How to make it
6 steps. Take it one step at a time.
Place the roasted peanuts
Place the roasted peanuts in a high-powered blender or food processor. Blend until you achieve a very smooth, oily paste (similar to natural peanut butter).
Transfer the paste
Transfer the paste to a clean muslin cloth or cheesecloth. Squeeze the cloth forcefully over a bowl to extract as much of the natural peanut oil as possible. The paste should become firmer and less greasy.
Place the squeezed peanut cake
Place the squeezed peanut cake into a mixing bowl. Add the ginger powder, salt, and cayenne pepper. Mix and knead thoroughly to distribute the spices.
Take small portions of the dough
Take small portions of the dough and roll them into small balls or thin, stick-like rods between your palms.
Heat the vegetable oil
Heat the vegetable oil (mixed with any extracted peanut oil) in a frying pan to 180°C (356°F). Fry the kuli-kuli in batches until they turn a dark golden brown and become very hard. This usually takes about 2-3 minutes per batch.
3 minRemove with a slotted spoon
Remove with a slotted spoon and drain on paper towels. Let them cool completely before serving; they reach their maximum crunchiness once cold.
A little kitchen wisdom
The key to crunchy Kuli-kuli is extracting as much oil as possible from the peanut paste before frying. They will harden further as they cool down.
