A batch of Angkor brand caramelized coconut peanuts in the making
Today, a new partnership begins. From now on, you will find more of my ramblings on the Food Page of The Faster Times. I’ll be writing twice a month about Food Culture and linking back here with additional information and photos. Remember all those tasty Asian ways with peanuts I mentioned a few weeks ago? As promised, I’m offering the story of Ota Veverka, a native of the Czech Republic, and his Thai wife, Nadchalee Chantakarana, who brought five varieties of jazzed-up nuts to shops and bars across Siem Reap. Curious? Catch their story today on The Faster Times. Meanwhile, have a peek at their little kitchen operation.
Coconut peanuts before cooking
Nadchalee braves the heat, stirring through a half-hour peanut-making mission.
Nadchalee hauls out a batch made earlier that day.
Caramelized black sesame nuts
Angkor Peanuts for sale in Siem Reap only
(Don’t forget to read the story when it posts today on The Faster Times.)