and a high smoke point, making it ideal for any high heat cooking method. With hotter cooking temperatures, food will cook faster and absorb less oil. Peanut oil does not absorb or transfer flavours, so the same oil can be used repeatedly to cook different foods. While the flavour of specialty oils is concentrated, they still let other ingredients shine through, so you can use it first as a cooking oil and then drizzle some more on for extra flavour! This oil is easily adapted to Asian cuisines.

Asian and West African cooking use peanuts extensively – and generally more inventively. Chinese peanut oil has a stronger flavour and aroma than its other counterparts and they use it for everything from stir-fries to deep frying, or sautéing, to salads.

The Thai peanut sauce can be used on any grilled meats, fish or shrimps that has been lightly grilled or sautéed in peanut oil.

Check out this recipe of Chicken Satay where we use peanuts and peanut oil.

http://cocodadhaba.blogspot.com/2008/04/chicken-recipes-chicken-satay.html